Archive:Quick Questions on food safety / sell by / use by dates

*Maya*

sturll wrote: »

This week i will be cooking the following meats and will let each cool before refrigerating, how long will the following be safe;

Chicken
Beef (cooked medium well)
Turkey
Pork

Secondly, can each be reheated? For example if i cook a big joint of beef and refrigerate it. Then the following day take a few slices and pour hot gravy on it will it be insufficiently heated?

I feel this will help several people so advice would be greatly appreciated.

Thanks

I would only keep them for a maximum of 3 days but they all freeze well.. As for reheating, it would be better to reheat the meat in the gravy rather than just serve cold meat and hot gravy.

Pink.

Hi sturll,

I would only keep cooked meat in the fridge for a maximum of three days. It's important to chill it quickly after cooking and refridgerate it as soon as possible once chilled.

Each of the meats you mentioned can be reheated but I would reheat it thoroughly until it's piping hot. I don't think pouring gravy over it would be enough to heat it through.

The danger zone for bacteria growth is when the meat is being cooled and reheated, so that's why it's important to cool and reheat it quickly and thoroughly.

There's an earlier thread with lots of hints and tips on food safety:

Quick Questions on food safety / sell by / use by dates

I'll add your thread to that one later to keep the replies together.

Pink

sturll

Thanks, sorry to be a pain but are we saying that once i cook the meat i can then freeze it?

*Maya*

sturll wrote: »

Thanks, sorry to be a pain but are we saying that once i cook the meat i can then freeze it?

Yes. ......

sturll

Thankyou

*Maya*

You're welcome. Have a lovely Christmas.

Pink.

sturll wrote: »

Thanks, sorry to be a pain but are we saying that once i cook the meat i can then freeze it?

You aren't being a pain! Meat can be frozen safely, once while it's raw and then once after it's been defrosted and cooked.

Pink

blueberrypie

sturll wrote: »

Thanks, sorry to be a pain but are we saying that once i cook the meat i can then freeze it?

If you're eating it in portions, carve it and bag up enough for one portion (or two, or however many makes sense for your circumstances) and freeze them separately. You could even freeze a few slices of beef (for example) with the gravy already on it - the liquid will help the meat maintain moistness in the freezer.

And don't forget to label them :-)

kitschkitty

telboyo wrote: »

Some people reckon that meat that has been "hung" for a month or more is better, does any one know at waht temperature meat should be hung?

That only applies to joints, as meat that is chopped or minced has gained heat during the process, and therefore is at a bigger risk or having higher bacteria levels (also it has a larger surface area).

pinkparrott

hi
thanks , but i've put it in the freezer just in case. I find some time to do it on christmas eve morning.
better to be safe.