Top Tips For Keeping Meat Fresh This Summer
As Aussies, we love our meat. Whether it’s a rich casserole in winter or sausages on the barbecue in summer, we enjoy our meat throughout the year like few other places on earth. This also means that we need to pay special attention to how we store it, since Australian summers can really take a toll on improperly stored meat.
Here’s how to keep meat fresh throughout the summer, cutting down on food waste and ensuring that no one ends up with an upset stomach!
Storing Meat Before The Fridge
Artificial refrigeration is a relatively new technology in human history, first conceptualised in the 1750s and further developed in the early 1800s. However, home refrigeration units did not come along until 1913, meaning that prior to its invention, we had to be creative when it came to meat storage.
Prior to refrigeration, meat was stored in holes in the ground and buried, hidden in nooks in the wall, or stored in clay containers. Ice boxes, which later developed into an Australian favourite, the Esky, were wooden containers insulated with ice. However, none of these guaranteed food from perishing, particularly in the harsh Australian summer. This is why meat was also commonly salted, as salt served to dry out the meat and slow the growth of bacteria.
But even with modern refrigeration practices in place, spoiled food is still a problem in Australia. Around 4.1 million people suffer from food poisoning every year, with the most common cause being bacteria including Salmonella, Campylobacter, E. coli and Listeria. These bacteria thrive on meat that is improperly stored, which is why it’s so important to know how to keep meat fresh.
How To Properly Store Meat
You may think that it’s fine to simply toss your package of chicken breasts in the freezer and call it a day – and whilst this isn’t incorrect, especially if you need to store the meat for later, there are other ways to store quality meat and keep meat fresh until you need it. There are a number of steps you can take to ensure tasty, fresh meat even after it’s been stored for a few days.
1. Remove Meat From Packaging
We absolutely recommend you remove the meat from its packaging if you plan to use it a day or so after purchasing, since leaving it in the packaging from the store does not allow for appropriate air flow. This can turn the meat sooner. You should instead remove the meat from its packaging and place it on a plate, and then loosely cover with plastic wrap or foil. This helps with air flow and helps the meat to retain its freshness.
2. Store Your Meat In The Right Spot In Your Fridge
This is particularly important to prevent contamination, since you’ve already removed the meat from its packaging. Avoid food contamination by storing meat on the very bottom shelf of your fridge, in case of any leaks. Raw and cooked meats should also be stored in different compartments.
3. Pay Attention To What Kind Of Meat You Have
Meat may not retain its freshness for as long as you think, and as a general rule, sausages, mince, beef strips, steaks and some roasts will only remain fresh for around two days in your refrigerator. Take note on your storage containers, so you know exactly when the meat was placed in your refrigerator. If you know you won’t be using the meat until say, later in the week, it’s best to freeze it.
The exception to this is vacuum-packed meat, which will keep fresh for up to six weeks thanks to its method of packaging.
How To Store Meat Without Electricity
It’s not uncommon for parts of Australia to experience blackouts in summer, especially when there is heavy demand on the electricity grid. In these cases, it’s also worth learning how to keep meat fresh in summer without the aid of your fridge or freezer. There are a few days to do this.
Smoked Meat
Not only does smoking meat impart a delicious flavour, but when done correctly, it can also help your meat to last for months. You can purchase a smoker or even build one yourself. You can also consider cold smoking, which is a process of preserving meat in which the food is exposed to smoke at a temperature below that at which it would usually be cooked. You can do this by suspending the meat over smouldering wood chips, or by using a dedicated cold smoker. The benefit of cold smoking is that is keeps insects away, making it ideal for long-term meat storage.
Dry Curing Meat
This was one of the best ways to keep meat from spoiling before the invention of the refrigerator, as already discussed. Dry curing works best for ham, small cuts of meat, and bacon, and simply requires you to rub salt directly onto the meat before placing it in a tightly sealed container and placing it in a cold place to cure.
This can be a tricky process however, as dry curing meat still requires low temperatures during the curing process, which may be difficult to do in an Australian summer.
Brine Curing Meat
This is a more feasible means of storing meat without the aid of a fridge, simply requiring curing salt and water to create a brine that will help keep the meat fresh when submerged.
Pressure Canning
Pressure canning is a brilliant way to preserve meat without a fridge, since the pressurised steam involved to heat jars of meat kills the spores that carry toxins. You will have to purchase a specialised pressure canner, however – you cannot use a pressure cooker for this preservation method.
We would like to point out however that, as much as these preservation methods are handy in a pinch, we always recommend storing meat in a freezer in the long-term to reduce the likelihood of spoilage and illness, especially if you are not well-practised in these preservation methods.
At Melrina Meats, we’re experts in fresh, quality wholesale meat delivered straight to your business. Learn more about us, or browse our available brands and discover how we can find the right taste point for your food services.