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the freezer. Can these items be safely frozen?
A. Cured and processed meats which contain salt have a tendency to develop rancidity very rapidly, even in the freezer. If they are to be frozen, they should be in a good freezer package, preferably a vacuum package. They should be frozen rapidly and stored at zero degrees F ‘ or colder for periods not exceeding 90 days. A good vacuum can be held in the freezer for longer time periods. Hams that are frozen will often develop a spongy texture as a result of freezing. This is particularly true for the “water-added” hams.
Q. What is the best type of ground beef to buy— regular ground beef, lean ground beef or extra-lean ground beef?
A. For most usages, the lean ground beef, that is approximately 80 percent lean, will provide the most satisfactory results from the standpoint of palatability, particularly for beef patties. The extralean ground beef would be best used in dishes where fat is to be completely eliminated. If used for hamburger patties, it is apt to become dry and rubbery if cooked beyond the medium-rare stage.
Q. There is some beef stew in the refrigerator that has been there for over a week. Can it be eaten or should it be thrown out?
A. Cooked meat dishes are best if they are kept ho longer than three to five days. If you have left-over gravy, use it within one to two days.
Meats are highly perishable and will spoil at refrigerator temperatures. After grocery shopping, decide which meats will be used in a day or two and then plan to freeze the remaining meats. The same applies to leftover meats. If it cannot be used within a few days, plan to freeze it.
Should you have additional questions concerning meat or any other food, call the local Extension office at 675-3619.
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