Mastering Meat Preparation!

MASTER YOUR MEAT PREPARATION WITH Øsafefood RAW MEAT READY-TO-EAT USE-BY USE-BY USE-BY If you're buying pre-packed meat, check the label for the use-by date. You can freeze the meat before this date to use it later Make sure raw meats are packed in bags separate from 'ready to eat' foods like cooked ham or cheeses Put meats into the fridge as quickly as possible when you get home COOKED MEAT Store raw meat and poultry in clean, sealed containers on the bottom shelf of the fridge so that it can't touch or drip on to other food RAW MEAT Keep cooked meat separate from raw meat Follow any storage instructions on the label and don't eat meat after its 'use-by' date When preparing meat. Always throw the wrapping in the bin immediately, and thoroughly clean any surfaces that come into contact with it Which meats can be eaten rare? All raw meats can carry harmful bacteria on the outside, so cooking all meat properly is important to kill the bacteria that can cause food poisoning Beef steaks, whole joints of beef, lamb chops, whole joints of lamb Which meats must be cooked all the way through? eocco- Poultry, pork, rolled joints, burgers, sausages, chicken nuggets, kebabs, kidneys, liver and other types of offal, and any meat or fish that has been minced or skewered How should I cook these meats? Select a temperature that is hot enough to cook the meat but not so hot that the outside will burn LASAGNE If you are cooking a number of small pieces of meat such as sausages, move them around and turn them regularly so that each piece cooks evenly before the inside has had a chance to cook How do I check these meats are properly cooked? Meat changes colour when it is cooked. Make sure there is no pink meat left When you pierce the thickest part of the meat with a fork or skewer, the juices should run clear. For a whole chicken or other bird, the thickest part is the leg between the drumstick and the breast LASAGNE If you're cooking a very large dish, such as a lasagne, check it in a few places, because some parts of the dish may be less hot than others Cut the meat open with a clean knife to check it is piping hot all the way through - it should be steaming The three cooked-meat-checks: Make sure there is no pink meat left Check that the juices run clear Check the meat is piping hot throughout .always wash surfaces and utensils thoroughly after they have been in contact with Using hot soapy water. raw meat If you've used a dishcloth to wipe up after raw meat then you should replace it immediately with a clean one Wash your hands thoroughly after handling raw meat, using warm, soapy water safefood BESAFE, BE HEALTHY, BE WELL. SAFEFOOD.EU CLEANING UP COOKING MEAT STORING MEAT BUYING MEAT