Guides to Meat Care

 

                          

              This cookbook I dont have the cover for...This information can be found on page 16 and 17

FRESH MEAT

  Place fresh meat in the coldest part of the refrigerator or in the meat compartment. The temperature should be as low as possible without actually freezing the meat.

  Unless meat is to be used on the same day it is purchased, it should be removed from the market wrapping paper and stored unwrapped or loosely wrapped in waxed paper or aluminum foil.

  If fresh meat is to be kept for three or more days, it should be frozen. To freeze fresh meat, wrap it it in special freezing wrap or bags but not in ordinary waxed paper. To insure easy separation before thawing, separate Indvidual cuts or meat such as chops, steaks and ground patties. Two pieces of freezer paper make a satisfactory separation. Wrap together the desired number of servings into larger packages. 

  Remember that fresh meat that is frozen for longer storage should be frozen and stored at 0 degrees F. or lower. The frozen food storage or ice cube section of most household refrigerators is not designed for rapid freezing and will not substitute for a home freezer when the meat is to be frozen and store for longer than one week.

PROCESSED MEAT

   Store cured and ready-to-serve meats in the coldest part of the refrigerator. Store in the original wrapper. Keep ready-to-serve meats no longer than one week. Keep cured meats not longer than one to two weeks ( Hams, Picinics, loin)

  It is not advisable to freeze cured meats and ready-to-serve meats because the salt in the meat flavors the development of rancidity when meat is frozen. The texture of some cured meats, such as frankfurters, is affected by freezing. When freezing is absolutely necessary, wrap properly and limit the storage time to not more than sixty days.

   Canned hams should not be frozen. Store unopened in the refrigerator until ready to use.

FROZEN MEAT

  Meats which have been properly wrapped and promptly frozen under recommended freezing conditions should be stored at 0 degrees F. or lower for periods not to exceed those in the following table:

           MEAT                                                                  MAXIMUM STORAGE TIME *

                                                                                               MONTHS

Beef                                                                                  6 to 12

Lamb and Veal                                                                 6 to 9

Fresh Pork                                                                        3 to 6

Ground Beef and Lamb                                                   3 to 4

Ground Pork                                                                    1 to 3

*This range is maximum storage time reflects differences in recommendations of various authorities using meat from different sources.

COOKED MEAT

  Cooked neat should be chilled rapidly , then covered and stored in the coldest part of the refrigerator.

   

now on to page 17

                           GROUND BEEF OR HAMBURGER

  is an all-time American favorite. It can be prepared in various ways for numerous delicious dishes. Ground beef becomes extra special when combined with other ingredients to become a flavorful casserole fit for a king.

  The appeal for ground beef is based upon the fact that it is relatively inexpensive , nutritious and almost everyone likes the flavor...

  

                             BUYING GROUND BEEF

  Ground beef should be bright red in color . Never buy ground beef that is not freshly ground. Ground beef can be purchased in two styles-- regular ground and lean ground. Both styles are ground twice but contain different amounts of fat. Regular ground beef should not contain more than 25 percent fat and is likely to be less expensive than lean ground which should contain not more than 12 per cent fat.

  Ground beef or hamburger can be purchased pre-packaged. However, some homemakers prefer to buy beef and have it ground to their order. For more economical , flavorful, juicer ground beef,  buy boned chuck and then have it ground. If you buy round, be sure to have two ounces suet ground with each pound of round. Ground beef becomes more compact the more grinding it gets. This is fine for meatballs, leaves, etc. For ground beef that is to be used for juicy tender patties, have it coarsely ground only once.

  Usually one pond of ground beef will make four good servings. When extenders such as rice, spaghetti, or vegetables are to be added, a pound of ground beef may yield five servings. A meat loaf made with two pounds of hamburger will probably serve four people for two meals.

                              STORING GROUND BEEF

 If you plan to use ground beef the day you purchase it or on the following day, wrap the meat loosely in waxed paper and refrigerate immediately. Be sure to use within two days.

  If the meat is to be used within a week, shape it into patties and stack them between squares of waxed paper. Wrap tightly in double thickness of waxed paper or foil. Store in freezer compartment or ice cube compartment of refrigerator. Be sure to use within one week.

      If the ground beef is to be frozen for a longer period of time , wrap patties in freezer wrapping material and store in home freezer. Be sure to use with two of three months. 

I am now thinking this may be a home economic cookbook