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‘Vac Pac’ Meat
Meat is sliced and vacuumed packed at the abattoir
 Meat is sliced and vacuumed packed at the abattoir
  This form of packaging allows meat to be refrigerated for longer whilst still retaining freshness, flavour and tenderness
 Meat will continue to age within the packaging, enhancing both aroma and flavour on opening
 Although meat may appear darker in the packaging the meat will "bloom" (back to red) when the pack is opened
 Meat can be kept in the ‘fridge until ready to use or the expiry date, after which meat should be frozen until needed
Storage at Home
Meat is sliced and vacuumed packed at the abattoir
 Store raw meat near the bottom of the refrigerator, and ensure that meat juices, which may contain pathogens, do not drip onto other food.
  Store meat fat-side up to prolong shelf life.
 Store meat in leak-proof containers
 Cover cooked and ready-to-eat food.
 To cool hot food quickly – food is ready to be refrigerated once the steam stops rising
 Use a ‘fridge thermometer to check your refrigerators’ temperature. The temperature of the main compartment should be no more than 4°C to 5°C, and in the freezer should be around -15°C to -18°C
 
Thawing Meat
Meat is sliced and vacuumed packed at the abattoir
 It is important to thaw cooked or ready-to-eat meat in the fridge unless the manufacturer directs otherwise.
  Keep defrosted food in the ‘fridge if it is not to be used immediately.
 
If using a microwave oven, speed up the defrosting process by separating defrosted portions from the still - frozen sections of food.
 
Product Quality Cuts Storage and Thawing
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