Uncured meats, also called fresh meat, are meats that have not been treated with preservatives or additives. Uncured meats should be refrigerated and used within 2 days of opening.
Unlike cured meats, uncured meats have a longer shelf life. This is because they are not processed with chemicals or preservatives to prevent spoilage. The shelf life of uncured meat depends on what type of meat it is and how long it has been out of the package.
Uncured pork products should be cooked within 2 days of opening. If you don't plan to cook the uncured pork product within 2 days, it should be frozen. Uncured pork products should not be left out at room temperature for more than 2 hours.
Uncured beef products should be cooked within 3 days of opening. Uncured beef products should not be refrozen, and they should not be stored in the refrigerator for more than 3 days.
Unopened uncured poultry products can last up to 5 days in the refrigerator and 7 days when frozen. However, if you open an uncured poultry product, it should be cooked quickly or frozen to preserve its quality.
Uncured poultry products should not be left at room temperature for more than 2 hours because they will begin to deteriorate rapidly after opening.
Uncured meats should be cooked quickly or frozen to preserve their quality after opening. Uncured meats can be frozen for up to six months, but if you're not sure when your uncured meat was packaged, it's best to cook it right away.
You can cook uncured meat in the microwave, on the stovetop and in an oven at 350 degrees Fahrenheit (176 Celsius).
You may have heard that uncured meats can contain harmful bacteria like listeria. This is true, but it's also important to remember that uncured meats are safe to eat as long as they are stored properly and handled with care.
To keep yourself safe from harmful bacteria in uncured meat:
Most uncured meats will last for one to two days after opening. This includes sausage, pate and cold cuts. Cured meats such as ham should be eaten within three days of opening. Uncooked ground beef or poultry can also be kept in your refrigerator for up to two days after being opened.
Keep uncooked meat at 40 degrees Fahrenheit or below while it's stored in your refrigerator (or other cool place). Don't freeze uncooked meat because it could become unsafe to eat when thawed out later on (the risk of salmonella contamination increases when frozen).
Cured meats such as deli meats and hot dogs should be thrown away after one day in the refrigerator. These foods may contain harmful bacteria like listeria, which can multiply and grow in the refrigerator. If you don't use a separate cutting board for uncooked meat products, it's recommended that you wash your hands thoroughly with soap and warm water for at least 20 seconds before handling any other food items.
You should discard any uncooked meat that has been frozen or thawed.
If you are going to cook the uncooked meat and then freeze it again, make sure to use a food-safe plastic bag or container and label it with the date of freezing and expiration date.
It's important to follow proper storage procedures for uncured meat so it doesn't spoil. Uncooked and uncured meats should be stored in the refrigerator at a temperature of 40 degrees F or lower. If you don't have a thermometer, check your refrigerator's external door to see if it feels cool to the touch (between 36-38 degrees F).
You should also keep uncured meat in its original packaging until you're ready to cook it. Once opened, place any unused portions back into their original packages and reseal tightly with plastic wrap or aluminum foil before placing back into the refrigerator; this will help prevent oxidation from happening inside your fridge as well as keep out other odors that might cause your food go bad faster than normal!
Uncured meats should be cooked quickly or frozen to preserve their quality after opening. If you have any questions about the longevity of uncured meats, please contact us at (800) 555-MEAT or visit our website for more information.