 |
||
|
Your store:Meals For You Change Store |
You are not signed in. Sign In | |
 | |
 |
Newsletters |
|
Tips, Hints and Articles |
|
Kitchen Glossary |
|
Dietary Exchange Tables |
|
Health Guide |
|
Guide to Meat Cuts |
|
USDA Food Search |
 | |
|
|
||||||||||
 |
||||||||||
|
||||||||||
 |
||||||||||
 |
||||||||||
|
||||||||||
|
||||||||||
        |
|
|
Handling Ground Meat * Choose ground meat packages that are cold and tightly wrapped. The meat surface exposed to air will be red; the interior of fresh meat will be dark. * Put refrigerated and frozen foods in your grocery cart last and make the grocery store your last stop before home. * Pack perishables in an ice chest if it will take you more than an hour to get home. * Place ground meat and ground poultry in the refrigerator or freezer immediately. * Defrost frozen ground meats in the refrigerator — never at room temperature. If microwave defrosting, cook immediately. Source: FMI |
| Try our keyword search! We search both title and content to find useful information for you. |
| More Tips: |
|
|
