Storing & Cooking Meat


To store large pieces of meat: when you get home from the store, remove the store wrapping and re-wrap not too tightly but hermetically.

To store slices (steaks, chops, etc.) place wax paper sheet between each piece and then wrap like a big piece.

Ground meat should be eaten within 2 days.

Chicken and fish should be washed in cold water before storing, well wrapped.

Always disinfect all utensils and cooking surfaces that came into contact with raw meat.

White vinegar is as good as bleach to disinfect and not as dangerous for your clothes.

Cooked meat (well wrapped) can be kept a couple of days in the refrigerator.

Eggs can be kept 2 weeks in their original container.


o check the temperature of a piece of meat, you must insert a meat thermometer in the thickest part of the piece you are cooking.

  • Steak / Roasts
    • rare 140°F / 60°C
    • medium 160°F / 70°C
    • well done 170°F / 77°C
  • Hamburger 160°F / 70°C
  • Ground chicken / Turkey 175°F / 80°C
  • Whole chicken 180°F / 82°C
  • Chicken / turkey pieces 170°F / 77°C
  • Stuffed whole turkey 180°F / 82°C
  • Non stuffed whole turkey 170°F / 77°C
  • Ham 160°F / 70°C

Oven temperatures

  • 120°C = 250°F cool
  • 180°C = 350°F moderate
  • 190°C = 375°F fairly hot
  • 200°C = 400°F hot
  • 230°C = 450°F very hot

Note: You can check the accuracy of you oven by using a special thermometer made specifically for that purpose.