Selecting, Handling and Storing Meat, Poultry, and Fish Safely

One of the dangers of mishandling meat products is that there are many different types of harmful bacteria that could thrive in it. That’s why it’s very important to know the basics when it comes to meat safety as each type of meat has its own set of rules on how to properly handle and store. By educating ourselves and our staff, we never fail to provide top quality meat.

When making a selection, make sure that the meat you are purchasing whether it is poultry, beef, pork, or fish, is not discolored, faded, slimy, squishy, or have a strong odour. The packaging should be intact with no tears or leaks. At Puri Pangan, we take our quality control very seriously. Educating our staff about stock conditions and handling them with care. You can trust us to deliver fresh reliable stock and top quality products.

Here’s a guideline that you can follow when handling them after you purchase your meat with us:

Beef and Pork

• Meat should be stored accordingly, depending on what kind it is. Ground beef is more perishable than chops and steaks, so make sure you know the proper amount of days for refrigeration. At Puri Pangan, we make sure our staff are trained and briefed regarding the condition of our meat as well as using state of the art equipment to ensure our storage is keeping our stocks fresh.
• When cooking your meat, it is advisable to check the temperature using a thermometer. The temperature should be taken from the center of the meat. The temperature differs depending on whether you are aiming to cook it rare, medium rare or well done.

Poultry

• Make sure to use separate utensils and chopping boards for your poultry and veggies, especially if the veggies will not be cooked with the poultry.
• If uncooked, your poultry can last a day or two in the fridge or 9 months to a year in the freezer. On the other hand, once it is cooked, it can last 3 to 4 days in the fridge and 2 to 6 months in the freezer.
• If the poultry is ground or whole, cook it at 165ᵒF or 73.9ᵒC. Never try to eat it rare because you would be exposing yourself to diseases such as Salmonella. For the sake of safety, cook it until it is well done.

Fish

• Raw fish can only last a day or two in the fridge and 6 months in your freezer. If cooked, it can last 3 to 4 days in the fridge and 2 to 6 months in the freezer. Fish will lose quality and deteriorate rapidly, thats why here at Puri Pangan we will always make sure our equipments are working to its optimum level in order to preserve freshness.
• Cook your fish until the meat is opaque and can be separated with ease. Alternatively, you can also use a thermometer to check if you’re cooking it at the correct temperature—at 62.8ᵒC or 145ᵒF.
• Cook fish until it is well done. Unless of course it’s sushi, which is eaten raw, or is a type of fish that can be eaten medium rare.
• For safety standards, be sure not to cross contaminate your knives and cutting boards when preparing fish for sushi alongside uncooked, non sushi-grade fish.

We are a reputable meat supplier (and many others!) in Bali and with us, you can be sure you’re only getting the best. We’d love to help you find what you need, so do contact us here for further information or download our meat catalog here.