Frequently Asked Questions
Most frequently asked questions in the meat department:Q: What is the proper amount per serving?
A: First, the definition of a serving, according to “The Food Guide Pyramid” is about the size of a deck of playing cards.
Serving guidelines need to account for bone-in and boneless cuts:
- Rib Meats – ¾ to 1 pound per person (single serving)
- Bone-in Meat –1/3 to ½ pound per person (single serving)
- Boneless Meat – ¼ to 1/3 pound per person (single serving)
For special occasions and holidays, you might want to plan on second helpings!
Q: Please explain how to read the labels on meat packages
A: Reading The Meat Label
- This names the kind of meat (Beef, Pork, Lamb or Veal)
- This is the primal name of the wholesale cut. Names such as Round, Chuck, Rib, or Loin indicate what part of the animal the cut is from.
- The retail cut name such as Top Round Steak, Blade Roast, Short Ribs.
- This is the last date recommended for retail sale. It is not the same as a "use by" or "freeze by" date. See our section on recommended storage and freezing tips for date timeline.
- Net Wt indicates the total weight of specific package.
- Unit Price is the price per pound.
- Total Price is the total price of the specific package (net weight multiplied by unit price gives you the Total Price).
- Safe Handling instructions - this information is standardized by the USDA and is required on all fresh meat packaging.
For the convenience of today’s busy shoppers, most supermarkets in the U.S. use a consistent labeling method for all meats. This system, known as the Uniform Retail Meat Identity Standards (URMIS), can help the consumer compare the value of cuts and decide how to prepare it by answering three important questions:
- What Kind of Meat?
Listed first on every label, this indicates whether the cut is pork, beef, lamb or veal. - What Part of the Animal is this Cut From?
This is known as the “primal” or “wholesale” cut and specifies which part of the animal the meat comes from.This information is a good indicator of the relative tenderness of the cut and can help the shopper decide which method of cookery to use when preparing the cut.This part of the label may read shoulder, loin, leg, etc. - What is the Retail Cut?
This part of the label gives the shopper the specific name of the smaller cut taken from the primal cut.This part of the label may read blade roast, rib chop, sirloin roast, etc.
Q: How long can I store meat after I buy it?
A: It is important to keep all meat (beef, pork and poultry) refrigerated as soon as possible after you make your purchase. Stopping for other errands on the way home in warm temperatures is not recommended.
Storage methods and time tables depend, again, on the cut. Following is a general guideline:
| Meat Cut | Refrigerator | Freezer |
| Beef Steaks and Roasts | 3-5 days | 6-12 months |
| Ground Meat (all) | 1-2 days | 3-4 months |
| Ham, fully cooked, whole | 7 days | 1-2 months |
| Ham, fully cooked, portion | 3-5 days | 1-2 months |
| Lamb Chops and Roasts | 3-5 days | 6-9 months |
| Pork Chops and Roasts | 3-5 days | 4-6 months |
| Poultry, whole bird | 1-2 days | 12 months |
| Poultry, cut up pieces | 1-2 days | 9 months |
Q: Can I freeze meat in the store-wrapped container?
A: Yes, our wrapping methods will stand up to the recommended freezer timetable. Do make sure that the wrapping is secure, without any punctures before putting in the freezer.
Q: Do you have any grilling tips?
A: The single best answer from our meat experts is to stay with the grill and not allow distractions to pull your attention from the job. Grilling is part art and part science, even the strength of the wind will effect your cooking time. So, for best results
- start with good quality meat
- always use tongs and not a fork (because that pierces the meat and allows juices to escape)
- keep your full attention on the grill until the meal is fully cooked.
Q: How can I tell when the meat is done?
A: We recommend always using meat thermometer for correct doneness. The temperatures listed are for final target doneness. Insert thermometer about halfway into the thickest portion of meat, avoiding any bone. To prevent over cooking, remove from heat when thermometer reads 5-degrees below the target temperature. It is best to let meat “rest” for 5 to 10 minutes before carving or serving, this will also bring the meat to desired target doneness.
| Meat Cut | Temperature |
| Beef, Rare | 125-130° |
| Beef, Medium Rare | 140-145° |
| Beef, Medium | 155-160° |
| Beef, Well done | 165-170° |
| Chicken | 190° |
| Ground Beef | 160° |
| Lamb, Rare | 125-130° |
| Lamb, Medium | 130-145° |
| Lamb, Well done | 145-160° |
| Turkey | 180-185° |
| Pork | 170° |
Q: What is the best meat to use for Fajitas?
A: If you’re making chicken Fajitas, we recommend a boneless, skinless chicken breast. Beef Fajitas will be most tender and flavorful with a top sirloin steak, cut into approximately 1-inch squares. Pork Fajitas will be tender and juicy with a boneless, center-cut pork chop or cut up Pork Tenderloin.
Q: How do I cook a turkey?
A: After your turkey is thawed, prepare the bird for roasting. First, remove the giblets and gravy packet from the turkey. Second, rinse the bird inside and out and dry with paper towels. Third, add the stuffing, if desired. (If you do, stuff loosely, using 1/2 to 3/4 cup per pound of turkey.) Fourth, brush the skin with oil or melted butter. Place the turkey on a rack in a shallow roasting pan, breast up, back down and right into the oven. Make an aluminum foil "tent" over the fully-thawed turkey during the first 1 to 1 1/2 hours of cooking and then remove to allow for browning.
The National Turkey Federation recommends roasting turkey at 325 degrees Fahrenheit.
Roast for approximately 15 minutes per pound. The key to a moist turkey is not to overcook it.
