EN - 31 -
Note:
Frozen meat should be cooked as fresh meat after being thawed.
If the meat is not cooked after being thawed, it should never be frozen again.
MEAT AND FISH
Preparation
Storage
Duration
(months)
Thaw ing period at
room temperature
(hours)
Beef Steak
Wrapped in foil
6-10
1-2
Lam b m eat
Wrapped in foil
6-8
1-2
Veal roas t
Wrapped in foil
6-10
1-2
Veal cubes
In s m all pieces
6-10
1-2
Lam b cubes
In pieces
4-8
2-3
Minced m eat
In the form of oblate
packages without being
s piced
1-3
2-3
Giblets
In pieces
1-3
1-2
Bologna /
Saus age / Salam i
Mus t be packed even if it
has a m em brane
1-2
Until it is well thawed
Chicken and
turkey
Wrapped in foil
7-8
10-12
Goos e / duck
Wrapped in foil
4-8
10
Venis on, pork,
rabbit
Portions of 2.5 kg and with
no bones
9-12
10-12
Fres hwater fis h,
trout, carp, catfis h
2
Until it is well thawed
Lean fis h; s ea
bas s , turbot, s ole
4-8
Until it is well thawed
Fatty fis h; bonito,
m ackerel, blue
fis h, anchovy
2-4
Until it is well thawed
Shellfis h
Cleaned and put into bags
4-6
Until it is well thawed
Caviar
In its package, ins ide an
alum inum o r plas tic cup
2-3
Until it is well thawed
Snail
In s alt water, ins ide an
alum inum o r plas tic cup
3
Until it is well thawed
It s hould be was hed and
dried after it is well
cleaned ins ide and
s caled, the tail and head
parts s hould be cut off
where neces s ary.
