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EN
22
Meat and Fish Preparation
Longest
storage
time
(month)
M e a t
products
Veal
Steak By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
6 – 8
Roast By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
6 – 8
Cubes In small pieces 6 – 8
Schnitzel,
chops
By placing foil between cut slices or wrapping individually with
stretch
6 – 8
Mutton
Chops By placing foil between meat pieces or wrapping individually
with stretch
4 - 8
Roast By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
4 - 8
Cubes By packing the shredded meats in a refrigerator bag or
wrapping them tightly with stretch
4 - 8
Beef
Roast By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
8-12
Steak By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
8-12
Cubes In small pieces 8-12
B o i l e d
meat
By packaging in small pieces in a refrigerator bag 8-12
Mince Without seasoning, in flat bags 1 - 3
Offal (piece) In pieces 1 - 3
Fermented sausage - Salami It should be packaged even if it has casing. 1-2
Jambon By placing foil between cut slices 2-3
Poultry
a n d
h u n t i n g
animals
Chicken and Turkey By wrapping in foil 4 – 6
Goose By wrapping in foil (portions should not exceed 2.5 kg) 4 – 6
Duck By wrapping in foil (portions should not exceed 2.5 kg) 4-6
Deer, Rabbit, Roe Deer By wrapping in foil (portions should not exceed 2.5 kg, and their
bones should be separated)
6 – 8
F i s h
a n d
seafood
Freshwater fish (Trout, Carp,
Crane, Catfish)
After thoroughly cleaning the inside and scales, it should be
washed and dried, and the tail and head parts should be cut
when necessary.
2
Lean fish (Sea bass, Turbot, Sole) 4-6
Fatty fish (Bonito, Mackerel,
Bluefish, Red Mullet, Anchovy)
2 - 4
Shellfish Cleaned and in bags 4 - 6
Caviar In its packaging, in an aluminum or plastic container 2 - 3