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Old 01-10-2009, 11:37 AM   #11
Senior Cook
mozart's Avatar
Join Date: Dec 2007
Location: SW Florida
Posts: 441
As Andy said, washing meat only serves to spread the contamination around to the sink, counter, sponge, dish cloth and anywhere else water can splash in your kitchen. It is an emotional feel good practice with no purpose.

If you see some extraneous material from processing on the meat surface, use a paper towel to wipe it off.

As for freezing, I use the sell by date and add a day or two tops and then use or freeze. In reality, no one knows an exact number of days because it really goes back to when the meat was first processed and we don't know that.

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