[JohnnyP]

I keep meat in a small fridge. I try to keep it between 32° and 34°.

For ground beef, I remove it from the package, wrap it in a couple of paper towels to dry it off a bit, then into a covered glass storage container. Four days is easy.

Steaks and roasts are good for a couple weeks without freezing.

I revived a cheap rib eye I got on sale and let it go too long. The fat started to get a little slippery, a little funky, so I stuck it under cold running water and scrubbed it with a dish cleaner brush. No smell or slime when I got done. I cubed it up and fried it for fajitas. It was great.

[be-baw]

Hey, thanks for the tips!