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for my butcher guru

Discussion in 'General Discussion' started by larry maddock, Dec 24, 2006.

  1. larry maddock

    larry maddock Master of the Pit OTBS Member

    hello dutch,
    i was wondering--
    is there a legal definition of the term---fresh,
    when it applies to meat and sausages???

    is fresh
    A---newly butchered???----
    B--no additives??--
    C -- if it can have additives--does this mean no cures??
    ----[such as italian or polish sausage]
    D--never frozen--??

    this is your knoledge that i seek--
    thank you for sharing..
    larry joe
     
  2. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Larry Joe asked. . .
    i was wondering--
    is there a legal definition of the term---fresh,
    when it applies to meat and sausages???


    is fresh
    A---newly butchered???----
    Any newly butchered meat is fresh.
    B--no additives??--
    Meats with no additives is classified as organic.
    C -- if it can have additives--does this mean no cures----[such as Italian or polish sausage??]
    Any meat that has been cured can be classified as "fresh" as long as the meat as not been frozen.
    D--never frozen--??
    Any beef, pork, lamb or fish that has been frozen at 32* F. is classified as frozen. Poultry that has been frozen at 32* F. is classified as "fresh". It's not classified as "frozen" unless it has been frozen at 0* F.
     
  3. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Dutch,
    Very interesting. I wonder why the difference with chicken? Could it be due to the high incidence of contamination with chicken?
     
  4. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Bill, I could never figure that out, but you your might be one to something!!