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Superior
Farms processing
plants are all USDA inspected. Superior's
sanitation procedures, and constant microbial testing guarantee a fresh
wholesome product.
Superior Farm's facilities
meet all of the USDA's HAACP requirements. Superior's Dixon plant
underwent a major remodel in 1999, and added the latest
technological equipment, to further insure the wholesomeness of our lamb
products.
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Superior
makes food safety it's number one priority. To
insure this quality after you purchase it, follow these recommendations:
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Fresh lamb is
perishable and to maintain its quality, proper handling is
imperative.
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After purchasing,
immediately store the lamb in the coldest part of your refrigerator,
preferably at 32 to 40 degrees for up to a day or two.
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If storing for more
than three days freeze the lamb.
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LAMB STORAGE
TIMETABLE
| Lamb
Cut |
Refrigerator
(32-40°F) |
Freezer
(0°F or colder) |
| Ground
lamb |
1-2
days |
3-4
months |
| Roasts,
Chops |
2-3
days |
6-9
months |
| Cooked
lamb |
3-4
days |
2-3
months |
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To freeze lamb, the prepackaged meat
should be overwrapped or rewrapped to prevent freezer burn. Wrap in a
freezer wrap material, press out as much air as possible, and label the
packages with the name of the cut and the date it was frozen.
Thaw frozen lamb in the refrigerator overnight. Leave it in the freezer
wrap and place it on a plate to keep juices from leaking into other
foods. For faster thawing, use a microwave oven, following the oven
manufacturer's directions. Do not thaw frozen lamb at room temperature.
As with other perishable foods, defrosting at room temperature may
promote bacterial growth or spoilage. |
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