Whether it's waiting to be
cooked, or just waiting as leftovers for tomorrow's lunch, meat can be stored
cold until you're ready to use it.
Thaw frozen meats and poultry in
the fridge or microwave — not on the counter. Bacteria can
grow quickly and invisibly when food is between 40 and 140 degrees Fahrenheit.
Don't leave food (cooked or raw) out of your refrigerator for more than 2 hours.
This is all the time it takes for bacteria to grow.
Cool leftovers in the fridge,
not on the stove. If you have a large amount, divide it into smaller portions
before refrigerating. It will cool faster that way. Refreezing meat is not
generally recommended. However, if you've used the proper thaw method (in the
refrigerator) it's okay. You will lose some quality in texture when you