My local grocery store announced that they will limit fresh meat purchases to four items for the current time. Many grocery chains have set limits to prevent shortages. The slowdown of processing at meat packing plants has made this step necessary to balance supply and demand.
I called the meat department for details. A prepackaged retail item counts as one item. Meat case items can be bundled: for example, if I request 5 pounds of ground meat and have it wrapped in 1-pound packages, the five will be over-wrapped with one price tag and count as one item. Canned meat items, including tuna, salmon, spam, etc., do not count toward the purchase limit. Be sure to check with your local store; their policies might be different.
Eggs, peanut butter and beans are nutritious substitutes for red meats and poultry. Stores may also be marketing institutional cuts. These are larger pieces of meat such as whole loins or rump roasts that can be cut into individual servings and frozen. Another approach is to cook the large cut, then divide the meat into packages appropriate for recipes that call for pre-cooked meats. To freeze meat for later use, place it in a plastic freezer bag and over-wrap with heavy foil or freezer paper. Be sure to add a label with date.
Cutting back on serving sizes or using recipes that stretch the protein content are other solutions. Stir-fry recipes put more emphasis on vegetables. Rice, pasta and beans in a recipe may make it possible to reduce the amount of meat or poultry to ¾ or ½ the amount in the original recipe and still supply adequate nutrition. Low cost, protein-stretching recipes are available at the Spend Smart Eat Smart website.
To extend the quality of raw meats in your refrigerator, store the cuts at 40 degrees or less. The meat drawer is designed to provide the ideal conditions for storage. The temperature in the freezer compartment should be zero degrees or less. If your refrigerator does not have an internal thermometer, you can purchase one at appliance or hardware stores.