All meat should be promptly refrigerated.
The transparent wrap on prepackaged meat, poultry, or fish is designed
for refrigerator storage at home for 1 or 2 days.
Meat or poultry wrapped in meat paper when brought from the store—or
prepackaged roasts and steaks that may be stored in the refrigerator
for 3 to 5 days—should be unwrapped, placed on a platter or tray, and
loosely covered before refrigerating. Wrap and store fish separately
from other foods. Poultry giblets should also be wrapped and stored
separately.
Keep cooked meat, poultry, and fish, and the gravy or broth made from
them, in covered containers in the refrigerator. Use within 1 or 2 days.
_Cured and smoked meats._—ham, frankfurters, bacon, sausage—can be
stored in their original containers in the refrigerator. Mild-cured
hams are similar to fresh meats in keeping quality. Use whole hams
within a week, half hams and slices within 3 to 5 days. For best
flavor, use bacon, franks, and smoked sausages within a week.