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Keep fresh meat in the coldest part of your refrigerator and use it within 1-2 days, or freeze for longer storage.

No, washing meat is not recommended as it can spread bacteria. Cooking it to the proper temperature will kill any harmful bacteria.

Thaw meat in the refrigerator, in cold water (in a sealed bag), or in the microwave. Never thaw at room temperature.

Use marinades with acidic ingredients, slow cooking methods, or tenderizing tools to break down muscle fibers.

Avoid overcooking, use marinades, or cook with moisture such as braising or adding broth.

Resting allows juices to redistribute, keeping the meat moist and flavorful.

Use salt, pepper, garlic powder, paprika, or premade spice mixes for quick flavor.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Bad meat usually has an off smell, a slimy texture, or a grayish color. When in doubt, throw it out.

Beef, pork, lamb, and veal (steaks, roasts, chops): 145°F (63°C); ground meats: 160°F (71°C); poultry: 165°F (74°C).

Cooked meat can be stored in the refrigerator for 3-4 days.

Grilling cooks meat over direct heat, often quickly, while roasting uses indirect, dry heat in the oven.

Yes, cooked meat can be frozen for up to 2-3 months. Allow it to cool before storing in airtight containers.

Always slice meat across the grain to break up muscle fibers and make it easier to chew.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Use oils with high smoke points, like canola, sunflower, or vegetable oil, to prevent burning.