Questions About Maple Leaf Meats?

Canada

Leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. Remove the stuffing and carve the extra turkey meat from the bones. Use cooked turkey and stuffing within 3-4 days and gravy in 1-2 days. Cooked turkey keeps for 3-4 months in the freezer. When using leftovers, reheat the foods thoroughly to 165 °F or until hot and steaming; bring gravy to a boil before serving.

Once opened the product is good for 4-5 days in the fridge.

When stored in the freezer (-18ºC or 0°F) and sealed, whole birds can be kept up to 12 months, pieces for 6 months and ground for 3 months.

Since Maple Leaf^® Ready Crisp^® Bacon is fully cooked and immediately sealed for freshness, it can be stored unopened, at room temperature (below 29۫C/85۫F), refrigerated or frozen. Always store in refrigerator after opening the package.

Use deli meats within 4 days, preferably 2-3 days after opening; even if this date is different than the best-before date.

Yes, it can be frozen for 2 months.

This product performs best if stored in the refrigerator and used before the best before date indicated on the packaging. However, the product can be frozen before the best before date on the package.

Always check for and follow the "best before" date and storage instructions on the label. Generally, sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days; sealed ground pork will keep in the refrigerator for 1 to 2 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 ºF. Do not cook frozen pork in a slow cooker.

Once the pouch has been opened, refrigerate and use within 14 days.

Yes. Remove cardboard sleeve and film from microwave-safe tray. Place unopened pouch in a large pot of boiling water. Simmer uncovered for approximately 20 minutes. Carefully remove pouch from pot, cut with scissors and pour into tray provided, serve. CAUTION: POUCH WILL BE HOT.

There is no quality difference between a fresh or frozen turkey. Frozen turkeys are flash frozen immediately after packaging to 0 °F or below and held at that temperature until purchased. Once defrosted, the meat is practically as fresh as the day it was processed. Fresh turkeys are deep-chilled after packaging and have shorter shelf lives. Because they are perishable and require special handling and merchandising, fresh turkeys are slightly more expensive than frozen turkeys. Choose the product that best meets your needs without sacrificing quality. By purchasing a frozen turkey, you can get the turkey in advance and take advantage of special sales and coupons. Fresh turkeys provide convenience because they do not require thawing.

Free-range refers to another manner of keeping livestock and domestic poultry. The animals and poultry are permitted to graze or forage outdoors. The term has not been legally defined in either Canada or the U.S.

It is not recommended as this can spread bacteria to kitchen surfaces and other foods.

It is not recommended as this can spread bacteria to kitchen surfaces and other foods.

14 slices

Pork is often compared to “white meat” because of its excellent nutritional value and because all pork turns white after cooking. However, in its raw form, pork actually ranges from pale to dark, almost reddish pink.

Wrapped, in refrigerator 10 hours per kilogram (5 hours per pound). Wrapped, in several changes of cold water 2 hours per kilogram (1 hour per pound). Microwave 10-15 minutes per kilogram (or according to microwave guidelines - 5 minutes per pound) chicken should be loosely covered and pieces turned, separated and rotated several times during thawing to ensure even penetration. Please ensure to cook the meat immediately after defrosting in the microwave.

Generally, fresh cuts of pork, like roasts, chops and tenderloin can be kept well-wrapped in the freezer (-18 °C or 0°F) up to 6 months. Well-wrapped ground pork can be kept for about 3 months in the freezer.

A whole bird should be cooked to 185°F(85°C) and chicken pieces to 170°F (77°C)

Although part of the Prime Line, it is not necessarily “vegetable grain fed”.

Carving pork is easy when you have the right tools and understand the technique. Make sure you have a sharp knife, a carving fork and a cutting board. To carve a pork roast: Remove the roast from the oven and let rest for 10 to 15 minutes. Look at which direction the muscle fibers run in the meat (this is called the grain). Hold the meat firmly in place with a carving fork and slice the roast across (at a right angle to) the grain.

Never allow foods to defrost at room temperature. Most foodborne pathogens thrive at room temperature and can put you at risk for salmonella and other foodborne illnesses. The safest way to defrost frozen foods is in your refrigerator.

The colour of the pork before cooking helps to determine how moist and flavourful it will be after it is prepared. Reddish pink cuts retain more of their natural juices after cooking, making tender, succulent chops, whereas pale pink cuts may dry out and become tough, losing a lot of their juciy tenderness

Fresh Sure^® is a special, airtight package that seals in the freshness, so your Prime chicken will stay fresher, longer. All the goodness and great taste you have come to expect from Maple Leaf Prime Naturally^® chicken – made even better.

Yes, it can be frozen before the best before date on the package.

The length of cooking primarily depends on the thickness of the chop. Thicker chops have a more intense pork flavour. Thickness can vary from ½ to 2 inches. They should be grilled at 160°F for 12-16 minutes depending on thickness.

The best way to defrost pork is in the refrigerator in its original wrapping.  Follow these guidelines for defrosting pork in the refrigerator: Small roast will take 3-5 hours per pound. Large roast will take 4-7 hours per pound. Chop, 1" inch thick will take 12-14 hours. Ground pork needs to be estimated by package thickness. Microwave defrosting is also possible: Follow the microwave manufacture’s guidelines for defrosting meat. Cook meat immediately after microwave thawing.

Since Maple Leaf^® Ready Crisp^® Bacon is fully cooked and immediately sealed for freshness, it can be stored unopened, at room temperature (below 29۫C/85۫F), refrigerated or frozen.

Carving pork is easy when you have the right tools and understand the technique. Make sure you have a sharp knife, a carving fork and a cutting board. To carve a pork roast: Remove the roast from the oven and let rest for 10 to 15 minutes. Look at which direction the muscle fibers run in the meat (this is called the grain). Hold the meat firmly in place with a carving fork and slice the roast across (at a right angle to) the grain.

Marbling describes the streaks of white fat running through the meat. Although you may be looking for leaner cuts, remember that internal marbling may be a good indication of how juicy and flavourful the meat will be. The marbling actually melts throughout the pork while it’s cooking, infusing the meat with its own natural juices to keep it from drying out, and sealing in the succulent flavour. The whiter the marbling, the more naturally juicy and delicious the pork will turn out after cooking.

These products are ready to eat, right out of the package or stir into your favourite warm dishes during the last few minutes of cooking time. If frozen the product should be defrosted prior to heating.

Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You’ll have enough for the feast and for leftovers, too.

If product has been frozen, defrost before heating, either overnight in refrigerator OR in microwave, by piercing frozen pouch and defrosting in tray provided, at DEFROST or LOW setting for approximately 10 minutes. AFTER defrosting, follow regular heating directions listed on the back of the package. Extra heating time may be required.

There are four major areas in safe food handling that can be dangerous if not followed: Frequent hand washing in warm soapy water, particularly before preparing food and after handling raw meat. Separating raw and ready-to-eat meats. Cooking food to proper temperature. Refrigerating perishables promptly.

Simply package them in an airtight freezer container or wrap and freeze for as long as 2-3 months. While cold cuts can be frozen it is important to know that the texture of the product may be impacted. As well, you may notice an increase in the moisture content of the product upon defrosting.

Yes, however this product performs best if stored in the refrigerator and used before the best before date indicated on the packaging.

Product can be frozen before the best before date on package. Typically cooked meat can be kept for 2-3 months in the freezer.

Food should not be left out longer than two hours and in hot weather, no more than one hour since bacteria grows rapidly in warmer temperatures.

Yes, meat leftovers may be eaten cold or reheated to 165°F or 74°C.

Always check for and follow the "best before" date and storage instructions provided on the package. Generally, when stored in the refrigerator (4°C or 40°F), sealed whole birds can be kept for 2-3 days, sealed pieces for 2-3 days, and sealed ground meat for 1-2 days.

Insert an oven-safe meat thermometer deep into thickest part, taking care not to touch any bones or fat.

Use deli meats within 4 days, preferably 2-3 days after opening; even if this date is different than the best-before date.

The choice is yours. What’s most important is to use one for raw meat, poultry and seafood and a separate one for ready-to-eat foods like vegetables. Make sure to wash cutting boards after each use and discard boards that are showing signs of wear, such as excessive cracks or crevices.

160 °F (71 °C)

Hotdogs can be thawed in the refrigerator and refrozen once. So before refreezing, divide the hotdogs into single use amounts.

Generally, when stored in the freezer (-18ºC or 0°F) and well-wrapped, whole birds can be kept up to 12 months, pieces for six months and ground meat for three months.

When pierced with a fork, the juices should run clear.

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You can see all our contests and promotions any time at the promotions page (click link below).

  Maple Leaf Promotional Page