Storing Meat & Poultry
Store in the fridge
It's important to store meat safely in the fridge to stop bacteria from spreading and avoid food poisoning and to maintain the quality of the meat.
- Maintain a fridge temperature below 5 degrees
- Store raw meat and poultry in clean, sealed containers on the bottom shelf of the fridge
- Keep cooked meat separate from raw meat and ready to eat foods in general
- Clean and inspect your fridge regularly to ensure it remains hygienic and in good working order
Tray Packed Meats
- To maintain freshness and colour, meat must be allowed to breath, pierce the film before storing and consume within 2 days.
Vacuum Packed Meats
- If the vacuum pac seal has not been broken then Vacuum packed meats can maintain freshness for up to 5 days. Once broken or opened they should be consumed within 2 days.
Store in the freezer
Store for up to 3 months
If you are not going to consume meat or poultry within 2 days (or 5 days if vacuum packed products), you can store it in a freezer until you are ready to use it.
- Maintain a freezer temperature below -18 degrees
- Freeze meat and poultry as soon as possible
- Make sure meat is properly wrapped in the freezer or it might get freeze burn, which will dry out the meat and make it inedible.
- Defrost meat and fish thoroughly in the fridge before cooking. Stand it in a bowl to stop bacteria in the juice spreading to other things.
- Date & label meat in the freezer and eat it within 24 hours of defrosting.
- You can store meat in the freezer for longer, but we would recommend up to 3 months