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