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