Buying fresh meat from your butcher is only half the job. How you store it at home makes a big difference to how long it lasts, how safe it is and how good it tastes when it hits the pan. Here is a simple guide to keeping your meat at its best, from the moment you unpack your order.
Get it into the fridge quickly
Put fresh meat in the fridge as soon as you get home, or as soon as your delivery arrives. Food Standards Australia New Zealand recommends keeping your fridge at 5°C or below. If you are not sure how cold yours runs, a cheap fridge thermometer is worth having.
- Store raw meat on the bottom shelf, so juices cannot drip onto ready-to-eat food below.
- Keep it in its packaging or in a sealed container, and use a tray or plate underneath to catch any leaks.
- Keep raw meat away from cooked food, salads and fruit.
How long does fresh meat keep in the fridge?
As a general guide, for fresh meat stored at 5°C or below:
| Cut | Fridge |
|---|---|
| Mince, sausages, diced meat and offal | 1 to 2 days |
| Chicken and turkey (whole or pieces) | 1 to 2 days |
| Steaks, chops and cutlets | 3 to 5 days |
| Roasts | 3 to 5 days |
Always check any use-by date on the label first, and if meat smells off or feels slimy, do not use it.
Freezing meat the right way
If you will not cook it within those times, freeze it while it is fresh. Your freezer should sit at -15°C or colder.
- Portion it first. Split larger packs into meal-sized amounts so you only thaw what you need.
- Press out the air. Use freezer bags or airtight containers and squeeze out as much air as you can. This helps prevent freezer burn.
- Freeze it flat. Mince and diced meat frozen flat in bags take up less room and thaw much faster.
- Label and date everything. It is easy to lose track of what is at the back of the freezer.
Frozen meat stays safe while it is kept frozen, but the quality slowly drops over time. For the best taste and texture, aim to use mince and sausages within a few months, and larger cuts like steaks, chops and roasts within about six months.
Thawing safely
The safest way to thaw meat is in the fridge. Move it from the freezer the night before, or a day or two ahead for a large roast, and keep it on a plate on the bottom shelf.
- Never thaw meat on the kitchen bench, where the outside can warm up while the middle is still frozen.
- If you are short on time, use the defrost setting on your microwave, then cook the meat straight away.
- For the best quality, cook meat that has been thawed before you freeze it again.
A few quick tips
- Plan your week: cook mince and chicken first, and save steaks and roasts for later in the week.
- Take steaks out of the fridge about 20 to 30 minutes before cooking so they cook more evenly.
- Wash your hands, boards and knives after handling raw meat.
Looking for something to cook this week? Browse our fresh cuts or get some inspiration from our recipes.