how to store raw meat in the fridge properly

Question

i bought meat on sale and want to make sure its safe in the fridge. what is the best way to store it so it keeps its quality for a few days

Answer 1

Hello Laura. Storing raw meat safely in the refrigerator is one of the most important aspects of kitchen safety, so it is great that you are taking the time to ask about it.

First, make sure your refrigerator is running at the correct temperature. It should be kept at or below 40 degrees Fahrenheit (4 degrees Celsius), though keeping it around 35 to 37 degrees Fahrenheit is ideal for keeping food fresh and preventing bacterial growth.

Second, placement inside the fridge is critical. Always place raw meat on the bottom shelf. This prevents any juices from accidentally dripping down onto ready-to-eat foods like fruits, vegetables, or cooked meals. To be extra safe, place the packaged meat on a clean, rimmed plate or tray to catch any potential leaks.

Finally, keep in mind the safe storage times. Ground meat, fresh poultry, and seafood should be prepared within 1 to 2 days. Whole cuts of beef, pork, lamb, or veal can safely remain in the fridge for 3 to 5 days. If you find that you will not be able to cook the meat within those windows, wrap it tightly and move it to the freezer right away to preserve its quality.

Answer 2

People overcomplicate food storage these days with all these fancy vacuum sealers and plastic trays. Back in my day we just wrapped the meat tightly in foil and put it on the middle shelf of the frige. It keeps perfectly fine for about a week like that without all those chemical preservatives. If you leave it in the store plastic package it just spoils faster.

Answer 3

Leave the meat in its original plastic wrap to avoid unnecessary handling. Place the package inside a sealed plastic container to catch any moisture. Store it in the coldest spot at the back of the bottom shelf. Cook beef within three days and poultry within two days or freeze it immediately.

Answer 4

Just pop the package into a plastic bag so it's juices don't ruin dinner. Cook it within two days or your going to wish you tossed it in the freezer sooner.

Answer 5

Keep it sealed in its supermarket packaging and store it in the meat drawer. Unless it starts planning a rebellion, you should easily have a solid week before needing to cook it.

Answer 6

Rinse the raw cut under cold tap water then pat dry before your batch prep storage. Sealing it in an airtight contianer with olive oil extends freshness.