It’s important to store meat safely in the fridge to stop bacteria from spreading and avoid food poisoning.
- Store raw meat and poultry in clean, sealed containers on the bottom shelf of the fridge.
- Follow any storage instructions on the label and do not eat meat after its use by date.
- Keep cooked meat separate from raw meat and ready-to-eat foods in general
Freezing and defrosting meat
It’s safe to freeze meat as long as you:
- Freeze it any time before its use by date
- Defrost meat thoroughly before cooking – lots of liquid will come out as meat thaws, so stand it in a bowl to stop bacteria in the liquid spreading to other things
- Defrost meat in a microwave if you intend to cook it straight away or, if not, defrost in the fridge overnight so it doesn’t get too warm
- Cook food until it’s steaming hot throughout
Make sure meat is properly wrapped in the freezer or it might get freezer burn, which can make it tough and inedible.
Date and label meat in the freezer and eat it within 24 hours of defrosting.
You can freeze meat for a long time and it will still be safe to eat, but the quality will deteriorate so it’s best to eat it within 3 to 6 months.
Do not worry if it’s frozen for longer – try marinating it before cooking to improve texture or use herbs and spices to add flavour.
