How to Store Meat Properly to Keep It Fresh

Proper storage is essential to maintain the quality, flavour, and safety of your meat. Whether you’ve bought fresh cuts or stocked up for later, following a few simple guidelines can make a big difference.

Fresh meat should always be stored in the coldest part of your fridge, ideally below 5°C. Keep it in its original butcher packaging or transfer it to an airtight container to prevent cross-contamination and moisture loss. Most fresh meat is best used within 2–3 days, depending on the cut.

Freezing is an excellent option if you’re not planning to cook your meat right away. Wrap meat tightly in freezer-safe packaging to avoid freezer burn, and label it with the date. When stored correctly, beef and lamb can last up to 6 months, while poultry is best used within 3–4 months.

When defrosting, always thaw meat slowly in the fridge, never at room temperature. This helps prevent bacterial growth and preserves texture. Once defrosted, meat should be cooked within 24 hours and should not be refrozen.

Good storage habits not only keep your meat safe but also ensure you enjoy the same quality and flavour as the day it was prepared by your butcher.