Fresh Meat

• Refrigerated Storage:

  • Store fresh meat in the coldest part of the refrigerator (usually 2-4°C).

  • Keep the meat covered and minimize contact with air. You can use cling film or airtight containers.

  • Fresh meat should be consumed within 3-5 days in the refrigerator.

• Freezer Storage:

  • When storing meat in the freezer, store it in airtight bags or containers.

  • The freezer temperature should be -18°C or lower.

  • Red meat can be stored for 6-12 months, and white meat (chicken, turkey) for 9-12 months.

Cooked Meat

• Store in the Refrigerator:

  • Prepared meat can be stored in the refrigerator for 3-4 days.

  • Store cooked meat in sealed containers or plastic wrap.

• Store in the Freezer:

  • Use airtight containers or bags when storing cooked meat in the freezer.

  • Cooked meat can be stored in the freezer for 2-6 months.

Dried and Processed Meat

• Cured and processed meat products such as sausages and bacon can be stored in the refrigerator or in a cool, dry place.

• Pay attention to the expiry date of such products and store them in the refrigerator after opening the pack.

General Recommendations

• Remember to label the meat and write down the storage date before placing it in the refrigerator or freezer.

• Use the defrost setting on the refrigerator or microwave to defrost meat. Thawing at room temperature may cause microorganisms to multiply.

• Wash surfaces, utensils, and hands that come into contact with raw meat thoroughly.

Proper storage of meat is crucial for both food safety and maintaining its flavour.