Help us, help you to keep our meat fresh
HELP US, HELP YOU TO KEEP YOUR MEAT FRESH
The seasons are changing and so is the temperature. These fluctuations often cause food to ‘unexpectedly’ go bad and so we thought we’d do a home economics refresher course so you can always enjoy fresh meat no matter what the weatherman says.
Transporting meat and other fresh produce
- No matter what type or cut of meat, always ensure that the packaging is sealed properly and that meat juices can’t leak.
- Always make the fresh food stop your very last. If you do need to make a quick stop before going home, pack an insulated shopping bag or cooler and stop underground or in the shade.
How long can you store fresh beef and lamb in the fridge for?
- Sausages, mince, diced meat, strips and thin steaks: 2 days
- Steaks and roasts: 2-3 days
- Vacuum packed meat (unopened): 4-6 weeks
What about chicken and pork?
These meats are generally speaking a bit more time sensitive so you should only really keep it in the fridge two days at the most before making a meal of it.
- If you’re going to keep fresh meat in the fridge it’s best to remove the plastic packaging, unless it’s vacuum packed. Plastic can make meat sweat and so it’s best to transfer it to a non-plastic dish or bigger plastic container and cover it with foil so that the air can circulate.
- Drain all juices before transferring it to a container or plate – it can speed up spoiling.
- Place it in the meat compartment or on the bottom shelf.
- Make sure your fridge is set between 0° to 2° Celsius, but remember that the fridge can only protect your meat from spoiling for a few days.
How to thaw any meat from the freezer safely
- Remove the frozen meat from the freezer and place in a deep plate or glass container. Drain any liquids from the plate or container and follow recommended days of fridge storing according to meat.
- Transfer the frozen meat to an airtight and watertight bag and submerge in cold water. Change out the water every 30 minutes until the meat is completely thawed.