How Should I Store Meat to Keep It Fresh?

Properly storing meat is essential for maintaining its freshness, flavour, and safety. Whether you've just brought home a selection of premium cuts from Bowie Meat & Co, or you're storing leftovers, knowing the right storage techniques can make all the difference. Here’s how to keep your meat at its best.

1. Refrigeration

Refrigeration is key for short-term meat storage. Here’s how to do it right:

• Temperature: Keep your refrigerator at or below 4°C (40°F). This temperature slows down bacterial growth, keeping your meat fresh for longer.

• Packaging: If you’re not planning to use the meat immediately, it’s best to keep it in its original packaging. For added protection, place the package in an airtight container or resealable plastic bag. This helps prevent cross-contamination and keeps odours from spreading to other foods.

• Storage Duration:

  • Beef and Lamb: Store in the refrigerator for 3-5 days.

  • Poultry: Store in the refrigerator for 1-2 days.

  • Minced Meat: Store in the refrigerator for 1-2 days.

  • Cured Meats: Depending on the type, cured meats like ham or bacon can be stored for 7-10 days.

2. Freezing

For long-term storage, freezing is your best option:

• Temperature: Your freezer should be set at -18°C (0°F) or lower to keep meat safe for extended periods.

• Packaging: To prevent freezer burn, wrap meat tightly in plastic wrap, aluminium foil, or freezer paper, then place it in a heavy-duty freezer bag. Remove as much air as possible from the bag before sealing it. Alternatively, you can vacuum-seal meat for optimal freshness.

• Storage Duration:

  • Beef and Lamb: Can be frozen for 6-12 months.

  • Poultry: Can be frozen for 9 months.

  • Minced Meat: Can be frozen for 3-4 months.

  • Cured Meats: While cured meats can be frozen, they may lose some of their quality over time. Aim to use them within 1-2 months.

3. Thawing

Proper thawing is just as important as proper storage:

• In the Refrigerator: The safest way to thaw meat is in the refrigerator. This method is slow but ensures that the meat stays at a safe temperature throughout the process. Depending on the size, it may take several hours to a full day to thaw completely.

• In Cold Water: If you need to thaw meat more quickly, place it in a sealed plastic bag and submerge it in cold water. Change the water every 30 minutes until the meat is thawed. This method is faster but requires more attention.

• In the Microwave: You can also use the microwave’s defrost setting, but be sure to cook the meat immediately after thawing, as this method can partially cook the meat.

4. Storing Cooked Meat

If you’ve cooked more meat than you can eat in one sitting, proper storage is crucial:

• Refrigeration: Cooked meat can be stored in the refrigerator for 3-4 days. Make sure it’s stored in an airtight container or wrapped tightly in foil or plastic wrap.

• Freezing: Cooked meat can also be frozen for 2-3 months. Allow the meat to cool completely before freezing to prevent ice crystals from forming, which can affect texture.

5. Organising Your Refrigerator and Freezer

To keep your meat fresh and avoid contamination, follow these tips:

• In the Refrigerator: Store raw meat on the bottom shelf, where it’s coldest, and away from other foods to prevent juices from dripping onto ready-to-eat items.

• In the Freezer: Label your frozen meat with the date of purchase or freezing so you can keep track of how long it’s been stored. Arrange meats so that the ones with the closest expiration dates are in front for easy access.

Conclusion

Storing meat properly is essential for preserving its freshness, flavour, and safety. By following these guidelines, you can ensure that your meat from Bowie Meat & Co. stays at its best, whether you’re storing it for a few days or several months. From refrigeration to freezing, each step plays a critical role in maintaining the quality of your meat, so you can enjoy it at its peak whenever you’re ready to cook.