Raw meat is a staple ingredient in many recipes, but it can be challenging to store it properly in the fridge. Improper storage can lead to foodborne illness and spoilage, which can be unsafe and unpleasant. In this article, we'll explore the best techniques for storing raw meat in the fridge to keep it safe and fresh. Get ready to learn how to store your raw meat like a pro with our helpful tips and tricks.
How To Store Raw Meat In a Fridge?
Here are some tips for storing raw meat in the refrigerator:
Place raw meat on the bottom shelf of the refrigerator, which is the coldest part. This keeps the meat at 40 F or below to prevent bacterial growth.
Store raw meat in its original packaging until ready to use. Make sure the packaging is sealed properly to keep the meat fresh.
Keep raw meat separate from other foods to avoid cross-contamination. Store on shelves specifically designated for raw meats or at least keep at a distance from other foods.
Use raw ground meat like beef, veal, lamb or pork within 1 to 2 days. Ground meat has more surface area, so it can spoil quickly if stored improperly.
Most cuts of raw beef, veal, lamb and pork will last 7 days before expiration when stored properly in the refrigerator. Check expiration or "use by" dates when purchasing and trust your senses.
Marinate meat in the refrigerator. Marinate meat in a resealable plastic bag or shallow dish to keep it fully submerged in the marinade.
Freeze raw meat if you cannot use it within recommended time limits. Properly wrapped, most meat will last 6 to 12 months in the freezer.
Make sure raw meat juices do not drip onto other foods. Store on rimmed, covered shelving or in drip-proof containers to catch any juices.
Keep the refrigerator at 40 F or below for safe meat storage. Check temperature regularly with an appliance thermometer to ensure safety.
Raw meat can have a red, pink tint. Do not mistake this for spoilage color unless it is clearly slimy, sticky or has a foul odor. Smell is the best indicator of spoilage.
Wash hands thoroughly after handling raw meat to avoid illness. Use separate utensils and countertops for meat handling. Wash hands, utensils and surfaces in hot, soapy water before conducting any other food preparations.
Be sure to thaw frozen meat completely before cooking. Thaw in the refrigerator overnight, under cold running water or in the sealed bag in cold water. Do not thaw meat on the counter.
Conclusion:
Properly storing raw meat in the fridge is essential to prevent foodborne illness and ensure its freshness. Remember to store raw meat at or below 40°F, use an airtight container, and place it on the bottom shelf to prevent cross-contamination. If in doubt, discard any raw meat that looks or smells off to avoid the risk of food poisoning. With the right storage techniques, you can enjoy delicious and safe meat-based meals from your fridge.