It’s important to follow the safety guidelines when storing meat to keep it fresh and safe. Depending on the type of meat, the packaging, the temperature in the fridge, and whether it is raw or cooked, the storage time varies. This guide will discuss the best storage practices and optimal times to store different types of meat.
1. Understanding Refrigeration Basics
It’s important to note that you should store meat in a fridge set at or below 4degC (40degF). The bacterial growth is significantly slowed down, but not completely stopped, at this temperature. Meat can still spoil in the refrigerator if it’s left there for too long. Knowing the exact storage time for different meats will help you avoid foodborne illness and spoilage.
2. Raw Meat Storage Times
The refrigerator storage time for different types of raw meat varies.
- Poultry (Chicken and Turkey): You can store raw poultry in the fridge for up to two days. This includes whole chicken, breasts, thighs and wings. Due to its high moisture content, poultry spoils faster than other meats.
- Meat (Beef Pork Turkey Lamb): All ground meats including sausages, hamburger meat and poultry have a shelf-life of 1 to 2 days. Because they have more surface area, ground meats spoil quicker than whole cuts.
- Beef & Pork (Whole cuts): You can keep steaks, chops and roasts in the fridge for 3 to 5 days. Whole cuts of meat have a longer shelf life than ground meat because they have less surface area.
- Lamb and Veal: Like beef and pork, lamb and veal whole cuts can be stored in the fridge for 3-5 days.
- Seafood and Fresh Fish: Fish and Seafood are perishable and can only be kept in the fridge for 1-2 day. Cooking seafood as soon after purchase as possible is recommended.
3. Storage of Cooked Meat
The cooking process kills most surface bacteria, so cooked meats have a longer shelf-life than raw meats. Here’s an overview:
- Cooked Chicken (or Turkey): Cooked chicken can be kept in the fridge for 3-4 day. This guideline applies to leftovers of rotisserie poultry, cooked turkey or other dishes that contain cooked poultry.
- Cooked Meat: Cooked meats such as pork, turkey and beef can be stored in the refrigerator for up to three days. Cooking reduces the bacterial load but because ground meat has a large surface area it is best consumed quickly.
- Cooked Lamb, Pork and Beef: Once cooked, roasts, steaks and chops of these meats may be stored in the refrigerator for up to 3-4 days.
- Seafood and Fish: Once cooked, seafood and fish can be stored in the refrigerator for up to 3-4 days. Shellfish should, however, be consumed within 1-2 working days of cooking.
Tip: Label leftovers by the date that they were prepared or stored. This simple step will help you keep track of storage times and ensure the safety of your food.
4. Cold Cuts and Processed Meats
The storage time for deli meats, hotdogs and other processed meats is also specific.
- Cold Cuts: Packages of deli meats and meats that are cut at a deli counter can be kept in the fridge for up to 3 days. Unopened packages will last up to two weeks. Always check the expiration dates.
- Hot Dogs: Unopened hotdogs can be stored in the fridge for up to two weeks. Once they are opened, you should consume them within a week.
- Sausage and Bacon: Raw sausage can be kept for 1-2 days, but uncooked bacon up to a week. Once cooked, they can both be stored for up to 3-4 days.
Tip: To extend the shelf life of deli meats, freeze any portions that you will not use during the recommended storage time.
5. Warning Signs of Bad Meat
Always inspect meat before use, regardless of storage time recommendations. Here are a few key signs of spoiled meat:
- Odor: The smell of spoiled meat is often strong and unpleasant. The meat is likely to have spoiled if you smell sour or sulfuric.
- Color: A meat that is starting to spoil can have an unusual colour. Red meat, for example, can turn gray or brown, while chicken may become gray or show spots. The presence of discoloration does not always mean that the food is spoiled, but when it is combined with other factors, this can be a good indication.
- Texture: If the meat is slimy or sticky, it has likely been spoiled. Fresh meat should be smooth and firm.
6. Best practices for extending meat’s freshness
These tips will help you to extend the life of your meat and keep it fresh.
- Keep Meat in the Fridge’s Coldest Part: Back of refrigerator is usually the coldest place and can keep meat fresher for longer.
- Use Containers That Are Airtight: Wrap meat tightly or store it in containers that are airtight to avoid exposure to the air. This can cause spoilage.
- Freeze when in doubt: When you are unsure of the date you will use the meat, you can freeze it to prolong its shelf life. Frozen meat is good for several months depending on its type. For example, ground meat can be frozen for 3-4 months while whole cuts of meat can last up a year.
7. How to Defrost Meat in a Safe Way
To maintain the quality of your meat, defrost in a safe manner.
- In The Refrigerator: Thaw meat in your refrigerator if time permits. The process is slow, but it keeps the meat at an appropriate temperature.
- Cold Water: Place the meat in an airtight bag and immerse it in cold, ice-cold water. Every 30 minutes, change the water. This method is quicker than refrigeration but requires constant monitoring.
- Microwave: Use the defrost mode if time is an issue, but only when you intend to cook the food immediately afterwards.
By understanding how long different types of meat can last in the refrigerator, following safe storage practices, and knowing the signs of spoilage, you can ensure that the meat you serve is always fresh and safe. With these tips, you’ll be well-equipped to store, cook, and enjoy meat in a way that maximizes both safety and flavor.
