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Storing Meat

Store raw meat in the coldest part of the refrigerator (usually the bottom shelf), away from cooked and ready-to-eat foods. Place the meat on a plate or tray to catch any drips. Refrigerate uncooked meats up to two days or freeze up to six months. Ground meat can be refrigerated for one or two days or frozen for up to three months. Veal cutlets and variety meats, such as the kidneys, brains, and thymus gland (sweetbreads), should be used on the day of purchase.

For short-term storage (for up to two days in the refrigerator or up to two weeks in the freezer), leave the raw meat in its original wrapping. For longer freezing, or if the wrapping is torn, carefully rewrap the meat in freezer wrap or heavy-duty foil, pressing out all the air. Stack steaks, chops, and patties between sheets of freezer paper before wrapping. Label each package with the name of the cut, the number of servings, and the date.

Thaw frozen meat, on a plate to catch drips, overnight in the refrigerator-never at room temperature. Do not refreeze uncooked meat, or the texture will suffer. And for the best results, do not freeze meat, raw or cooked, for longer than three months. Large roasts, however, can be frozen for up to one year.

This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.