Refrigerator guidance.

BEEF, LAMB, PORK ,POULTRY, SAUSAGES, STORAGE:

With the exception of bacon, meat needs circulating air in the fridge so as not to spoil, so it’s best to remove meat from its packaging once you get it home – think about how we display meat in our counters; this is how it keeps best. If you’ve got plenty of space in the fridge, it will be fine on a plate at the bottom, not touching any other foods (store different meats separately). If you’re tight on space, place meat on top of some kitchen paper in a clean, sealed, plastic container. Here are a few tips and a guideline to how long meat should keep – though the sooner you can eat something, the better.

Make sure your fridge is running between 1-4 °C.

Don’t overfill your fridge, otherwise it won’t maintain the correct temperature.

Store meat at the bottom of the fridge. Not only does this reduce the risk of cross contamination, but it’s the coldest part too.

Never, ever mix cooked or ready to eat food with raw meat, unless you’re making a fine steak tartare!

STORAGE GUIDE:

1. Sausages, mince, diced meat, chicken pieces approximately 2 days.
2. Whole chicken, steaks, roasts (boned and rolled) approximately 2-3 days.
3. Roasts (bone in) 2-3 days.
4. Roasts (bone out) 3-4 days.
5. Cured meats (ready to eat) up to a week.
6. Bacon (raw) 5 days.