We thought our customers might appreciate a short guide on the best way to store their meat products.
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 it's packaging once you get it home. 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 seperately). 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 shoud keep- though the sooner you can eat something the better.
Make sure your fridge is running between1-4 degrees 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 tartre.
Sausages, mince, diced meat, chicken pieces approximately 2 days.
Whole chicken, steaks, roasts (boned and rolled) approximately 2-3 days
Roasts (bone in) 2-3 days
Roasts (bone out) 3-4 days
Cured meats (ready to eat) up to a week
Bacon (raw) 5 days