Preserving meat in the refrigerator begins with an appropriate temperature and regulation that prevents raw liquids from leaking into the prepared food. The coolness of the package to the touch is not an exact measurement; A refrigerator thermometer helps you know the actual condition.
Storage temperature
Set the refrigerator to 4°C or lower, and follow package instructions if they are harsher. Place raw meat in a leak-proof container on a suitable lower rack, away from salads and foods that will be eaten uncooked. Do not stack containers to obstruct air circulation.
Durations vary depending on the product
As general household guidance, use refrigerated mince and offal within 1–2 days, while whole beef and lamb steaks or roasting cuts may keep for 3–5 days. The longer period does not apply to every cubed or mixed-cut product. Product history, pack instructions and storage conditions may require a shorter period; this guide does not extend it.
Simple home system
Label the package with the date you opened it, if you did, and specify the intended serving. Keep what will be used first in a clear place, and review what you have before shopping. If your schedule changes, decide early if freezing is appropriate per product instructions.
When in doubt
If the package has been exposed to inappropriate heat or shows signs of spoilage, the printed expiration date alone does not justify its use. Do not taste the meat to test its safety. Choose an order size that matches your consumption and refrigerator space; Good organization starts from the purchase quantity, not just after it arrives.
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