Fresh meat is one of the most perishable foods.
Read here how long it can be stored in the refrigerator and what you should pay attention to.
That you can get raw meat *
shouldn't be left lying around in the fridge for weeks, is sure to be clear to everyone.
But you don't always have to process the meat immediately after shopping, you want to keep it in the refrigerator for up to a few days.
But how long is too long?
The shelf life depends on the type of meat, but also on the cutting method.
Read here what to look for with which meat.
Also read:
These foods are surprisingly easy to freeze.
Shelf life of meat in the refrigerator: varies depending on the variety
Type of meat | durability |
|---|---|
Beef in one piece | up to 4 days |
Minced meat | use up on the same day! |
pork meat | 2-3 Days |
Veal | 2-3 Days |
poultry | 1-2 days |
Offal | 1-2 days |
Beef
has the longest shelf life in the refrigerator, but only at very low temperatures of 0 to 4 degrees Celsius.
Poultry and offal perish
very quickly and should be stored for a maximum of two days before processing. Depending on how finely chopped the meat is and how much surface comes into contact with air, it offers more or less attack surface for bacteria and germs. A large piece of roast can therefore be kept longer than sliced meat. That’s why it’s also
minced meat
perishable so quickly - you should really process it as soon as possible after shopping.
Exception: the pre-packed mince from the supermarket.
However, you should make sure that the cold chain is not interrupted so that the best-before date can be met.
Maintain the cold chain
In the supermarket, you should only put meat in the shopping basket at the end.
It is best to carry it directly in a cool bag.
Then bring it home in the refrigerator asap.
Meat should not be kept unrefrigerated for more than 20 minutes!
Also read:
This is why minced meat turns gray - and this is how you can find out whether it is still edible.
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In the top of the refrigerator, in the middle or in the vegetable drawer?
How to properly store meat.
© Dmitri Maruta / Imago
Storing Raw Meat in the Fridge: Here's How To Store It Correctly
Fresh meat is best stored in the coldest place in the refrigerator so that it can be kept for as long as possible.
This is the
glass plate above the vegetable compartment
.
Temperatures there are around 2 to 4 degrees Celsius.
Raw meat should never be stored in the open, not even in the vegetable drawer.
On the one hand, the humidity there is higher than in the rest of the refrigerator, on the other hand, it is too warm here for proper storage.
Perfect conditions for germs!
Instead, it is best to put the meat in a food-safe plastic or glass container with a lid.
Wooden boards are not recommended: the wood removes the juice from the meat in the long term.
Freezing meat: longer shelf life
For
longer storage
, you can also freeze meat.
To do this, however, it must be properly packaged:
The material must lie close to the meat, so that no air should penetrate.
Freezer bags are particularly suitable.
With a vacuum sealer, you can tailor the meat and suck excess air out of the bag.
You should put a layer of cling film between individual pieces of meat, for example schnitzel, so that they do not stick together when freezing.
Meat can then be kept for about 6 months in the freezer.
As a rule of thumb, the leaner the meat, the longer it can be kept, e.g. chicken 8 months, roast pork 4-5 months.
(mad) * Merkur.de is an offer from
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List of rubric lists: © dmitrimaruta via www.imago-image