Storing - Freezing - Thawing

Storing Uncooked Meat
Meat should be stored at a low temperature to help preserve its quality and prevent the growth of illness causing bacteria. Chilling meat to below 40° F is recommended. Meat can be chilled or frozen. In order to freeze meat, you must drop the temperature below 28° F.

Refrigerating Meat
Refrigeration is a good way to store meat for short periods of time. Refrigerated meat should be stored below 35° F and wrapped to prevent dehydration, odor absorption, and contamination of the meat and other foods in your refrigerator. You may extend the shelf life of meat by removing the retail packaging and rewrapping the meat in foil. In general, you should consume refrigerated meat within four days of purchase.

Cured meat products have a longer, more stable life in the refrigerator. They can be safely stored in the refrigerator for up to 60 days.

Freezing Meat

Thawing Meat