How to store and defrost meat

In the fridge

Keep the meat in the coldest area, below 4 °C, in a closed container or well wrapped. Put it on the bottom shelf so it does not drip onto other food.

As a guide, minced meat and burgers should be eaten within one or two days, chicken within one or two days, and steaks, chops or cuts of beef and pork within three or four days. If in doubt, follow the date on the label or ask us when you buy.

Freezing

• Freeze the meat while it is still fresh, in portions the size you will use.
• Wrap it well, with no air, and write the date.
• Do not refreeze a piece that has already been defrosted.

Defrosting safely

The best way is to move the piece from the freezer to the fridge a few hours ahead. It is slow but safe. If you are in a hurry, you can use the microwave on defrost mode and cook straight away. Avoid leaving it at room temperature on the worktop.

Kitchen hygiene

Wash your hands and clean the board and knife after touching raw meat, especially chicken. Use different boards for raw meat and for food that is eaten uncooked.