Fresh meat from the counter keeps best in the coldest part of the fridge, at 40°F (4°C) or below. Keep raw meat on the bottom shelf, in its wrapping or a covered dish, so it cannot drip onto other food.
- Ground meat, sausages and poultry: cook or freeze within 1–2 days.
- Steaks, chops and roasts: cook or freeze within 3–5 days.
Freezing
Freeze meat on the day you buy it, wrapped tightly or vacuum-packed to stop freezer burn, and label it with the date. At 0°F (−18°C) frozen meat stays safe, but it tastes best within a few months.
Thawing
Thaw meat in the fridge, not on the kitchen counter. Small cuts take about a day; a large roast or turkey can take several days, so plan ahead. Cook meat thawed in the fridge within the same times as fresh meat.