How to Store Fresh Meat (and Freeze It Properly)

Premium meat deserves proper storage. A few simple habits will keep your cuts at their best, whether you're using them tonight or freezing for later.

Keep fresh meat in the coldest part of the fridge (0–4°C), on the bottom shelf so it can't drip onto other food. Use red meat within a few days and chicken within a day or two of purchase.

For best quality, vacuum-seal or wrap tightly to avoid freezer burn, and label with the date. Frozen well, most cuts keep their quality for months.

Thaw in the fridge, not on the bench. It's safer and gentler on the meat. Plan ahead and let larger cuts defrost overnight.