Where should you keep raw meat and cooked in?

Raw Meat

* Refrigerator: Store raw meat on a low shelf in your refrigerator, below other foods, to prevent juices from dripping onto other items. This helps to avoid cross-contamination.

* Bottom Drawers: Some refrigerators have dedicated drawers for meat. These drawers are often temperature-controlled to ensure optimal freshness.

* Packaging: Leave meat in its original packaging or transfer it to an airtight container.

* Temperature: The ideal temperature for storing raw meat in the refrigerator is 40°F (4°C) or below.

* Storage Time:

* Ground meat: 1-2 days

* Steaks, roasts, and chops: 3-5 days

* Poultry: 1-2 days

* Seafood: 1-2 days

Cooked Meat

* Refrigerator: Store cooked meat in the refrigerator immediately after cooking.

* Storage Time: Cooked meat can be stored in the refrigerator for 3-4 days.

* Safe Handling: Use separate cutting boards and utensils for raw and cooked meat. Wash your hands thoroughly with soap and water after handling raw meat.

Freezing Raw and Cooked Meat

* Freezing: For longer storage, freeze raw or cooked meat.

* Proper Packaging: Wrap meat tightly in freezer-safe packaging to prevent freezer burn.

* Freezing Time:

* Raw meat: 4-12 months

* Cooked meat: 2-3 months

Important Notes

* Thawing: Thaw meat in the refrigerator, not at room temperature.

* Leftovers: Reheat cooked meat thoroughly to an internal temperature of 165°F (74°C) before eating.

* Color Changes: Don't rely on color to determine if meat is safe to eat. Raw meat can sometimes turn brown without being spoiled.

By following these guidelines, you can ensure that your meat is stored safely and remains fresh for longer.