Put any raw meat in a container or on a plate to avoid dripping any excess juice from it. It’s not recommended to unwrap it until you use it for cooking. It’s best to place this close to the bottom because the area is a bit cooler and darker.

Raw ground meat, poultry, seafood, and a variety of other meats (liver, tongue, etc.): 1-2 days (if frozen, ground beef: 4 months; a whole chicken: 12 months; fish: 3-8 months; shellfish: 3-12 months)
Raw roasts, steaks, chops, beef, veal, and lamb: 3-5 days (if frozen, pork: 6 months; beef: 12 months)
Cooked poultry, seafood, and other meat: 3-4 days (if frozen: beef and pork: 2-3 months; chicken: 4 months; fish: 3 months)
Fresh, uncured ham (not cooked): 3-5 days; cooked ham: 3-4 days

Note: If the raw meat isn’t prepared within a few days (as stated above), it should be placed in a freezer. Use freezer bags for it and remove as much air as possible.

Comments to article «How to Refrigerate Your Food the Right Way»