How do I store meat properly?
Keep refrigerated meat between 32 and 38 degrees, and keep frozen meat at zero degrees or below to lock in freshness.
Keep refrigerated meat between 32 and 38 degrees, and keep frozen meat at zero degrees or below to lock in freshness.
With meat, your nose is your best friend: any meat that has gone bad will have an “off” smell. You can also check by touch, since spoiled meat often feels tacky.
When stored correctly between 32 and 38 degrees, beef lasts 5 to 7 days, while pork, seafood, and chicken last 3 to 5 days.
We recommend against refreezing raw meat, since it loses quality this way. A better option is to cook the meat first, then freeze it for later.
The safest way to thaw meat is in the refrigerator over 1 to 2 days. Slow, cold thawing keeps your meat at a safe temperature the whole time.
Meat wrapped in our wax-lined freezer paper will keep its quality for up to 6 months in the freezer.
Yes, and it’s always great for meal prepping. Our meat department will even wrap your product in wax-lined freezer paper, which is perfect for long-term freezer storage.
Keep fresh meat refrigerated and use it within 2–3 days, or freeze it as soon as possible to maintain freshness and flavor. For best quality, store meat in airtight packaging and thaw frozen cuts safely in the refrigerator before cooking.