You’ve invested in quality meat — now protect that investment. These simple storage habits will keep your meat fresher for longer and safer to eat.

Proper meat storage is one of those topics that seems obvious until you realise you’ve been doing it slightly wrong. A few small changes can meaningfully extend freshness, prevent cross-contamination, and preserve the flavour and texture of everything you bring home.

In the fridge

Store raw meat on the bottom shelf, always — this prevents any juices from dripping onto other foods. Keep it in its original wrapping or transfer to a covered container. Most fresh meat from our counter will keep in the fridge for:

• Mince & offal — 1 to 2 days
• Steaks, chops, and joints — 3 to 5 days
• Whole poultry — 1 to 2 days
• Cured & smoked meats — up to 1 week (check the label)

Freezing meat the right way

Freezing is your best tool for extending shelf life without compromising quality. Wrap meat tightly in cling film or place in a zip-lock freezer bag, squeezing out as much air as possible before sealing. Label with the cut and date. Most raw meats will keep in the freezer for 3 to 6 months at peak quality.

Thawing safely

Always thaw meat in the fridge overnight rather than on the counter. Counter thawing brings the outer layers to room temperature while the inside remains frozen — creating ideal conditions for bacterial growth. Plan ahead, and your meat will be safer and taste better for it.

Have questions about a specific product? We include storage guidance with every purchase, and our team is always happy to advise at the counter.