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Storing meat: where and how

Meat Safety

Where do I store meat? How do I store meat? These are questions we are asked time and time again, and rightly so. With a long shelf life on our chilled items (up to 23 days from the date of import), it is important to ensure you store your product safely so it can be enjoyed by the whole family.

Where should I store meat in a fridge?

We are all taught the golden rule that meat items should be kept to the lower shelves of a fridge in case fluid seeps from the packaging and contaminates food items including fruit and vegetables on lower shelves. This is certainly the case for anything that is not properly air-sealed or cryovaced.

However, for our range of beef and lamb items, which are cryovaced on the processes for in Australia, it is best practice and safe to store in the top chiller box of the fridge (where you may also have cheese, for example), where it is most cool and temperature fluctuations in the fridge are minimized (from opening the door time and time again).

How long can I store meat in a fridge?

Our products can be safely stored for up to 23 days in the fridge, from the date of import. If you’re on our subscription model, Auto Pilot, you are most likely having your delivery immediately or shortly after that date, so you can be assured to know that you’ve got a few weeks up your sleeve to keep it chilled.

And to avoid any confusion, you’ll see that each product item will have a ‘freeze by’ sticker, indicating that you should either:

  1. consumed the meat; or
  2. place it in the freezer.

How can I properly freeze meat without affecting the eating experience?

Freezing meat tends to affect the eating experience because – just like a plastic bottle filled with water might ‘explode’ in the freezer (evidenced by the top popping off, for example) – meat fibers are compromised at the time of being frozen. They also tend to ‘explode’ or in actual fact, break apart. This is not immediately noticeable as the look and feel of the raw steak will remain unchanged. It is only at the time of cooking, when the steak tends to ‘bleed’ on the pan, that you’ll notice the difference.

To avoid the loss of fluid and ultimately; taste and tenderness, you can try and ‘blast freeze’ meat in the freezer. This can be done by creating as much room around the meat itself, so the cold air can quickly freeze the meat. The less room there is in the freezer itself, the slower the freezing process and the more likely for the meat fibers to break apart.

How does wet ageing (in the fridge) and dry ageing meat effecting meat quality?

Wet or dry aging meat is an effective way to tenderize meat as the muscle fibers tend to relax further over time, making them thinner and easier to bite. In this way, our unique packaging offers a great way to safely store and tenderise the meat further.

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