Meat Storage

We always want to make sure that you get the best from your meat; whether freezing or storing within the fridge.  Follow our handy tips guide to be certain you're storing your meat correctly and safely before it's cooked.

- When you get your meat home take it out of the bag and wrapping.  If left inside the meat will sweat, meaning that bacteria growth is much easier.

- Place the meat on a plate, uncovered, at the bottom of your fridge.  Not only does this help the air ventilate around the raw meat, but you'll find that the bottom of the fridge is the coldest place.  If you're running out of space, a Tupperware container with the lid on is the next best thing.  

-  Keep meat, particularly chicken, away from other food.  It's best to give yourself a whole shelf in the fridge just to store raw meat.

- If you're going to freeze the meat, do it on the day of purchase.  If your cuts are vacuum packed, do not open them - this is an ideal condition for freezing,  If the meat is in butcher's paper or loosely bagged, remove all packaging, pat the meat dry and place each cut separately within a bag with as little air as possible.  Use within 3 months.

- To defrost, remove the meat from the freezer 24 hours before use and let it defrost in the fridge.

 

USE-BY-DATES

Unless stated otherwise, the use-by-dates for paper wrapped or bagged products are as follows:

- Beef, Lamb and Pork cuts: 4 days

- Chicken, Sausages, Burgers and Mince: 3 days

 

01959 564539 (Westerham) 01892 616668 (Tunbridge Wells)

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