Storage Tips

Freezing

  • Don’t be afraid to freeze meat: when stored correctly, freezing preserves flavour and texture, and can even make tougher cuts more tender over time.
  • Keep it sealed: leave meat in its vacuum pack or wrap tightly in foil/plastic to avoid freezer burn.
  • Label & date: helps you use older cuts first.
  • Freezer life guide:
    • Beef steaks/roasts: 6–12 months
    • Lamb chops/roasts: 6–9 months
    • Pork chops/roasts: 4–6 months
    • Minced meat & sausages: 3–4 months
    • Whole chicken: 9–12 months
    • Chicken pieces (breasts, thighs, drumsticks, wings): 6–9 months
  • Freeze quickly: the faster it freezes, the better the texture. Avoid leaving meat out at room temperature before freezing.

Defrosting

  • Fridge method (best): place in the fridge 12–24 hours before cooking. Slow, safe, and keeps texture intact. Larger pieces like whole chickens or big roasts can take more than 24 hours.
  • Quick method: seal in a watertight bag and submerge in cold water, changing the water every 30 minutes. Cook immediately after thawing.
  • Avoid: defrosting at room temperature increases bacterial risk.

Storage After Opening

  • Keep cold: store in the fridge at 0–4 °C.
  • Short-term use: use within 2–3 days for steaks/chops, 1–2 days for mince.
  • Paper towel trick: place a paper towel under the meat to absorb excess moisture, keeping it fresher.
  • Colour changes: some darkening is normal; grey or brown edges aren’t automatically spoiled. Use smell and texture as your guide.
  • Rewrapping: if vacuum pack is opened, wrap tightly in cling film or place in an airtight container.

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