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Food Lover Tip

Food lover tip

Share extra food with your neighbours. F.Lam, Cherrybrook


Have you tried?

Have you tried...

  •  Pumpkin and Spinach Frittata For children Quick and easy Good for leftovers

    When the fridge is a little bare, this is a quick and healthy idea for breakfast, lunch or dinner.
    Total time 35 minutes
    Serves 4

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Storing meat and poultry

Raw meat and poultry

Raw beef

Learn how to store your meat for optimum freshness.

  • Refrigerate raw meat and poultry promptly after purchase. Store it in a sealed container or wrap it to prevent it contaminating other food in the fridge. Keep raw meat and poultry at the bottom of the fridge to avoid contamination.
  • Keep it refrigerated until it's ready to be cooked.
  • Wrapped fresh meat can be kept safely for up to 3 days in temperatures of 0–3°C.
  • Store meat in the coldest part of the fridge. The temperature in a frost-free fridge is fairly even. In other fridges the coolest part is near the coils.
  • If it won't be used within 2 days of purchase, it's better to freeze raw meat and poultry than keep it in the fridge.

Defrosting frozen meat and poultry

  • Never defrost meat or poultry at room temperature on the bench top.
  • Thaw meat slowly in the fridge. Boneless chicken breasts will usually defrost overnight. Whole chickens might take one to two days or longer. Once defrosted, meat and poultry can be kept in the refrigerator an additional day before cooking.
  • If fridge thawing is not possible, meat can be defrosted in cold water or the microwave.
  • To defrost in cold water, submerge the meat in its airtight packaging or in a leak-proof bag. Change the water every 30 minutes so it stays cold. A 1.5–2 kg package should defrost in 2–3 hours.
  • Meat defrosted in the microwave should be cooked immediately after thawing because some areas might become warm and begin to cook during microwaving.
  • Don't store partially cooked meat or poultry; any bacteria present may not have been destroyed.

Storing cooked meat and poultry

  • Meat and poultry must be refrigerated as soon as possible after cooking. Never leave cooked meat at room temperature for longer than two hours.
  • Keep hot food in an oven or on a stove, above 60°C, until you are ready to serve it. If it won't be eaten within two hours, refrigerate it.
  • Avoid condensation and do not cover hot pieces of meat before refrigerating. Place meat in your fridge (uncovered) until it cools, then cover cooled meat with a lid or firmly wrap it with cling film.

Delicatessen meat

  • Delicatessen meats such as ham, corned beef, salami and lunch meats must be stored in the fridge. They will keep for only 4–5 days after purchase.
  • Pre-packaged delicatessen items can be stored until the use-by date.

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