Fresh meat

Refrigerated storage:

Store fresh meat in the coldest part of the refrigerator (usually 2-4°C).
Keep the meat covered and minimise contact with air. You can use cling film or airtight containers.
Fresh meat should be consumed within 3-5 days in the refrigerator.
Refrigerated storage:
When storing meat in the refrigerator, store it in airtight bags or containers.
The freezer temperature should be -18°C or lower.
Red meat can be stored for 6-12 months and white meat (chicken, turkey) for 9-12 months.
Cooked meat

Store in the refrigerator:

Prepared meat can be stored in the refrigerator for 3-4 days.
Store cooked meat in sealed containers or plastic wrap.

Store in the refrigerator:

Use airtight containers or bags when storing cooked meat in the refrigerator.
Cooked meat can be stored in the refrigerator for 2-6 months.
Dried and processed meat

Cured and processed meat products such as sausages and bacon can be stored in the refrigerator or in a cool, dry place.
Pay attention to the expiry date of such products and store them in the refrigerator after opening the pack.
General recommendations

Remember to label the meat and write down the storage date before placing it in the refrigerator or freezer.
Use the defrost setting on the refrigerator or microwave to defrost the meat. Thawing at room temperature may cause microorganisms to multiply.
Wash surfaces, utensils and hands that come into contact with raw meat thoroughly.
Proper storage of meat is important for both food safety and flavour.