Meat: thawing, storage in the refrigerator and freezer

Great care is required when purchasing and storing meat in both the refrigerator and freezer. Storage in the refrigerator, meat in the freezer, proper thawing, and never quick-thawing of ground meat all require special attention. Many times you ask me: can I cook frozen meat? Can I put meat straight from the freezer into the oven? The answer is no, and I will explain everything in detail below.

How many days does meat keep in the refrigerator?
That depends on the size of the cut. A small piece of fresh meat weighing about 1 to 1.5 kilos will keep for up to 2 days. A larger piece weighing more than 2 kilos will keep for up to 4 days when placed in a bowl with a rack so it does not sit in its juices, always covered, and stored on the coldest bottom shelf of the refrigerator at 2°C.

Storing meat outside the refrigerator
Never leave raw meat out of the refrigerator, not even for a few hours. The gradual growth of bacteria on raw meat will spoil the product and make it unsafe.

When meat smells unusual
When meat has a strong odor, when its color changes, or when it develops a sticky film to the touch, it is spoiled and unsuitable for any use. The risks from raw meat not stored properly are significant.

Meat in the freezer
Meat must be stored at the correct freezer temperature of -18°C.
Do not keep meat in the freezer beyond a reasonable period of time. The freezer is not a storage warehouse. At most, leave meat frozen for 2 months. Consume it as soon as possible. It may keep longer, but there is no reason to store it that long.
Never put meat directly from the freezer into the oven for any reason. Just as meat froze gradually, it must also thaw gradually. It must thaw properly, in the refrigerator at a steady pace. Bacteria in meat became dormant in the freezer at -18°C, but they can flourish if frozen foods are not thawed correctly. The safest thawing method is in the refrigerator, because the low temperature of 2°C on the bottom shelf prevents bacteria from growing on the surface.

Never thaw and refreeze!
Once thawed, meat should never be frozen again, not even after cooking. It must be consumed immediately.

For proper thawing of meat
Place the meat in a large glass or stainless-steel dish to collect the thawing juices. Always cover with a lid. Allow it to thaw only in the refrigerator at a constant temperature until completely defrosted. The thawing time always depends on the size of the cut. Never thaw in a bowl of water or at room temperature, as this encourages bacteria growth.
Frozen foods that have been thawed should be consumed within 24 hours.
Attention! When thawing meat in the refrigerator, make sure none of its juices drip onto shelves or other foods.

3 mistakes when thawing food
Bowls of cold water where you submerge frozen products.
Frozen meat left overnight on the kitchen counter.
Meat placed straight from the freezer into the oven at a low temperature to thaw.
All three are strictly forbidden.

What to watch for when buying meat: basic hygiene and storage rules

1. First and foremost, we must have complete trust in our butcher, and the appearance of the shop should inspire confidence from the start. A good butcher must be able to answer our questions, as any professional should.

2. Meat should be placed in the refrigerator as soon as possible after purchase. Check the refrigerator temperature. The ideal shelf temperature for meat is 2°C.

3. Never leave fresh meat, ground meat, or poultry in the car or at room temperature for long after shopping, especially on hot days.

4. Always handle raw meat with gloves to avoid transferring bacteria to utensils.

5. Use a dedicated cutting board for raw meat and disinfect it after each use.

6. If you cut meat with a knife, do not use the same knife for another ingredient without washing it thoroughly. Strict cleanliness is essential after handling raw meat, poultry, or ground meat.

7. Avoid leaving meat at temperatures between 5 and 6°C. Bacteria thrive in this range. This is why when heating or cooling meat, it must be done as quickly as possible. For example, do not leave cooked meat at room temperature for 5 hours before refrigerating it. This must be done promptly.

8. When buying packaged meat, always check the expiration date.

9. If you do not use all the meat purchased, store it in a clean dish, preferably with an internal rack so it does not sit in its juices (never in bloody paper), for 2 to 3 days in the refrigerator. Even better, wrap it well and freeze it.

10. Never reheat cooked meat more than once.