Storing Meat: Where and How

Where do I store my frozen-thawed beef and lamb? We get these questions all the time, and for good reason! Proper storage is key to ensuring that your frozen thawed beef and lamb stay safe, fresh, and delicious.

Once thawed from frozen, your meat should be stored properly in the fridge to maintain its quality.

Safe Thawing & Storage of Frozen Thawed Meat: Do’s & Don’ts

Do’s ✅ (Best Practices for Safe Thawing & Storage)	Don’ts ❌ (Avoid These Mistakes)
Thaw in the Refrigerator 🧊 – Move meat to the fridge and let it thaw slowly at 4°C (40°F) or below.	Never Thaw on the Counter 🚫 – Leaving meat at room temperature increases bacteria growth exponentially.
Use Cold Water Thawing 💧 – Submerge meat in a sealed, leak-proof bag in cold water, changing the water every 30 minutes.	Don’t Thaw in Hot Water 🔥 – This speeds up spoilage, thaws unevenly, and promotes bacterial growth.
Microwave Thawing ⚡ – Use the defrost setting, but cook immediately after thawing.	Avoid Partially Cooking While Thawing ❌ – Microwaves create hot spots, meaning some parts start cooking while others remain frozen.
Store Thawed Meat in the Fridge 🥩 – Keep it at 4°C (40°F) or below and use within 1–2 days.	Never Refreeze Meat Thawed in Cold Water or Microwave ⚠️ – Meat must be cooked first before refreezing.
Refreeze Meat Only if Thawed in the Fridge ❄️ – Safe to refreeze before or after cooking, though quality may suffer.	Don’t Store Thawed Meat for Too Long ⏳ – Use it within 1–2 days for best taste and food safety.
Keep Raw Meat Sealed & Separate 🔄 – Store in airtight containers or leak-proof bags.	Don’t Store Meat Uncovered 🥩 – Exposure to air speeds up spoilage and contamination.
Label Packages with Thawing Date 🏷️ – Helps track freshness.	Never Guess Storage Times 🤷 – Always check for signs of spoilage like bad smell, slimy texture, or discoloration.
Check Your Fridge Temperature 🌡️ – Keep a thermometer inside to ensure it stays at or below 4°C (40°F).	Don’t Overpack Your Fridge 🚫 – Crowding prevents airflow and inconsistent cooling.

How Long Can I Store My Frozen Thawed Beef and Lamb in the Fridge?

Once meat has been thawed from frozen, it should be stored properly in the fridge to maintain safety and quality.

• Frozen thawed beef and lamb should be consumed within 1–2 days after thawing in the fridge.
• Each item will have a 'use by' or 'consume by' date to help you track freshness.
• If you’re not planning to cook the meat within this time, it’s best to cook and refreeze it to extend its shelf life.

Pro Tip: Always keep thawed meat sealed in an airtight container to prevent contamination and moisture loss.

How Does Wet Aging (in the Fridge) and Dry Aging Affect Meat Quality?

Both wet aging and dry aging are effective methods for enhancing meat tenderness and deepening its flavour.

• Wet Aging: When meat is vacuum-sealed and aged in its own juices, the muscle fibres break down naturally over time, making the meat softer and more flavourful.
• Dry Aging: This process involves hanging meat in a controlled, low-humidity environment, which concentrates the flavours and enhances tenderness.

Our special vacuum-sealed packaging ensures that your meat continues to tenderise while remaining safe for consumption.

How Can I Properly Freeze Meat Without Affecting the Eating Experience?

Freezing meat the right way makes a big difference in preserving its texture, juiciness, and flavor. Improper freezing can cause the meat fibers to break apart, which impacts the way it cooks and tastes.

Why Does This Happen?
Just like a water bottle expands and bursts when frozen, meat fibers also expand and break at a microscopic level. This isn’t always noticeable when raw, but when cooking, the steak may 'bleed' excessively due to lost moisture.