The Bulk Meat Blog

What are the topmost tips shared by a butcher for freezing and storage of beef?

The best butcher Brisbane: Tips for Beef storage in the fridge!

What are the top things to consider for beef storage in the fridge to make its quality last for a long time?

When you buy beef from a retail shelf it will come packed with an overwrap of oxygen-permeable film or it is known as modified atmosphere packaging.

The packaging has a high level of CO2 during the packing process and this helps to slow down the process of microbial growth. If you break the meat from the container, you will lose an extra level of protection. You need to leave it there until you are ready to cook it. The meat will have a packing and expiration date which can give you a guideline to keep it for cooking and freezing. This is important for the meat which has been stored correctly.


How long does the meat last when you keep it in the fridge?

The general rule for raw beef cuts, chops, roasts, and steaks is that they last for a long time in the refrigerator for 3 to 5 days. The shelf-life of ground beef is more as compared to each strand of meat which gives more room for harmful bacteria.

Ideally, cook the meat within 1 to 2 days. Cooked meat will last in the fridge for 3 to 4 days before you freeze or toss it.


How do you need to wrap meat, the best temperature, and what part of the fridge you need to store it in?

If you bought the meat from a butcher, it comes wrapped in a paper which does not have the extra level of protection in the supermarket. Just make sure, meat is wrapped tightly and you need to re-wrap if needed. Many butcher shops have cryovac machines that extend the shelf-life by removing air from the meat and this microbial growth is slowed down.

Bacteria can multiply itself 40°F and 140°F so make sure your fridge stays at 40 degrees celsius. To store meat, the best part is the bottom shelf which is the coolest part and this way meat juice will not drip onto other items.


What are the signs that refrigerated meat is okay to cook or it cannot be returned? Can the smell, look, or feel tell anything?

First of all, you need to check the expiration date on the packaging. This way it will give you a general idea where the beef is at. You should ask the butcher for how long it has been in the case before they are packed for the customers. If it is on the 4th day then you need to cook it at night.

If the beef has gone off, you will know that once you open the packaging and you can smell it. Fresh beef will give a clean and ironic smell. If you smell like ammonia, sulfur, fishiness, or ammonia then it means beef has gone wrong.