Meat: Fresh
Raw fresh meat is highly perishable and should move from store to fridge to plate on a tight schedule, since bacteria grow fastest between 40 F and 140 F (4 C to 60 C). Colour change alone is not always a reliable sign, so smell and texture matter more.
| Food | Pantry | Fridge | Freezer |
|---|---|---|---|
| Beef(10 kinds) | 3 to 5 days | 4 to 12 months | |
| Bison(2 kinds) | 3 to 5 days | 6 to 9 months | |
| Bratwurst(2 kinds) | 2 to 3 days | 2 to 3 months | |
| Chorizo(3 kinds) | 1 to 2 days | 1 to 2 months | |
| Goat(3 kinds) | 3 to 5 days | 4 to 12 months | |
| Ham(20 kinds) | 3 to 5 days | 6 months | |
| Lamb(12 kinds) | 3 to 5 days | 4 to 12 months | |
| Pork(12 kinds) | 3 to 5 days | 4 to 12 months | |
| Rabbit | 2 days | 9 months | |
| Variety meats | 1 to 2 days | 3 to 4 months | |
| Veal(4 kinds) | 3 to 5 days | 4 to 12 months | |
| Venison | 3 to 5 days | 4 to 12 months |
Signs meat: fresh have gone bad
- Sticky, tacky or slimy film on the surface
- Sour or ammonia-like smell instead of a mild, fresh one
- Grey-green colour throughout, not just where air touched it
- Torn or leaking packaging that let air or juices escape
- Texture that stays dented when pressed instead of springing back
Storage habits
Keep raw meat in the coldest part of the fridge, ideally on a tray to catch drips, and use within a few days of purchase. Freeze anything you will not use in time, wrapped tightly to prevent freezer burn. Thaw in the fridge, not on the counter, and never refreeze raw meat that has fully thawed.