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Meat storage:

  • All meats should be refrigerated as soon as possible and removed from any plastic packaging. Please cover in either foil or greaseproof paper.
  • Beef, pork, lamb and game may be kept for up to 4 days in a domestic fridge.
  • Chicken should not be kept for longer than two days in a domestic fridge.
  • Once cooked all meats will keep for a further 4 days in foil, refrigerated.

 

Freezing:

  • All meats are best frozen when at their freshest and should be double wrapped or in an airtight container.
  • Beef, lamb, pork and game can be kept for 6 months comfortably.
  • Chicken can be kept for 3 months.

 

Defrosting:

  • Frozen meat should be defrosted slowly, ideally in a fridge over a period of 24 hours.