How Long Can Raw Meat Sit In The Fridge [Answered]

Are you guilty of letting that leftover steak sit in the fridge for days on end? We’ve all been there.

But how long is too long for raw meat to sit in the fridge before it becomes unsafe to eat?

In this blog post, we’ll explore the guidelines for storing raw meat in the fridge and discuss how to determine when it’s time to toss it.

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How Long Can Raw Meat Sit In The Fridge

The answer to how long raw meat can sit in the fridge depends on the type of meat.

According to food safety guidelines, raw ground meats, poultry, and variety meats can be stored in the refrigerator for 1 to 2 days.

Raw red meats such as beef, pork, and lamb can be stored in the refrigerator for 3 to 5 days.

Larger cuts of meat such as whole roasts, steaks, and chops can last for 4 to 12 months in the freezer, but they should be cooked or frozen within 2–3 days of being in the fridge.

It is important to always check the expiration or sell-by date on the packaging and to follow safe storage and handling practices to prevent foodborne illness.

Keep the meat stored below 40 °F (4 °C) at all times, and cook it to the proper temperature before consuming.

It’s always a good idea to use your senses and look out for signs of spoilage, such as a change in color, texture, or smell, and discard the meat if you notice any of these changes, even if it’s within the recommended time frame.

Recommended Storage Times for Raw Meat

Recommended storage times for raw meat vary depending on the type of meat.

Here are the recommended storage times for different types of raw meat:

A. Beef: Raw beef can be stored in the refrigerator for 3–5 days. If you want to store it longer, you can freeze it for 6–12 months.

B. Pork: Raw pork can be stored in the refrigerator for 2–4 days. If you want to store it longer, you can freeze it for 4–8 months.

C. Poultry: Raw chicken, turkey, and other poultry can be stored in the refrigerator for 1–2 days. If you want to store it longer, you can freeze it for 6–12 months.

D. Ground Meat: Raw ground meat (such as beef, pork, or turkey) can be stored in the refrigerator for 1–2 days. If you want to store it longer, you can freeze it for 3–4 months.

D. Lamb: If you are freezing raw lamb in its original packaging, it is recommended to use it within 6–9 months for the best quality. If it is overwrapped, it can be stored for up to a year. Raw lamb can be stored in the refrigerator for 3–5 days.

E. Fish: If you are freezing raw fish in its original packaging, it is recommended to use it within 2–3 months for the best quality. If it is overwrapped, it can be stored for up to 6 months. Raw fish can be stored in the refrigerator for 1–2 days.

How to store raw meat in the fridge

Here are some general steps you can follow to store raw meat safely in the fridge:

Place the raw meat in an airtight container or wrap it tightly in plastic wrap or aluminum foil. This helps prevent the meat from leaking juices and coming into contact with other foods in the fridge.
Label the container or wrap it with the date you purchased the meat and the type of meat (e.g. “chicken thighs” or “ground beef”).

Place the raw meat on the bottom shelf of the fridge, below any ready-to-eat foods. This helps prevent any juices from dripping onto other foods and causing cross-contamination.
Keep the fridge temperature at 40°F or below to slow the growth of bacteria that can cause foodborne illness.
Use the raw meat within 2-3 days of purchase or freeze it for later use if you won’t be able to use it within that time frame.

Do not overcrowd the fridge. Adequate air circulation is important to maintain a consistent temperature. It also helps to keep the fridge clean and free of unwanted bacteria.

Factors affecting the lifespan of raw meat in the fridge

There are several factors that can affect the shelf life of raw meat.

Three of the most important factors are temperature, type of meat, and packaging.

A. Temperature: The temperature at which raw meat is stored is critical to its shelf life. Raw meat should be kept at a temperature below 40 °F (4 °C) to slow the growth of bacteria that can cause spoilage and illness. If raw meat is kept at a temperature above 40 °F (4 °C) for an extended period of time, the bacteria can multiply rapidly and cause the meat to spoil more quickly.

B. Type of Meat: Different types of raw meat have different shelf lives. For example, ground meat generally has a shorter shelf life than steak or chops because it has more surface area for bacteria to grow on. Additionally, fatty meats tend to spoil more quickly than lean meats.

C. Packaging: The way in which raw meat is packaged can also affect its shelf life. Meat wrapped in plastic wrap or stored in foam trays may have a shorter shelf life than meat that is vacuum-sealed or stored in airtight containers. This is because air can cause the meat to oxidize and spoil more quickly.

D. Storage location: The location where raw meat is stored in the fridge can also affect its lifespan. Meat should be stored on the bottom shelf of the fridge to prevent any juices from dripping onto other foods and causing contamination.

Learn more about where to store raw meat in the refrigerator.

Signs of Spoiled Raw Meat

Signs of spoiled raw meat may include:

Foul odor: If the raw meat has a potent odor that differs from its typical smell, it may be spoiled and should be discarded.
Slimy texture: If the surface of the meat feels slimy, this may be a sign of bacterial growth and spoilage.
Discoloration: While some discoloration is normal in raw meat, significant changes in color, such as a brown or gray hue, could indicate spoilage.

Mold: Any visible mold on raw meat is a clear sign that it has spoiled and should not be consumed.
Texture changes: Spoiled meat can also become tougher or softer than usual, which may be another sign of spoilage.

If you suspect that your raw meat may be spoiled, it’s always best to err on the side of caution and discard it rather than risk food poisoning.

Tips for safely storing raw meat in the fridge

Here are nine common tips for safely storing raw meat in the fridge:

Keep meat in its original packaging until ready to use.
Store raw meats on the bottom shelf of the refrigerator to avoid cross-contamination.

Use a tray or container to catch any potential drips from the meat.
Keep the refrigerator temperature between 32°F and 40°F (0°C and 4.4°C).
Use fresh meat within two days of purchase or freezing, and cook ground meat within one day of purchase or thawing.

Thaw meat in the refrigerator, cold water, or the microwave, not on the counter.
Don’t store cooked and raw meat together in the same container or on the same shelf.
Wash hands and any surfaces that come in contact with raw meat with soap and warm water.

Use food-safe bags or containers to store meat in the freezer for up to six months.

Learn more about freeze-drying raw meat.

Frequently Asked Questions

How long can raw meat stay in the fridge before it goes bad?

Raw meat can typically be stored in the fridge for 3–5 days before it starts to spoil.

However, this can vary depending on the type of meat and how it was handled before being refrigerated.

Can you still cook and eat meat that has been in the fridge for longer than the recommended time?

It’s generally not recommended to eat meat that has been in the fridge for longer than the recommended time, as it may have gone bad and could cause food poisoning.

However, if the meat smells and looks fine, and was stored properly, it may still be safe to cook and consume.

Should raw meat be stored on the top or bottom shelf of the fridge?

It’s recommended to store raw meat on the bottom shelf of the fridge, to prevent any juices from dripping onto other foods and potentially contaminating them.

Can you freeze raw meat if you know you won’t be able to cook it within the recommended time frame?

Yes, you can freeze raw meat to extend its shelf life.

It’s recommended to freeze meat as soon as possible, ideally within 2 days of purchasing or thawing it.

How long can frozen raw meat be stored in the freezer?

Frozen raw meat can be stored in the freezer for several months, depending on the type of meat.

It’s best to label and date the meat before freezing, and always thaw it properly before cooking.

What are some signs that raw meat has gone bad?

Some common signs that raw meat has gone bad include a sour or unpleasant odor, a slimy or tacky texture, or a gray or brownish color.

If you notice any of these signs, it’s best to throw the meat away to avoid the risk of food poisoning.

Learn more about covering raw meat in the fridge.

Conclusion

In conclusion, it’s important to be mindful of the timeframes that raw meat can safely be stored in the fridge.

While the specific length of time can vary depending on the type of meat and how it’s stored, it’s generally recommended to use raw meat within a few days of purchase and to always follow safe food handling practices.

By taking these precautions, you can ensure that your meals are not only delicious but also safe to eat.