Using the Right Temperature Range When Storing Raw Meat in a Refrigerator

When putting raw meat in the fridge, it’s crucial to use the proper temperature range. This will lessen the possibility of cross-contamination and preserve the freshness of your meat. Storage for raw meat is recommended between -2°C and +2°C. To check the temperature in your fridge, use a glass kitchen thermometer or a candy thermometer.

Do you understand the proper methods and cold storage temperatures for frozen and chilled meat? You must adhere to the food safety regulations if you want to sell or serve tasty, fresh, and, most importantly, safe meat. In this post, we’ll discuss the ideal beef cold storage temperatures and look into techniques to ensure your company complies with them.

Raw Meat

What is Meat?

Meat, or “mete,” was the generic noun for food in Old English. Nowadays, the term “meat” most frequently refers to the edible flesh of an animal, although it can also be used to describe the edible portion of a plant, such as a coconut meat or nut meat. One of the biggest industries in the world is the meat sector, and the USDA reports that the US produces the most beef globally.

Although eating fish has become one of the more popular diets, technically speaking, eating fish is considered to be eating meat.

  1. Red Meat: Red meat includes all forms of livestock. This covers meats like lamb, goat, hog, and beef.
  2. Poultry: Chicken and turkey are examples of poultry, also called “white meat.”
  3. Seafood consists of fish and mollusks like clams, oysters, scallops, and mussels and crustaceans like crab and lobster.

Using the Right Temperature Range When Storing Raw Meat in a Refrigerator

Raw meat starts to develop dangerous bacteria as soon as an animal is killed, so produce needs to be frozen as soon as feasible. Time is important to keep the flavor, texture, and appearance while also preventing the formation of harmful microorganisms.

To stop the formation of dangerous bacteria and safeguard consumers from illness, raw meat must be frozen at a minimum of -18°C. This is only the bare minimum; the meat would not be suitable for sale at any temperature higher. Blast freezers, which can swiftly and efficiently freeze meat, are a popular investment choice among enterprises in the meat sector.

Storage for raw meat is recommended between -2°C and +2°C.

To allow air to circulate them, all carcass meats should be unwrapped and hung, ideally at one °C in a regular refrigerator and three °C in a walk-in refrigerator.

Steaks, chops, and ground meat should be stored in covered containers between 2°C and 4°C.

Store fresh fish and seafood between -1°C and +1°C.

A general storage refrigerator, which houses a variety of chilled foods with a high risk of contamination, must be set to function between 1°C and four °C in temperature. This guarantees that food that poses a risk can be kept at the legally permitted eight °C or lower.

Because they are composed of partly saturated hard fats, beef and lamb often have a longer storage life. Pork and veal, which are meats that are relatively more recent, will decay considerably more quickly since they contain less saturated fat.

How to Store Meat?

At Room Temperature

The “2-hour rule,” which stipulates that you should never leave an uncovered perishable item out at room temperature for more than two hours, is advised by the Food and Drug Administration (FDA) for meats. Throw away perishables left at room temperature for over two hours.

At temperatures between 40 and 140 degrees Fahrenheit, bacteria and diseases can grow swiftly (4C to 60C)

Home cooks should keep meat out at room temperature for a shorter period as the temperature rises around them. For instance, if your home is heated and your room is 90 F (32 C), you must toss the food after an hour.

Always remember: “If in doubt, toss it out.”

Refrigerate your meat to keep it cool, whether cooked or raw.

In the Refrigerator

The refrigerator is by far your best buddy when it comes to preserving meat. The crucial temperature range for keeping meat securely refrigerated is 38F to 40F. (3.3C to 4.4C).

Fresh meats should always be kept covered and on a different refrigerator shelf from everything else.

For accurate temperature settings, familiarise yourself with your fridge’s settings in the owner’s manual. To ensure accuracy and safety, it is also a good idea to periodically check the internal temperature of your refrigerator with a digital thermometer.

Remember that some ground beef cuts and kinds can only be kept fresh for a short time.

In the Freezer

Store your meat in a sealed freezer bag with the freezer temperature set to zero degrees Fahrenheit or lower to retain it at its best quality in the freezer (-17 C or below).

By guaranteeing that any bacteria present become inactive, freezing preserves meat and, as a result, prevents or delays food deterioration.

For pricey steaks like ribeye and tenderloin, vacuum-wrapped meat is perfect for long-term freezing since practically all the air has been sucked out of the box during packaging.

What is the Correct Way of Freezing the Meat?

Getting Ready the Meat

Please keep it in the refrigerator until you prepare your meat for freezing. Fresh, raw meats should be kept in the refrigerator for a few days before being frozen.

To maintain maximum freshness and safety of all items, your refrigerator’s temperature should be maintained at 40 degrees F or lower.

Be prepared to swiftly prepare the meat to stay cold until it is frozen.

Place the meat on a cutting board after removing it from its shop packaging. Throw away the grocery store packaging because it is not vapor or moisture-resistant.

The meat may experience faster freezer burn if frozen in supermarket packaging.

Cut the meat into small pieces. The meat should be sliced with a good knife. Any extra bones should be removed because they take up freezer space.

Keep the deboned flesh and the meat with bones apart when chopping poultry.

You can make quarter-pound patties from ground hamburger or split them into 1-pound halves to freeze.

Before freezing, do not rinse the meat. It is unnecessary, and when the meat freezes, it may crystallize. Rinse the meat just before cooking if you want to.

Place the meat in the center on a sizable piece of plastic wrap or freezer paper. If using freezer paper, ensure the waxed side is towards the meat and the paper side is touching the counter.

Wax paper and freezer paper are comparable. This paper wraps raw foods at grocery stores and meat markets. Its one-sided plastic or wax coating aids in preventing the leakage of meat juices.

If freezer paper is unavailable, normal wax paper, parchment paper, or even plastic wrap will work in its place.

How to Properly Thaw Frozen Meat?

The easiest approach to completely defrost frozen meats is to keep them in the refrigerator. If you’re short on time, remove the meat from its packaging, place it on a platter, and place it under cool, running water. In around 20 minutes (for tiny chunks) or an hour or two, this slowly thaws the meat by removing any bacteria that is already present or that develops on its surface (for large cuts).

Thawing in Refrigerator

When thawing goods in the fridge, make a plan in advance. Normally, it takes at least 24 hours for a pound of ground beef or boneless chicken breasts to thaw completely. When thawing a turkey in the fridge, allow roughly 24 hours per 4 to 5 pounds. Use a refrigerator thermometer to ensure your refrigerator is regularly at or below 40°F (4°C).

Using Cold Water

Foods thaw at different rates and times. While thawing food in the refrigerator takes longer, thawing food in cold water is faster. A pound of frozen meat, poultry, or shellfish may thaw in an hour or less. A 3-pound package can take 2 to 3 hours to deliver. When defrosting a turkey in cold water, allow around 30 minutes per pound.

Using Microwave

The fastest way to thaw food is in the microwave. Food thawed in a microwave reaches temperatures that promote bacterial growth, unlike food thawed in a refrigerator. After microwave thawing, cook the dish right away.

How to Identify Spoiled Meat?

Look for a Foul Odor

Are you concerned that your rump roast may have spoiled? Smell it. Meat changes odor when bacteria decompose it. The level of rotting will increase the putridity of the odor. However, the strange food odor may be caused by storing the raw meat adjacent to onions or other spicy foods if you notice the smells of other meals.

Check your Meat Carefully

Don’t eat meat with mold, for the love of all that is edible – do we even need to mention that? On the surface, mold may be seen, but it is only a part of the story.

“A food has been thoroughly infiltrated by “root” threads when there is significant mould development on it. Poisonous chemicals are frequently found in and around these threads in hazardous moulds. Toxins may have disseminated throughout the meal in some instances, “reports the USDA. Raw meat that hasn’t yet developed a deadly fungal garden may be ruined and seem grey. Make a final determination after giving the raw meat a final sniff and touch.

Put a Light Hand on it.

Meat that is slimy, soft, or raw should not be consumed. (I’m not passing judgment, but the World Health Organization has classified processed meats as carcinogens and connected them to cancer.) However, sluggish, processed meat might be Spam.

What will Happen if you Consume Spoiled Meat?

Certain disorders may develop as a result of meat consumption. Even though certain problems can be solved, adverse effects can be controlled.

The most frequent consequences of consuming meat are as follows:

Regular meat eaters are more likely to get heart disease and cancer.

Other well-known negative consequences of meat include blood pressure changes and problems with cholesterol.

Red meat consumption regularly makes it harder to keep a healthy body.

Meat consumption in excess can result in bloating, constipation, nausea, and other gastrointestinal problems.

People who consume meat regularly frequently encounter these adverse effects. But eating less meat has several advantages for your health.

Avoid eating meat if you have certain ailments, such as high cholesterol, heart disease, kidney disease, Alpha-gel syndrome, or certain cancers. It might have some negative effects.

Reference: Association between Dietary Patterns of Meat and Fish Consumption with Bone Mineral Density or Fracture Risk: A Systematic Literature

The purpose of this systematic review was to examine the relationship between the diets of meat or processed meat and fish and sea fish (FishDiet) and bone mineral density (BMD) and fracture risk (RF). There are 432,924 individuals in 37 research included in this study. According to the findings, MeatDiet and FishDiet did not impact BMD or RF in 48.2% of MeatDiet subjects and 86.5% of FishDiet subjects. In 3% of subjects who consumed the meat and 12% who consumed fish, there were positive effects on bone. 2.7% of those on the FishDiet and 47.9% of people on the MeatDiet had negative impacts on their bones. Meat diet individuals from the Netherlands, Greece, Germany, Italy, Norway, UK, and Spain experienced significant unfavorable effects.


Whenever possible, refrigerate raw meat before preparing it. It helps slow down the growth of bacteria. However, raw meat is not always safe to consume. It is important to cook meat thoroughly before eating it. However, in many cases, raw meats are still safe to eat for up to five days if they are stored at 40 degrees F or below. Similarly, poultry can be stored in the refrigerator for at least four days after cooking.

However, the timeframe varies from one type of meat to another. Beef, for example, requires a shorter period than chicken, pork, or seafood. Whether it’s poultry or beef, the temperature inside your fridge is crucial for preserving meat’s freshness.