Where in the Refrigerator Should you Store Raw Meat?

Whether preparing to cook or eat raw meat, you must know where in the Refrigerator you should store it. The meat should be stored away from other foods, such as fruits and vegetables, which may contain harmful bacteria. Similarly, it is best to avoid storing it in a vacuum-sealed bag. Instead, please place it in a container or on a plate.

For best results, tuck your meat into the bottom of your Refrigerator. This will prevent juices from dripping onto other foods, which could have negative health implications. You may also want to use an ice pack on your meat if you take it on a long journey.

Raw Meat

What is Raw Meat?

Raw meat is a general term for any uncooked muscle tissue consumed. The terms “meat” and “seafood” describe the tissue of birds and aquatic creatures in the meat-producing industry. In contrast, “meat” refers to the flesh of mammals. Several traditional dishes, such as crude and beef tartare,

Meat can be cooked incorrectly or inadequately, allowing pathogenic bacteria to be ingested. Even though most meat dishes are prepared before serving, some dishes, such as meat, kibbeh niyyah, sushi/sashimi, raw oysters, and other specialities, may call for uncooked meat. Although both raw and cooked meat can be contaminated, eating raw meat carries a significantly higher risk of getting sick.

Additionally, meat contamination can happen at any stage of production, from the cutting of prepared meats to the cross-contamination of food in a refrigerator; each of these situations increases the risk of illness.

Where in the Refrigerator Should you Store Raw Meat?

The Bottom refrigerator drawer is the ideal location for storing raw meat. The food stored below raw meat may drip onto it and get contaminated. If this happened, you would need to discard any food that had touched the juice from the raw meat.

If your Refrigerator doesn’t have a Bottom drawer, you can put your raw meat on the Bottom shelf.

The most important thing to remember is to avoid storing ready-to-eat food above any raw meat since this could result in cross-contamination.

It would be best if you considered your needs for size, kind, and features when selecting a refrigerator. For instance, you might require a larger fridge with greater storage capacity if you frequently entertain or have a large family. Your food will remain fresh and wholesome with the help of the greatest refrigerator brands.

Why is it Advised to Store Raw Meat on the Bottom Shelf of the Refrigerator?

Although you are not required to keep your raw meat in a particular location, several storage suggestions exist. If the raw meat is not properly stored, it can potentially affect other foods in the Refrigerator.

You may be familiar with the term “cross-contamination,” which you try to avoid when you put raw fish, raw beef, raw chicken, or other raw meat into your Refrigerator.

You don’t want the raw meat to come into contact with anything else or to spill its juices on anything else.

The Bottom shelf of your Refrigerator is the ideal location for storing meat to prevent potential cross-contamination. The Bottom shelf serves this job admirably. Unless your Refrigerator has a dedicated meat drawer, we normally don’t advise using a drawer.

The ideal location will be on that Bottom shelf! Reserve that space for raw meat and designate a distinct area there.

How Long does Raw Meat Last in the Refrigerator?

Raw meat comes in wide different varieties. You might eat steak, hamburger ground, chicken, or lamb. The list could go on forever. Although not all meats are identical, the general rule is up to 5 days.

The average seafood has a fairly short storage life. A maximum of 3 days of chilled storage are advised for most fatty fish and shellfish.

The longer seafood is held, the more likely bacteria will grow. This is purely a result of the thing in question and the environment it originated from.

These timings pertain to almost every cut of beef or pork. The period stays the same regardless of whether you have ground beef, steaks, roast, or whatever else within these meat varieties.

Whether it’s chicken breasts, thighs, or another cut, goods related to poultry and chicken have a shorter shelf life. Some of the foods that are most susceptible to cross-contamination are chicken and seafood.

Is it Acceptable to Leave Raw Meat Unprotected in the Refrigerator?

Never leave your meat unprotected in the Refrigerator. You will need some covering, even if you leave it out to warm up. Whether you want to do so, you must cover it with plastic wrap or a lid.

Keep in mind that bacteria thrive best in uncooked meat. The best approach to protect it is to adhere to all safety advice.

Please don’t leave it exposed because it could potentially spread bacteria to the Fridge and grow bacteria. It’s not a good idea to leave it unattended, just like most other things you keep in the Refrigerator.

How can You Make Raw Meat Stay Longer in the Fridge?

It would be best if you first double-checked your Refrigerator’s temperature. Many people assume that the Refrigerator is always as cold as it should be.

If you plan to keep raw meat in your Refrigerator, you should aim for a temperature of 38 to 40 degrees Fahrenheit.

The propagation of microorganisms that might be present in your raw meat is slowed at this precise temperature. It lessens the possibility of cross-contamination and preserves the freshness of your meat.

It won’t necessarily stop bacteria from spreading, but it will drastically slow their growth and safeguard your food.

You may check this with the thermometers found in some refrigerators. To check the temperature, you can either use a glass kitchen thermometer or a candy thermometer.

Try putting the thermometer in a glass of water and filling it with ice to check it without using the built-in thermometer. For around 8 hours, place the glass in the Refrigerator.

You might be able to leave the thermometer inside the glass or return it and put it there after it has been placed in the Refrigerator. If the temperature in your Refrigerator is outside the ideal range, lower it until it is, and then retest it.

The following are additional refrigerator storage hints:

  • To keep the proper temperature, only sometimes open the Refrigerator.
  • Sanitize surfaces and clean the Fridge regularly.
  • Utilize a dish or container and the lowest shelf.
  • Plan to utilize meat immediately or freeze it when it’s in the Refrigerator.

What are the Risks Associated with Consuming Raw Meat?

Food poisoning is the largest risk associated with eating raw meat, a popular name for a foodborne illness.

This is brought on by consuming food tainted with poisons, parasites, viruses, or germs. This contamination frequently happens during the slaughter process if the animal’s intestines are accidentally punctured, spreading potentially dangerous bacteria to the meat.

Salmonella, Clostridium perfringens, E. coli, Listeria monocytogenes, and Campylobacter are typical pathogens in raw meat.

Foodborne illnesses include nausea, vomiting, diarrhoea, abdominal cramping, fever, and headaches. As the length varies on the infection, these symptoms often appear within 24 hours and can persist for up to 7 days or longer in some circumstances.

Generally speaking, thoroughly boiling meat kills potentially dangerous bacteria. However, germs are still present in raw meat. As a result, eating raw meat significantly raises your chance of contracting a foodborne illness, so proceed with care.

Children, women who are pregnant or nursing, older persons, and other at-risk groups should never consume any raw meat.

Is it Healthy to Consume Raw Meat?

The claim that raw meat has better nutritional and health advantages than cooked meat is not well supported by evidence.

Many anthropologists believe that heating food, especially meat, has sped up human evolution because it denatures proteins and makes food easier to chew and digest.

Some studies suggest that heating meat reduces its salt, potassium, calcium, magnesium, phosphorus, thiamine, riboflavin, and niacin contents.

These studies also note that other minerals, such as copper, zinc, and iron, rise from cooking.

On the other hand, one study found that cooking decreased the quantity of iron in various types of meat. More research is ultimately needed to understand how cooking affects beef’s nutritional value fully.

Any potential advantages of eating raw meat are probably outweighed by the increased risk of contracting a foodborne illness. More information is needed to pinpoint the precise nutritional differences between raw and cooked beef.

Reference: Reducing fats in raw meat

Fat is a crucial component for the taste, flavor, and texture of meat to be perceived by the senses. The fat found in beef is a source of fatty acids unavailable to humans and can transport antioxidants and lipid-soluble vitamins. Healthiness and sensory expectations are significant quality factors that affect a consumer’s choice to buy a specific food product.

What is the Reason Behind Spoiling Meat?

Whether it’s cattle, hog, lamb, chicken, or shellfish, meat spoils because molds and a genus of bacteria that feeds on the proteins and carbs in the muscle tissue overpopulate it. Since the animal is no longer alive, its cells cannot defend themselves from harmful microorganisms.

As a byproduct of its feast, bacteria break down the muscle tissue, releasing amino acids and vile compounds like ammonia, amines, and hydrogen sulfide that give rotting meat its face-twitchingly revolting scent. Additionally, it releases dangerous poisons that, even when in contact with the hot grill grates or the heat emanating from your pan or oven during cooking, can result in food poisoning when exposed to high heat. Toxic and temperature-resistant chemicals in the flesh may also be caused by mold.

Therefore, if you only take away one thing from this essay, make it this: While prolonged exposure to a temperature of 140°F to 165°F will kill most microorganisms in raw meat, such as molds and germs, it will not always inactivate the poisons that they left behind.


To prevent them from touching or dripping onto other meals, place raw meat, poultry, and fish in tightly sealed containers. To avoid cross-contamination, raw meats should always be kept at the bottom of your Refrigerator. To prevent contact with other foods, wrap or place each item in a sealed container.

Keep in mind that your Refrigerator should be set between 0 and 5 degrees Celsius to decrease the rate of food spoiling and prevent hazardous bacteria from growing. Your food will be kept safe to eat at this temperature.