Safe storage protects the quality of fresh meat and reduces the risk of foodborne illness. The most important steps are keeping meat cold, preventing raw juices from contacting other food, freezing what you will not use soon, and thawing safely. This guide follows current Health Canada recommendations.
Health Canada recommends keeping the refrigerator at 4°C (40°F) or lower and the freezer at -18°C (0°F) or lower. Refrigerate or freeze fresh meat as soon as you arrive home. Avoid leaving perishable food in the temperature danger zone between 4°C and 60°C.
Place raw meat and poultry in sealed containers or leak-resistant bags on the bottom shelf. This prevents juices from dripping onto cooked food, produce, or ready-to-eat items. Keep different raw products separated and clean any surface that contacts raw juices.
At 4°C or lower, Health Canada lists these general storage times:
| Fresh product | Refrigerator time |
|---|---|
| Beef | 2–4 days |
| Lamb | 2–4 days |
| Veal | 3–4 days |
| Ground meat | 1–2 days |
| Whole chicken or chicken pieces | 2–3 days |
Always follow the package date and use your judgment if storage conditions were interrupted. When in doubt about safety, discard the food.
If you will not cook meat within the recommended refrigerator period, freeze it promptly. Divide large purchases into quantities your household uses in one meal. Remove excess air, seal well, and label each package with the meat, cut, and freezing date. Good wrapping helps protect quality and reduces freezer burn.
When ordering, ask for custom cuts and separate packaging to simplify refrigeration and freezing.
Health Canada says the safest method is thawing in the refrigerator. Place the package in a clean container on the bottom shelf to catch juices. Other approved methods include cold water in leak-proof packaging or a microwave when the meat will be cooked immediately. Do not thaw raw meat on the counter at room temperature.
Colour alone does not reliably show whether meat is safely cooked. Use a clean digital thermometer in the thickest part without touching bone. Health Canada’s current guidance lists 71°C (160°F) for ground beef, veal and lamb; 74°C (165°F) for poultry pieces and ground poultry; and 82°C (180°F) for whole poultry.
Make the butcher shop one of your final stops, especially in warm weather. Use an insulated bag or cooler for a long trip. Put meat into the refrigerator or freezer immediately after arriving home.
Persia Meat Shop Newmarket offers fresh Ontario halal lamb, beef, veal, chicken, goat meat, kebab products, and custom preparation. Call (905) 895-9999 for a large or separately packaged order.
Food-safety recommendations can change. Check Health Canada for the latest guidance and follow any instructions supplied with the product.
