How to Store Fresh Meat (and Freeze It Properly)

Premium meat deserves proper storage. A few simple habits will keep your cuts at their best, whether you're using them tonight or freezing for later.

Keep fresh meat in the coldest part of the fridge (0–4°C), on the bottom shelf so it can't drip onto other food. Use red meat within a few days and chicken within a day or two of purchase.

For best quality, vacuum-seal or wrap tightly to avoid freezer burn, and label with the date. We can vacuum-seal your order for you — just ask. Frozen well, most cuts keep their quality for months.

Thaw in the fridge, not on the bench — it's safer and gentler on the meat. Plan ahead and let larger cuts defrost overnight.