Meat is perishable and requires precise care to prevent spoilage, maintain its flavor, and protect its nutritional content. Poor storage or mishandling can lead to:

• Bacterial Contamination: Harmful microorganisms can grow rapidly if meat isn’t stored at the correct temperature.
• Nutritional Loss: Exposure to air, light, and fluctuating temperatures can degrade proteins, vitamins, and minerals.
• Texture and Flavor Changes: Freezer burn or improper thawing can result in dry, chewy meat with off flavors.

Proper storage and handling are simple yet critical steps to ensure your meat remains fresh, safe, and delicious.

If you plan to use your fresh meat within a few days, refrigeration is the ideal option. Follow these steps for optimal storage:

• Set the Right Temperature

1. 1. • Store meat in the coldest part of your refrigerator, ideally at or below 4°C (40°F).

• Use Airtight Containers

1. 1. • Keep the meat in its original packaging if unopened, or transfer it to an airtight container to minimize exposure to air.

• Separate Meat from Other Foods

1. 1. • Use a designated section of your refrigerator to avoid cross-contamination with fruits, vegetables, or cooked foods.

• Follow Usage Timelines

1. • Chicken and Duck Meat: Cook within 1–2 days of purchase.
   • Organic Mutton: Can last up to 3 days if refrigerated correctly.

Freezing is the best way to store meat for extended periods while preserving its quality and freshness. Here’s how to do it right:

• Wrap Meat Properly

1. 1. • Use heavy-duty freezer bags or vacuum-sealed packaging to prevent air exposure and freezer burn.
      • For added protection, double-wrap the meat before freezing.

• Label Clearly

1. 1. • Write the type of meat and the date of freezing on the package to keep track of its shelf life.

• Know Freezing Durations

1. 1. • Organic Mutton: Freeze for up to 6 months.
      • Chicken and Duck Meat: Best consumed within 3–4 months.

• Freeze in Portions

1. • Divide meat into meal-sized portions before freezing for convenience and to avoid repeatedly thawing and refreezing.

Safe thawing is just as important as proper freezing. Improper thawing methods can lead to bacterial growth and texture loss. Here are the best practices:

• Thaw in the Refrigerator

1. 1. • Place frozen meat in the refrigerator overnight for gradual and even thawing.
      • Use a tray to catch any liquid that might drip.

• Quick Thawing with Cold Water

1. 1. • Submerge the meat in a sealed plastic bag in cold water, changing the water every 30 minutes.
      • This method is faster than refrigeration but still safe.

• Avoid Room Temperature Thawing

1. 1. • Thawing at room temperature can expose the outer layers of meat to unsafe temperatures, promoting bacterial growth.

• Cook Immediately

1. • Once thawed, meat should be cooked promptly to retain its freshness and safety.

To ensure the meat remains safe to eat and free from contamination, follow these handling tips:

• Keep It Clean

1. 1. • Wash your hands thoroughly before and after handling raw meat.
      • Clean all utensils, cutting boards, and surfaces with hot, soapy water after use.

• Avoid Cross-Contamination

1. 1. • Store raw meat separately from ready-to-eat foods in the refrigerator.
      • Use separate cutting boards for meat and other ingredients like vegetables.

• Cook to the Right Temperature

1. • Use a meat thermometer to ensure meat is cooked to the recommended temperature:
     • Chicken: 74°C (165°F)
     • Mutton and Duck: 63–70°C (145–160°F), depending on the cut.

At Delish Meat, we prioritize quality at every step to ensure the freshest meat reaches your table. Here’s how we do it:

• Sustainable Sourcing

1. 1. • We work with ethical farms that use humane practices to provide premium-quality meat.

• Cold Chain Logistics

1. 1. • Our advanced cold chain process maintains optimal temperatures during transportation, ensuring the meat stays fresh.

• Stringent Quality Checks

1. • Every cut undergoes rigorous quality control to guarantee freshness, hygiene, and safety.

• Organize Your Refrigerator and Freezer

1. 1. • Designate separate sections for raw meat, cooked foods, and other groceries.
      • Avoid overpacking, as proper air circulation helps maintain consistent temperatures.

• Use Vacuum Sealers

1. 1. • Invest in a vacuum sealer to extend the shelf life of fresh meat and prevent freezer burn.

• Plan Ahead

1. 1. • Purchase meat in quantities that match your cooking needs to avoid waste and ensure freshness.

• Monitor Shelf Life 

1. • Regularly check expiration dates and freezing durations to ensure your meat is safe to consume.

• Improper Thawing

1. 1. • Never use hot water or leave meat out on the counter to thaw, as it compromises safety and quality.

• Storing Meat in Thin Packaging

1. 1. • Avoid flimsy wraps that can let in air, leading to freezer burn or contamination.

• Re-Freezing Thawed Meat

1. • Refreezing can negatively affect texture and increase the risk of bacterial contamination.