Should You Remove Raw Meat From Its Packaging Before Storing? - Tasting Table

"According to the United States Department of Agriculture (USDA), all ground meat, as well as poultry (even those with longer expiration dates) should be used or frozen within the first 48 hours of coming home from the store. Raw steaks, pork chops, and roasts can go a bit longer, at three to five days."

"Cooking it in one to two days? Leave it in its original, unopened package in the refrigerator. Longer than that? Transfer it to a dated, airtight container or freezer bag (with all of the air pushed out) and then store it in the freezer."

"Properly refrigerate meat at a minimum of 40 degrees Fahrenheit or below, placing it on the bottom shelf where the temperature is coldest and there's no chance of juices dripping onto other food. Even better, use a clear, designated meat bin or tray on that bottom shelf, as this allows you to see if there are any leaks."

Raw meat storage depends on intended use timeline. Ground meat and poultry must be used or frozen within 48 hours, while steaks, pork chops, and roasts last three to five days. For short-term use of one to two days, keep meat in original unopened packaging in the refrigerator. For longer storage, transfer to dated airtight containers or freezer bags with air removed and freeze. Maintain refrigerator temperature at minimum 40°F or below, placing meat on the bottom shelf where it's coldest. Use a clear designated meat bin or tray to contain potential leaks and prevent cross-contamination with other foods.

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