Raw meat is stored on the coldest shelf and in the deepest position in the refrigerator. It should never be stored above juices or salad dressings. In many cases, raw meat placed below other foods attracts other foods to the top shelves, which tends to clog shelves. The temperature of meat should be between 45-48 degrees F.
Hot foods can only be kept in the refrigerator for a short period of time. Meat is often kept in the refrigerator overnight when longer storage is necessary. This is important because some imported meat must be kept at 30°F or lower. These meats need to be kept in the refrigerator for at least 4 hours. If meat must be kept in the refrigerator for more than 4 hours, it should be kept at 45°F or below. All cooked meat should be kept below 41°F.
To prevent freezer burn, meat should not be stored outside of the freezer. Raw meat should be kept away from other foods to prevent freezer burn. Meat can be kept in the freezer for a short period of time, but it needs to be kept below 40°F. If frozen, it should be kept in a freezer bag or resealable plastic container to prevent freezer burn.
Meat should be chilled as soon as possible after purchasing it. This is called room temperature. At that time, the room temperature for the meat is 41°F. If the meat is not cooled, it can be cooled after you receive it. To check if meat is cold enough, place one frozen shrimp on top of a raw chicken. If the shrimp is colder, it is cold enough to be refrigerated. In a cooler, check the temperature every 30 minutes until the meat is warm. This is done by placing a meat thermometer in the center of the meat. Meat temperatures over 140°F are unsafe for consumption.
Types of raw meat are stored in a refrigerator:
- Whole chicken — at bottom of the refrigerator, at a temperature of 41°F
- Pork chops — at bottom of the refrigerator, at a temperature of 35°F
- Pork shoulders — at bottom of the refrigerator, at a temperature of 34°F
- Pigs in blankets — in the middle of the refrigerator, at a temperature of 36°F
- Ham — at bottom of the refrigerator, at a temperature of 33°F
- Steak — at the bottom of the refrigerator, at a temperature of 34°F
- Chicken pieces — at the bottom of the refrigerator, at a temperature of 31°F.
- Bones and spare parts — in the center of the refrigerator, at a temperature of 36°F.
- Bone-in turkey pieces — in the center of the refrigerator, at a temperature of 36°F.
- Beef — on top of everything else, at a temperature of 45°F
- Bottom shelf meats — such as roasts, neck bones, etc. at a temperature of 41°F
- Kosher Meats — inside of the refrigerator, at a temperature of 41°F.
- Fish — on the top of the refrigerator, at a temperature of 44°F
These are raw meat stored in a refrigerator. In addition to the proper temperature for the meat, it should be stored in the correct space. The center of the refrigerator has the best temperature for raw meat because it is closest to the room air.