Storing meat properly in the refrigerator is essential for keeping it safe to eat, and the timeline is often shorter than many people realize. Raw meats like beef, pork and lamb typically remain fresh for about 3–5 days when stored correctly. However, once these meats are ground, their surface area increases, making them more vulnerable to bacteria.
For that reason, ground meats should be used within 1–2 days. Poultry and seafood require even more caution, as they generally last only 1–2 days before they begin to lose quality and safety. Cooked meats offer a slightly longer window, but still demand attention. Most cooked beef, poultry, pork and seafood stay safe for about 3–4 days when refrigerated promptly in airtight containers.
After that, the risk of spoilage increases, even if the food looks or smells normal. Relying solely on appearance or odor can be misleading, since harmful bacteria may not cause obvious changes. To keep meat safe for as long as possible, proper storage practices matter. Refrigerators should be kept at or below 40°F (4°C) to slow bacterial growth.
Storing meat on the lower shelves prevents juices from dripping onto other foods, and labeling packages with dates helps avoid guesswork. If meat has been left out at room temperature for more than two hours, it should be discarded immediately. When uncertainty arises, it’s always better to err on the side of caution. Throwing away questionable meat is far safer than risking foodborne illness. Responsible storage habits protect both your health and your kitchen from unnecessary hazards.
