As a general guide, allow 3–5 days for whole cuts of beef, lamb and pork, and 2–3 days for fresh sausages and poultry. At The Lucky Pig, we recommend using our fresh mince within 24 hours of purchase.
These are planning guides, not guaranteed shelf lives. Keep your fridge below 5°C, store meat in its coldest suitable area, and follow the use-by date and storage instructions. A shorter date or instruction always takes priority.
Watch: How long can you keep fresh meat in the fridge?
Luke Iles explains the practical guide from behind the counter at The Lucky Pig in Bentleigh. Watch on YouTube.
Fridge storage times by meat type
| Fresh, raw meat | Planning guide |
|---|---|
| Whole cuts of beef, lamb and pork, such as steaks, chops and roasts | 3–5 days, depending on packaging and storage |
| Chicken and other poultry | 2–3 days; keep especially cold and use sooner where directed |
| Fresh sausages | 2–3 days, following our reel’s general guide and the product instructions |
| The Lucky Pig fresh mince | Within 24 hours of purchase, or freeze promptly |
CSIRO lists 3–5 days for meat and up to 3 days for poultry in the coldest part of the fridge. Its detailed advice distinguishes wrapped fresh meat, up to 3 days, from unwrapped meat, up to 5 days, at 0–3°C. Don’t assume a butcher-wrapped parcel will last five days simply because the fridge is below 5°C. Ask us about the particular cut and pack.
Why do we recommend 24 hours for mince?
Our fresh mince contains no added preservative. Mincing also exposes more of the meat to handling and distributes surface bacteria through the mixture. Our practical recommendation is to cook it within 24 hours of purchase or freeze it promptly if dinner plans change.
Does vacuum-packed meat last longer?
An intact commercial vacuum pack may have a different shelf life from meat wrapped at the counter. Follow that pack’s use-by date and temperature instructions rather than applying the table above. Once opened, follow any “use within” directions and the original use-by date, whichever comes first. Opening or resealing a pack does not restart its shelf life.
Vacuum packaging can also change meat’s colour. See why vacuum-packed beef can look purple. Colour or smell alone cannot prove that meat is safe, and a normal appearance does not override a use-by date.
How should you store fresh meat at home?
- Take it home promptly, using an insulated bag or cooler to keep it cold.
- Check your fridge with a thermometer. Keep it below 5°C; the colder conditions above matter when planning storage times.
- Keep raw meat covered in a food-safe container or on a tray that contains leaks, below ready-to-eat food. Keep juices away from other food.
- Keep the label and follow the butcher’s advice. If storage conditions have been uncertain, don’t rely on the number of days alone.
Not cooking it in time? Freeze it early
Portion, wrap and label your meat before freezing. Thaw it in the fridge on a tray, not on the sink or kitchen bench. Freezing does not make spoiled or poorly stored meat safe again. Our guide to freezing meat covers packaging and freezer quality.
Planning the week’s meals? Browse our Recipe Hub and shop our meat range, or ask our butchers at 452 Centre Road, Bentleigh for storage advice on what you’re buying.
Australian guidance: CSIRO refrigerated food storage; Safe Food Victoria meat shelf life and labelling; FSANZ guidance on use-by dates and safe storage. The 24-hour mince recommendation and sausage guide are The Lucky Pig’s advice from this episode.