Fresh Meat, Done Right: How to Store, Freeze & Get the Best from Every Cut

Fresh, cut-to-order meat is only as good as how you look after it once it’s home. A few simple habits will keep every cut at its best, and save you money and waste along the way.

In the fridge

Keep raw meat on the bottom shelf (so nothing can drip onto other food), in its packaging or a covered container. Use fresh cuts within a couple of days, and mince a little sooner. It has more surface area, so it’s best used quickly. Because our meat is cut to order rather than sitting pre-packed for days, it arrives with more of its shelf life still ahead of it.

Freezing, the right way

• Freeze it fresh. Don’t wait until the end of its fridge life, freeze while it’s at its best.
• Portion first. Split into meal-sized bags before freezing, so you only defrost what you need.
• Wrap well. Airtight bags or wrap prevent freezer burn. Squeeze the air out.
• Label and date. Use within 3–6 months for the best quality.

Defrosting safely

The safest way is slowly, in the fridge overnight, never on the counter at room temperature. Once raw meat is fully thawed, cook it within a day or so, and don’t refreeze it raw. Cooked dishes made from previously frozen meat can be frozen again.

Why cut-to-order beats the shelf

Supermarket meat is often cut and packed days before you buy it. Ours is prepared when you order, better colour, better texture, and more of its life left for your fridge or freezer. Small difference on paper; big difference on the plate.

Never run out: set up a weekly order

If you buy the same things most weeks, let us take the thinking out of it. Set up a standing weekly order and we’ll cut it fresh, delivered locally, or bagged and ready to collect on your day. No queues, no last-minute dashes. It’s the convenience of a big shop with the quality of a proper butcher.

To set one up, message us on WhatsApp (07479 462297) or see Join & Save for the details. New customers get 10% off their first order with code FRESH10.