Boneless Breast Shawarma Cut

❄️ Refrigeration (Short-Term)

• Keep meat at 0°C–4°C.
• Use within 24–48 hours.
• Store on the lowest fridge shelf to avoid dripping.

🧊 Freezing (Long-Term)

• Freeze at –18°C if not using within 2 days.
• Use airtight bags or vacuum seal to prevent freezer burn.
• Storage guide for:
• 🐔 Chicken: 6–12 months
• 🐄 Beef/Lamb: 6–12 months
• 🍖 Minced Meat: 3–4 months
• 🐟 Seafood: 3–6 months

🌡️ Thawing

• Thaw in refrigerator only—never at room temp.
• For quick thawing, use cold-water method, cook within 24 hours.

🧼 Hygiene

• Wash hands before/after handling raw meat.
• Keep raw meat separate from other foods.
• Use dedicated boards & utensils for raw meat.

🍛 Ready-to-Cook / Marinated

• Refrigerate immediately; cook within 24 hours.
• Freeze up to 3 months in airtight packs.