❄️ 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.
