How to Store Your Meat,
Fresh and Frozen
A guide for getting the most from your order.
Your pack date
Each pack shows the date it was packed. Count fridge storage times from this pack date, not the day it arrives.
How long it keeps in the fridge
Pryde’s storage guidance · fridge at 0 to 4°C.
All times in both columns are counted from the pack date.
| Product | Unopened vacuum packFrom pack date | Opened or loose-packedFrom pack date |
|---|---|---|
| Beef and lambSteaks, roasts and whole cuts | Up to 10 days | 3 to 4 days |
| PorkSteaks, roasts and whole cuts | Up to 7 days | 3 to 4 days |
| Smaller cutsDiced meat, plain strips, thin-sliced cuts | Up to 5 days | 3 to 4 days |
| Stir-friesVacuum-packed prepared stir-fries | Up to 5 days | 3 to 4 days |
| Chicken | 2 to 3 days | 2 to 3 days |
| Mince | 2 to 3 days | 2 to 3 days |
| Loose-packed productsSausages, meatballs, kebabs, crumbed products and burger patties | Not vacuum-packed | 2 to 3 days |
These storage periods are Pryde’s guidance for the products listed. If you will not use something within its fridge time, freeze it before that time is up rather than on the last day.
An unopened vacuum pack keeps longer than one you have opened, and loose-packed items keep the shortest time of all. The rule of thumb: the more a piece has been cut and handled, the more places bacteria have to start, so the sooner it needs using or freezing. A whole roast keeps longest. Dice, strips and mince have far more cut surface, so they spoil fastest. Once you open a vacuum pack, air gets back in and the clock speeds up.
Pork has a shorter fridge window: use it within the week or get it into the freezer.
The three rules that matter most
Fridge at 0 to 4°C
The colder the better. Keep raw meat on the bottom shelf or in the meat drawer, so any juices cannot drip onto other food. The coldest area varies by fridge model.
Freezer at −18°C or below
If you will not use something in time, freeze it as soon as it arrives rather than waiting until the last day. Meat frozen hard and fast keeps its texture best.
Thaw in the fridge
Never on the bench. Slow and cold beats quick and risky.
How long in the freezer?
For the best eating quality · −18°C or below
Meat that was safe when frozen and stays continuously frozen at −18°C or below can be kept for a long time, but texture and flavour slowly fade. These are quality targets, not safety expiry dates. Add the date you froze it so you know how long it has been in there.
| Product | Best used within |
|---|---|
| Beef and lambSteaks, roasts and whole cuts | 12 months |
| PorkSteaks, roasts and whole cuts | 6 months |
| Chicken | 9 months |
| Mince | 3 to 4 months |
| Sausages | 1 to 2 months |
Seasoned and fattier products such as sausages fade fastest, because the fat slowly turns rancid even when frozen.
On delivery day
Every order is cut to order and packed fresh for your delivery, never pre-packaged and left sitting on a shelf. How long your meat keeps then comes down to how you store it.
Unpack your order as soon as it arrives. Move anything chilled straight into the fridge, and anything you will not use in the next few days straight into the freezer. If a pack arrives warmer than fridge-cold, or the packaging is damaged, take a photo and contact us within 24 hours.
Items that are not vacuum-packed
Crumbed products, sausages, meatballs and kebabs are packed loose, so they do not keep as long as sealed cuts. Cook them within 2 to 3 days of the pack date or freeze them.
- Sausages and meatballs: freeze within 2 to 3 days of the pack date.
- Crumbed products: lay them flat between sheets of greaseproof paper before freezing. They freeze as separate pieces, so you can grab one or two at a time instead of chipping at a solid block.
- Kebabs: best eaten fresh, especially the ones with fresh vegetables on them. Freezing works in a pinch, but the veg softens once thawed.
- Burger patties: separate each patty with greaseproof paper before freezing, so you can take out exactly the number you need.
Freezing, done right
- Freeze on arrival. The sooner you freeze, the better the texture when you thaw.
- Stir-fries are vacuum-packed. Keep unopened packs for up to 5 days, or opened packs for 3 to 4 days, counting both from the pack date. Freeze before the relevant fridge time is up. They are best eaten fresh, especially those with vegetables, which soften once thawed.
- Keep an intact vacuum pack sealed. There is no need to rinse raw meat first; rinsing just spreads bacteria around the sink. We have already labelled what is inside.
- Portion first where you can, so you only thaw what you need. If you open a pack to portion it, rewrap the portions in suitable freezer packaging.
- Add the date you froze it. Jot the freeze date next to the label so you know how long it has been in there.
- Keep raw meat below ready-to-eat food in the fridge and freezer, so nothing drips onto anything else.
Can I refreeze thawed meat?
Yes, if it was safely handled before freezing, thawed in the fridge (not on the bench), stayed fridge-cold and goes back within about a day of thawing. Freezing does not make spoiled or mishandled meat safe. You may notice a small drop in texture, so refrozen meat is best used in a slow-cooked dish rather than as a plain steak.
Opening vacuum-packed meat: what to expect
Vacuum-packed meat can sometimes have a temporary odour when first opened. This is known as confinement odour and may dissipate after the meat is removed from its packaging. An initial smell does not automatically mean the meat has spoiled—but not every unusual smell is harmless.
Beef and lamb can also look darker or more purple in a vacuum pack, then brighten when exposed to air. Colour alone cannot tell you whether meat is fresh or spoiled.
Keep it cold and follow the storage guide. If you leave the meat briefly while an initial odour clears, keep it in the fridge—not on the bench. Opening or airing a pack does not extend its storage time.
When not to use it
Do not use meat with a persistent foul smell, a slimy surface, or a pack that has unexpectedly swollen, leaked or lost its seal. If your order arrives warmer than fridge-cold or with damaged packaging, do not assume it is safe: contact us promptly.
Smell and appearance are not a safety test. Meat can contain harmful bacteria without looking or smelling unusual. Correct refrigeration, safe handling and the storage periods in this guide still matter—even when everything looks normal. If in doubt, throw it out. See FSANZ guidance on microorganisms and foodborne illness.
When it is time to cook
Cook these right through to at least 75°C in the centre: all poultry, and anything minced or rolled, which includes mince, sausages, burger patties, meatballs, kebabs and rolled roasts. Use a clean food thermometer to check.
Whole cuts of beef and lamb (steaks, chops, roasts) can be cooked to your liking, with the outside thoroughly cooked.
