Fridge zones, freezer wrap, and the only safe way to thaw — the temperatures every home cook should know.
Your refrigerator should hold fresh meat at or below 4°C. Store cuts on the lowest shelf in their wrapping, on a tray that catches drips, and cook ground meat within one to two days.
The freezer is your second pantry: wrap portions tightly, press out the air, and label with the date. Most steaks hold beautifully for three months frozen.
Thaw low and slow in the fridge — never on the counter. A patient thaw keeps texture firm and juices where they belong.
