where in the refrigerator should raw meat be stored

Raw meat should be stored on the bottom shelf of the refrigerator, ideally toward the back where it stays coldest and cannot drip onto other foods. Keeping it there in a sealed or leak‑proof container helps prevent cross‑contamination and maintains safe temperatures.

Best spot in the fridge

• Bottom shelf, not the door, because this area is coldest and most stable in temperature.

• Toward the back of that shelf, away from the edge, to reduce temperature fluctuations when the door opens.

• Never above ready‑to‑eat foods like salads, leftovers, or fruit, so any juices cannot contaminate them.

How to contain raw meat safely

• Use a sealed container, tray, or plate with a lip to catch any juices and avoid leaks onto shelves or drawers.

• Keep different raw meats (poultry, ground meat, seafood) separated if possible, each in its own wrapping or container.

• If your fridge has meat or deli drawers low in the unit, you can store raw meat there as long as it is well‑contained and not above ready‑to‑eat drawers.

Extra safety tips

• Keep fridge temperature at or below 40°F (about 4°C) for safe storage.

• Use raw poultry and ground meat within 1–2 days and whole cuts of beef or pork within about 3–5 days, or freeze them for longer storage.

• Clean shelves and drawers regularly with hot, soapy water, especially where raw meat is stored, to reduce bacterial contamination risks.

Information gathered from public forums or data available on the internet and portrayed here.