where in the refrigerator should you store raw meat?

Raw meat should be stored on the bottom shelf of the refrigerator, in a sealed or leak-proof container, so any juices cannot drip onto other foods and cause cross-contamination.

Best spot in the fridge

• Place raw meat on the bottom shelf, not in the door or higher shelves. This is usually one of the coldest, most stable temperature zones and keeps any leaks away from ready-to-eat foods above.

• Keep it in its original packaging or in a tray, sealed box, or bag to contain juices and prevent them from touching other items.

Why the bottom shelf matters

• Storing meat above other foods means any drip can contaminate leftovers, produce, or ready-to-eat items, which is a major food poisoning risk.

• Food safety guidance consistently recommends raw meat on the lowest shelf to prevent cross-contamination while still getting optimal cooling.

Quick extra tips

• Use a rimmed tray or container under packs of meat to catch any unexpected leaks.

• Keep raw meat separate from fruits, vegetables, and cooked foods, even on the same shelf if space is tight.

• For short-term storage, keep the fridge at or below 4 °C / 40 °F; use or cook poultry and ground meat within 1–2 days, and most whole cuts of beef or pork within about 3–5 days.

Bottom line: in a home refrigerator, “raw meat lives on the bottom shelf in its own leak-proof zone.” This simple habit does most of the heavy lifting for everyday food safety.

TL;DR: Store raw meat on the bottom shelf, in a sealed container or tray, away from ready-to-eat foods, to avoid drips and cross-contamination.

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