where should raw meat be stored in a refrigerator

Raw meat should be stored on the bottom shelf of the refrigerator, in a covered or sealed container or tray, to prevent juices from dripping onto other foods and causing cross-contamination.

Best spot in the fridge

• Place raw meat on the bottom shelf, never above ready-to-eat foods like salads, fruits, or leftovers.

• Use a plate, tray, or container with a lip so any juices are contained and don’t run onto other items.

• Keep it toward the back of the fridge, where the temperature is more stable and cold.

How to store it safely

• Keep raw meat in sealed packaging: original pack plus a bag or box, or rewrapped tightly if opened.

• Separate it from cooked foods and anything that will be eaten raw (like salad ingredients) to avoid cross-contamination.

• Store it in the fridge at or below about 4°C / 40°F; for longer-term storage, freeze at about −18°C / 0°F.

How long it can stay there

• Ground meat and poultry: usually 1–2 days in the fridge before cooking or freezing.

• Fresh beef and pork cuts: about 3–5 days refrigerated if kept properly cold and wrapped.

Quick story-style reminder

Imagine your fridge as a little apartment building:

• Bottom floor: the “messy” residents — raw meat in sealed containers so any leaks stay on their own floor.

• Middle floors: leftovers and cooked food.

• Top floors: snacks, ready-to-eat items, and produce that you won’t cook.

Keeping raw meat downstairs protects everyone else in the building. TL;DR: Store raw meat on the bottom shelf, well-wrapped and in a container, away from ready-to-eat foods, and use or freeze it within a few days depending on the type of meat.

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