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How to store, freeze and defrost meat

Fridge and freezer temperatures, defrosting, leftovers and rice, based on Food Standards Scotland advice.

Checked October 2026

Fresh meat stays good for longer when you get it home and into the fridge quickly. This guide follows the advice from Food Standards Scotland.

The numbers to remember

0 to 5°CFridge
−18°CFreezer
2 daysLeftovers in the fridge
24 hoursCooked rice in the fridge

The dial inside most fridges isn't in degrees. A cheap fridge thermometer tells you the real temperature.

In the fridge

  • Keep raw meat covered or in a sealed container on the bottom shelf, so it can't drip onto other food.
  • Keep raw meat away from cooked food and anything you eat without cooking, like salad and fruit.
  • Marinate in the fridge, never on the worktop.

Freezing

  • Freeze meat in the portions you'll cook, flattened in freezer bags so it freezes and thaws faster.
  • Write what it is and the date on the bag.
  • Food stays safe in the freezer, but the texture and flavour slowly fade. For the best result, use it within a few months.

Defrosting

  • Defrost in the fridge, ideally overnight. A big joint or a whole chicken can take a day or more.
  • Put it on a plate or in a container on the bottom shelf to catch the drips.
  • Cook it within 1 to 2 days of defrosting.
  • Once you've cooked defrosted meat, you can freeze the cooked dish again. Reheat it only once after that.

Handling raw meat

  • Don't wash raw chicken. Washing doesn't remove the bacteria, it splashes them around the sink and worktop. Cooking kills them.
  • Wash your hands, boards and knives after touching raw meat.
  • Use a separate board for raw meat if you can.

Cooking it right

  • Chicken, mince, kebabs, burgers and sausages must be cooked all the way through: steaming hot in the middle, with no pink meat and clear juices.
  • Whole cuts of lamb and beef, like chops, steaks and joints, can be served pink in the middle as long as the outside is properly cooked.
  • A meat thermometer takes out the guesswork. Push it into the thickest part: chicken, mince and kebabs should reach at least 75°C.

Leftovers

  • Let cooked food cool, then get it into the fridge. Don't leave it out for more than 1 to 2 hours.
  • Eat leftovers within 2 days.
  • Cooked rice is different. Cool it within an hour, keep it in the fridge, eat it within 24 hours and reheat it only once.
  • Reheat until steaming hot all the way through.

Sources: Food Standards Scotland, chilling food; Food Standards Scotland, rice; safefood, checking meat is cooked.

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