Meat storage:

• All meats should be refrigerated as soon as possible and removed from any plastic packaging. Please cover in either foil or greaseproof paper.
• Beef, pork, lamb and game may be kept for up to 4 days in a domestic fridge.
• Chicken should not be kept for longer than two days in a domestic fridge.
• Once cooked all meats will keep for a further 4 days in foil, refrigerated.

Freezing:

• All meats are best frozen when at their freshest and should be double wrapped or in an airtight container.
• Beef, lamb, pork and game can be kept for 6 months comfortably.
• Chicken can be kept for 3 months.

Defrosting:

• Frozen meat should be defrosted slowly, ideally in a fridge over a period of 24 hours.