Keep in the refrigerator:
Meat should be brought home immediately after purchase to avoid giving microorganisms time to multiply. At home, place the beef directly in the refrigerator at a temperature of 4°C or lower, without contact with other foods. You can safely cook it within 3-5 days. The time a piece of fresh meat can be preserved in the refrigerator should not exceed 7 days.
Keep in the freezer:
If you don’t plan to cook it within this time, you should put it in the freezer at -18C. At this temperature the meat can be kept for up to 3 months. It’s a good idea if you plan to freeze it from the start to ask your butcher to vacuum pack it for you, otherwise wrap it in an airtight plastic wrap or freezer bag. This way you will protect it from air reaching the surface of the food and altering the taste and texture.
Defrosting:
The safest way to defrost it is to place it in the fridge 24 hours before cooking, where the beef thaws slowly and the temperature never rises above the point where bacterial growth is encouraged. Once thawed, you can keep it in the fridge for an additional 2 days before cooking.
It is best to buy the meat last and place it in an isothermal bag to keep it cold from the point of purchase to the house. The same applies to frozen meat.
