Storage Tips

  • When shopping, try to pick up perishable items (such as pork) last
  • If there's likely to be an extended delay between the shops and returning home, take along an insulated container to keep the meat cold
  • Ensure that you place your pork in the fridge or freezer as soon as possible upon returning home
  • If the pork is loose wrapped, place on a plate covered with plastic food wrap or in a sealed container lined with a layer of paper towel
  • Store pork in the coolest part of the fridge.

Storage Life

  • Some pork will be sold with a 'use by' or 'best before' date.  Follow these dates where provided
  • Fresh pork should smell fresh and have a sweet aroma - not overly 'meaty'
  • Fresh pork will be pink or pale in colour and feel firm - not slimy or greying in colour.

The following chart is a guide only for shelf life.

Recommended storage temperatures and shelf life

Cut

Temperature °C

Shelf life in the home

Small cuts e.g. rump steak

0-3

3 days

Large cuts e.g. pork leg

0-3

3-5 days

Cured meats

0-3

2-3 weeks

Freezing

  • Always use a freezer bag or airtight container prior to freezing, removing as much air as possible
  • If storing steak, chops or multiple large items, place food safe plastic between layers or wrap individually in separate bags.  This makes defrosting easier and will prevent freezer burn
  • Pork can be kept for up to 6 months depending on how it's wrapped and stored
  • Frozen pork should be thawed before use
  • Whenever possible, slow-thaw pork in the fridge for 24-48 hours prior to cooking
  • Never thaw meat in the sun or warm water.  If urgent thawing is required, microwave defrosting is the safest method.