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Storing Food in the Refrigerator

Fresh uncooked meat, fish, poultry

Storage recommendations are for 37 degrees Fahrenheit

Chops

  • 2 to 3 days

Clams, oysters, scallops, shrimp

  • Store in coldest part of refrigerator
  • Shucked
    1 day

Clams, crab, lobster

  • Store in coldest part of refrigerator
  • In shell
    2 days

Fish and shellfish, fresh cleaned, including steaks and fillets

  • 1 day

Ground meat

  • 1 to 2 days

Poultry, ready-to-cook chicken, duck or turkey

  • 2 days

Roasts

  • 2 to 4 days

Seafood

  • Store in coldest part of refrigerator
  • Cook live shellfish immediately and use cooked meat within two days

Steaks

  • 2 to 3 days

Stew meat

  • 1 to 2 days

Variety meats (liver, heart, etc.)

  • 1 day

Meat, poultry or fish
When brought in plastic wrapping from self-service counters, store in these packages. Meat packages in self-service counters have been handled by many shoppers. Opening these before storage risks contamination.

MP558, reviewed September 2002

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