Most types of meat don’t last nearly as long as we often hope. Fresh cuts of beef, pork, and lamb can generally be stored safely in the refrigerator for about 3 to 5 days, but ground versions of these meats are far more perishable and should ideally be used within 1 to 2 days. Poultry and seafood are even more delicate, requiring careful handling and consumption within 1 to 2 days to avoid spoilage. Cooked meats extend their usability only slightly, usually giving you about 3 to 4 additional days in the fridge. Dishes that are particularly moist—like stews, casseroles, or meals with heavy sauces—tend to go bad faster than dry or simple preparations.
The key to maximizing meat safety lies in attention to storage details. Your refrigerator should be set at 40°F (4°C) or lower, and meat should always be kept in airtight containers or tightly wrapped to prevent contamination and slow spoilage. Labeling packages with the date of purchase or cooking helps track freshness, and leaving enough space for cold air to circulate around items ensures more even cooling. Even with all precautions, visual and sensory cues remain your best guides: if the color of the meat shifts, if there’s an unusual or sharp odor, or if the texture feels slimy or sticky, it’s time to discard it. While it can be frustrating to throw food away, keeping your health and safety in mind is far more important than risking illness. When in doubt, it’s better to let the meat go than compromise your well-being or peace of mind.