Shelf life and quality

Raw meat spoils easily. If not stored correctly, it is an ideal breeding ground for germs and bacteria which can cause illness. Storing it correctly is therefore very important.

The ideal fridge temperature

Raw meat should be stored at temperatures of under +7 degrees, ideally below +4 degrees. The cold chain must not be interrupted as this is what prevents bacteria and germs multiplying too quickly. LAFINA packs the high-quality meat as soon as it has been slaughtered and guarantees a continuous cold chain of between -1 and +2 degrees. You can look forward to the best possible quality from Germany.

Shelf life and storage in home refrigerators

The optimum temperature for storing raw meat is between +2 and +4 degrees. The shelf above the vegetable cooler is often the coolest place in the fridge. Raw meat spoils easily and should not be eaten after the best before date. The shelf life of LAFINA products is indicated on the packaging. If you have any questions, don’t hesitate to give us a call.

Shelf life and storage in home freezers

If stored correctly, beef can be kept for up to 10 months at -18 degrees. Its shelf life is dependent on the fat content of the meat. The rule of thumb is: the more fat in the meat, the longer it can remain frozen. But be careful: germs and bacteria are not killed by freezing; they merely become dormant. Once the meat is defrosted, they become active again.

Frozen meat should be defrosted slowly in the fridge (never in warm water) in order to preserve as much of the meat juice as possible. Ideally, place the meat in a covered bowl and empty the meat juices out regularly. Make sure that the meat does not come into contact with other food.

Characteristics of fresh meat

Fresh beef has a light to dark red colour and a neutral and mild, possibly slightly acidic smell. The surface of the meat should be matt and free of bruising. Do the finger test: if you press the meat, it shouldn’t yield too easily. High-quality meat loses hardly any water. This is why you should not be able to see any juice from the meat in the packaging.

Marbling refers to the network of fine veins of fat that criss-cross the muscle fibres. The better and more even the marbling, the better the taste. Marbled meat requires less fat for frying as it will fry in its own fat.
The marbling also changes according to the age of the animal: from white to yellow or dark yellow.

Characteristics of spoiled meat

If the meat looks grey, has a sweet or unpleasant smell or if the surface of the meat is greasy and sticky, the meat is spoiled and should not be eaten.