How-To & Diy

How to Choose the Freshest Meat -- and How to Store It

July  9, 2013

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Cara Eisenpress from Blue Apron explains the best ways to know your meat is fresh -- and how to keep it that way.


Shop the Story

At Blue Apron, we’re all about helping busy people get dinner on the table. We send our subscribers boxes every week with exactly what’s needed to make three meals from our original recipes. Yet, since we figure most people aren’t going to cook up all three recipes at once, we’ve thought a ton about how to store the perishables in the box. This works just the same if you shop at the market over the weekend but don’t cook something until the middle of the week.  

In large part, freshness in meat means a lack of oxidation. Truly fresh red meat will appear -- you guessed it! -- bright red. The redness means it has “bloomed,” a result of being exposed to air. However, too long in that same air, and the meat will begin to brown. You want to avoid any meat, but especially pre-ground meat, that has a brownish hue. When you buy any meat, you can ask your butcher to smell it. Don’t feel awkward! The result is an easy assessment: if the meat smells bad, don’t buy it.

The big exception is meat that’s already been vacuum-sealed. In that case, all the air has been zapped out through the packaging process, and the color of fresh meat will be purplish rather than red. If you plan to store meat for a couple days, buying good-quality vacuum-sealed meat is a good option. However, if the package seems a bit, well, bloated, with pockets of air around the meat, chances are it was packaged a while ago. 

Many of our favorite butchers sell vacuum-sealed meat already frozen. Go home with a few pounds of pork or beef, store in the freezer, and watch them come to the rescue when you return from vacation or are otherwise starving and not in a mood to shop. 


When you store meat, keep it away from air if you won’t be using it within a few days. That means keeping it tightly sealed in the package the butcher wrapped up (no peeking). If you’re going to keep the meat longer than that, you can place the wrapped meat in a plastic bag and press out all the air. Zip it partway, then squeeze out all the air through the remaining opening. Finish zipping. Place this bag in a second bag and repeat. Now, refrigerate for up to 4 days or freeze your double-bagged bounty for longer.

An easy test to know if you were successful in your storage methods is that same smell test you performed at the butcher. Sniff the meat; if it smells bad, it is. Toss it and remember our tips next time you go shopping.

Now that your meat is super fresh (even if you really bought it a few days ago), get cooking! 

Do you have any tips for meat storage? Let us know in the comments!

At Blue Apron, we search the markets for the freshest meat, fish and produce, then deliver original recipes and exactly the right ingredients for chefs around the country to make our incredible dinners at home. 


Grab your copy

It's here: Our game-changing guide to everyone's favorite room in the house. Your Do-Anything Kitchen gathers the smartest ideas and savviest tricks—from our community, test kitchen, and cooks we love—to help transform your space into its best self.

Grab your copy

See what other Food52 readers are saying.

  • Jade Brunet
    Jade Brunet
  • John D. Woodworth
    John D. Woodworth
  • iamadesertcreature
  • thirschfeld
  • darksideofthespoon
Blue Apron makes cooking fun and easy. We create original recipes each week and send out exactly the ingredients that subscribers need to make delicious meals at home.


Jade B. December 27, 2016
Thank you for informing me about how to choose the freshest meat. I did not know that freshness in meat means a lack of oxidation. It is good to recall that red meat has been more exposed to air. Something to think about would be to buy meet from a provider who has packaged it correctly.
John D. October 28, 2016
For the inner seaI, I use produce bags. Suck out the air with juice box straw and tie the end. It's cost efficient and they seal better than zip lock bags.
iamadesertcreature July 12, 2013
If you are worried about air in your ziploc but don't want to spring for a vacuum, try immersing the bag in water with the top slightly open. The water will squeeze out more air than you could do with just your hands.
thirschfeld July 9, 2013
I never store meat in plastic once it comes out of the cryovac unless I am going to freeze it and then there is no point in taking it out of the cryovac. If you wrap it in plastic it turns brown and holds in moisture which causes bacterial growth. Let the air circulate around it by putting it on a cooling rack set over a sheet tray.
This is part of the reason I like to grind my own beef. I hate opening a bright red package and finding the insides are brown.
Sekkyo July 9, 2013 is the cheapest, best for your dollar vacuum and sous vide bag solution around. So glad I went with this instead of investing in any system.
AntoniaJames July 9, 2013
Thank you so much for this link, Sekkyo! It would be an engineer, wouldn't it, to share such a good solution? I am definitely going to check this out . . . I am increasingly disheartened by the environmental impact of the pervasive and thoughtless single-use practices involving plastic storage products. This solution seems perfect for storing in the freezer (and fridge) the paper-wrapped products I get from the butcher shop. ;o)
Brick July 10, 2013
Good info Sekkyo. Thanks!