As Eid-ul-Azha celebrations bring an abundance of meat into homes, experts urge families to follow safe handling and storage practices to preserve the meat’s quality, prevent waste, and avoid foodborne illnesses.
This Eid, don’t let your qurbani meat spoil due to poor storage. Here’s a practical guide to keep it fresh and flavourful for weeks—or even months.
Handle with hygiene
Wash hands, knives, and cutting boards thoroughly before and after handling raw meat. Use separate utensils for raw and cooked items to avoid cross-contamination.
Temperature is key
Keep your refrigerator below 4°C for short-term storage. For longer periods, freeze meat at -18°C to block bacterial growth and retain freshness.
Smart packaging
Use airtight packaging—such as zip-lock bags, aluminium foil, or freezer-safe containers—to prevent freezer burn and odor contamination.
Portion wisely
Divide meat into small, meal-sized portions before freezing. This saves time during thawing and ensures only the required amount is defrosted.
Defrost safely
Thaw meat in the fridge overnight. In emergencies, use the cold water method, changing the water every 30 minutes. Avoid defrosting at room temperature.
Marinate with care
Marinate meat with acidic ingredients like vinegar or lemon juice for added flavour and bacteria prevention. Always discard used marinades and dry the meat before cooking.
Freeze cooked meat properly
Cool down cooked meat before freezing. When reheating, ensure it reaches at least 74°C to destroy any bacteria.
Know storage durations
- Refrigerated meat: 3–5 days
- Frozen large portions: 3–6 months
- Frozen small portions: 3–4 months
- Refrigerated small portions: 1–2 days
Use your senses
If the meat smells odd, has a strange texture, or looks discoloured, discard it—even if it’s within the storage timeline.
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