Buying | Add meat to your cart at the very end and refrigerate or freeze within 30 minutes of buying.
Freezing | Freeze beef for up to two weeks in its original packaging. To freeze longer, wrap in resistant aluminum foil or a freezer bag, removing as much air as possible.
Thawing and marinating | Always thaw and marinate meat in the fridge and not on the counter.
Hygiene | Wash your hands for at least 20 seconds with warm, soapy water to prevent the spread of bacteria after having touched raw meat. Also wash anything that comes into contact with the raw meat with warm, soapy water, including cutting boards, counters and utensils.
Cross contamination | Make sure raw meat does not come into contact with food that is ready to be eaten.