Poultry, Meat & Seafood

Nutritionally and scientifically, pork is classified as red meat because it contains a higher amount of myoglobin than poultry or fish. However, in culinary contexts, it is often prepared similarly to white meat due to its lighter colour when cooked. You can explore cooking inspiration and cut recommendations in our  pork guide.

Storing fresh meat and seafood properly preserves quality and prevents cross-contamination in your kitchen. Follow these key storage guidelines:

• Keep it cold: place fresh proteins in the fridge immediately after shopping, ensuring your refrigerator is set to 5°C or lower

• Store on the bottom shelf: keep raw items on the lowest shelf in leak-proof packaging or containers so juices don’t drip onto other foods

• Check use-by dates: always follow the dates on the packaging

• Follow specific protein guidance: find more fridge storage information in our dedicated guides for  beef, chicken, lamb, pork, and seafood