Buying good-quality meat is only half the story, knowing how to store it, prepare it, and choose the right cut makes all the difference.
At Waipawa Butchery, we’re asked questions about meat every single day, so we’ve put together answers to some of the most common meat FAQs to help you get the best value, flavour, and results at home.
It depends on how you like your steak and how you’re cooking it.
Popular steak cuts include:
Ribeye – rich, juicy, and full of flavour
Sirloin – leaner but still tender
Scotch fillet – well-marbled and very tender
Rump – great flavour and excellent value
If you’re unsure, your butcher can recommend the best cut for your budget and cooking style.
Slow cooking works best with cuts that have more connective tissue and fat.
Great options include:
Chuck
Brisket
Shin
Blade steak
Lamb shanks
These cuts break down during long, slow cooking, becoming tender and flavourful.
No — mince varies depending on the cut and fat content.
Premium mince has less fat and comes from better cuts
Standard mince has a higher fat content and suits sauces and casseroles
If you’re making burgers, meatballs, or bolognese, ask your butcher which mince suits your recipe best.
As a general guide:
Fresh beef & lamb: 3–5 days
Pork: 2–4 days
Chicken: 1–2 days
Minced meat: 1–2 days
Always keep meat refrigerated at 0–4°C and use it as soon as possible for best quality.
Store meat:
On the bottom shelf of the fridge
In a sealed container or tray
Away from cooked or ready-to-eat foods
This prevents leaks and cross-contamination.
Fresh meat should smell clean and look fresh.
Signs meat may be off include:
A strong sour or unpleasant smell
Slimy texture
Grey or green discolouration
When in doubt, it’s safest not to use it.
Yes — freezing meat is a great way to extend its life if done correctly.
For best results:
Freeze meat as fresh as possible
Wrap it tightly or use freezer bags
Label with the date
Approximate freezer storage times:
Beef & lamb: up to 6–12 months
Pork: up to 6 months
Chicken: up to 6–9 months
Minced meat: 3–4 months
While frozen meat remains safe longer, quality is best when used within these timeframes.
You can refreeze meat if it was thawed safely in the fridge and hasn’t been left out, but quality may suffer. When possible, portion meat before freezing so you only thaw what you need.
Keep meat cold (0–4°C)
Store in airtight packaging
Avoid opening packaging until ready to use
Freeze unused portions promptly
Good storage keeps meat fresher for longer and prevents waste.
If you’re using it within a day or two, original packaging is fine. For longer storage, especially freezing, rewrap tightly to prevent freezer burn.
For steaks and roasts, allowing meat to sit out for 15–30 minutes before cooking helps it cook more evenly. Keep it covered and away from direct heat.
Using a meat thermometer is the most reliable method.
General internal temperatures:
Beef & lamb: 63°C (medium), rest before serving
Pork: 70°C
Chicken: 75°C
Butcher meat is typically:
Fresher
Properly aged
Cut with cooking method in mind
This results in better texture, less moisture loss, and more flavour.
Unlike supermarkets, your local butcher can:
Recommend the right cut for your meal
Portion meat to suit your needs
Offer storage and cooking advice
Help you get better value for your budget
Good meat deserves good care. Choosing quality cuts, storing them properly, and cooking them the right way makes every meal better.
If you ever have questions about meat, pop into Waipawa Butchery — we’re always happy to help you choose, store, and cook meat with confidence.
