What is an acceptable way to store raw meat in a refrigerator?

Raw meat should always be stored on the bottom shelf of the refrigerator to minimize the risk of cross-contamination. Storing it at the bottom prevents any juices from the meat from dripping onto other foods, especially ready-to-eat items, which can lead to foodborne illnesses. This practice is part of safe food handling protocols, ensuring that raw meat, which can contain harmful bacteria, does not contaminate other food items.

Placing raw meat on the top shelf, while convenient, increases the risk of leakage onto other foods below. Using the freezer is an option for longer-term storage, but it does not apply to short-term refrigeration storage. Likewise, keeping raw meat in a drawer can also pose similar risks of cross-contamination, especially if the drawer is not designated specifically for raw meat. Therefore, the bottom shelf is the most acceptable and widely recommended practice for raw meat storage in a refrigerator.