Where should I store raw meat in the refrigerator to keep drips away from other food?

The main step is to place raw meat, poultry, or seafood in a container that will catch any juices. USDA FSIS says any location in the refrigerator is suitable if the temperature is safe throughout, and recommends keeping the refrigerator at 40°F or below. Its guidance does not set a universal bottom-shelf rule. [S1]

A lower shelf can be a practical choice if it helps you keep the container apart from other food. But shelf position alone does not catch a leak: the container is what helps prevent juices from dripping onto other items. Choose a stable spot where the container can sit without being tipped.

Here is one practical example, not a required shelf order:

1. Upper shelf: covered ready-to-eat foods, such as leftovers.
2. Middle shelf: other covered foods and ingredients.
3. Lower shelf: raw meat in a container that can catch its juices.
4. Drawers: produce or other items, arranged according to how you use your refrigerator.

This layout gives the raw-meat container a clear place and helps keep its juices from reaching other food. The lower shelf is a convenient example, not an official requirement. If another shelf works better, you can use it as long as the meat is contained and the refrigerator is at or below 40°F. [S1] The guidance supports containing juices and maintaining the temperature; it does not prescribe a shelf-by-shelf arrangement.

The guidance calls for a container to prevent juices from dripping onto other food; it does not require a container labeled specifically for meat. A practical option is a dish or tray large enough to hold the package and catch juices. For example, you could put a wrapped package on a rimmed plate, provided the plate is large enough to contain any liquid that might escape. [S1]

If the package does not fit securely on the plate, choose a larger container. Set it on a stable shelf where it is easy to see and retrieve. The goal is a setup that catches drips rather than relying only on where the package sits.

When putting the package away, set it in a container that can catch its juices, then check that the container sits steadily and is not directly above other food. Check that the refrigerator is at or below 40°F; USDA FSIS also says the temperature should be safe throughout the refrigerator. [S1]

That gives you two checks: the juices are contained, and the refrigerator meets the stated temperature guidance. This placement guide is about preventing drips and refrigerator temperature; it does not address how long a particular meat can be stored.