Cooked mince — beef, pork, lamb or turkey — keeps for up to 2 days in the fridge. Cool it quickly within 1–2 hours, store it in an airtight container, and reheat it once until piping hot (75°C) throughout.
Cooked mince is a staple of bolognese, chilli, cottage pie and more, so it’s worth knowing how long it’s safe to keep. The answer is up to 2 days in the fridge — a little shorter than some leftovers, because mince has a lot of surface area where bacteria can get going.
Storing it safely
Cool it quickly after cooking, get it into an airtight container in a cold fridge, and don’t let it sit out on the side. When you reheat it — for a second-day chilli or pasta sauce — heat it once, until it’s steaming hot right through. If you won’t use it within two days, freeze it instead.
How to store it
- Cool the cooked mince quickly, within 1–2 hours of cooking.
- Store it in an airtight container in the fridge, below 5°C.
- Keep it away from raw meat to avoid cross-contamination.
How long it keeps
Up to 2 days in the fridge; freeze it if you want to keep it longer.
Signs it has gone off
- A sour or off smell
- A slimy or sticky texture
- A grey-green tinge or off taste
Food safety: Mince has more surface area than a whole cut, so bacteria spread easily — cool and chill it promptly. Reheat only once, until steaming hot (75°C) all the way through. Don't leave cooked mince standing at room temperature.