Joe - apologies I thought I had replied to this earlier today - oops What I tend to do is to eat the premium stuff (porterhouse steaks, juicy birds) within the next few days and to freeze the hardy-perennials (mince beef/lamb, rump steak for stews) for use later in the week when I will be using lots of chilis, wine etc and the underlying flavour (if it even is affected) of the meat isn't as important