Welcome to the Forum @Diane_Fisher
I agree with the other people who have posted in that I can’t remember having a meat section for a VERY long time, and probably as @SueW suggested in one of those old rounded fridges. I suspect that is because the meat keeper was in the coldest part of the fridge. Nowdays, the temperatures should be more even throughout the fridge. This is not always the case if you read the Choice reviews on fridges though!
The Australian Institute of Food Safety has the following to say on refrigerating and freezing food :
"To reduce the risk of bacterial contamination, many foods must be stored in the refrigerator and thus kept below 5 degrees Celsius. These foods are often classified as ‘high-risk foods’ and include – meat, poultry, dairy, seafood, eggs, smallgoods and cooked rice and pasta. This also refers to ready-to-eat foods that have high-risk foods as ingredients and include – casseroles, quiche, pasta salad, pizza, sandwiches and many cakes.
By keeping these high-risk foods under 5 degrees Celsius it stops them from entering the ‘danger-zone’ – temperatures between 5 degrees Celsius and 60 degrees Celsius. The danger-zone is the temperature zone which provides bacteria with the perfect environment to rapidly grow and multiply to numbers that cause food poisoning.
By freezing food its longevity is increased because the water content of the food freezes – this prevents bacteria from multiplying and food spoiling. Food should be kept frozen at -18 degrees Celsius; when thawing, it should be stored in a refrigerator that reaches no more than 5 degrees Celsius until it is ready to be prepared."
So as long as your fridge is set to under 5 degrees C and your freezer is under -18 C, you can store the meat anywhere in those two areas as appropriate.