When storing raw meats above nothing but each other (no ready-to-eat food nearby), the ordering principle by minimum cooking temperature still means whole fish and whole beef cuts go:

Explanation

Whole fish and whole cuts of beef and pork have a minimum cooking temperature of 145°F, lower than ground meat (155°F) and poultry (165°F), so they are stored above ground beef and poultry. The shelf order runs by cook temperature, not by how safe an item is once cooked: poultry's 165°F requirement is exactly why raw poultry belongs on the bottom shelf, and ground beef's 155°F puts it below whole cuts, not above them. The order still matters among raw meats even with no ready-to-eat food nearby, because juices from a food that needs a higher cook temperature must never drip onto one that will be cooked less. A later cook does not license the drip: the item underneath is taken only to its own lower minimum, which is below what the contamination dripped onto it would require.