How Long Can You Keep Meat in the Freezer?

Frozen meat stored at or below zero degrees Fahrenheit is technically safe to eat as freezing inactivates microorganisms and slows enzyme activity. Over time however, certain proteins can develop freezer burn and turn into leathery texture, leading to dry and leathery textures in some portions of meat.

To avoid freezer burn, rewrap your frozen proteins in heavy-duty packaging such as foil, plastic wrap, or freezer paper and consider investing in one of the top vacuum sealers available. Following these guidelines will ensure your meat stays fresh for at least a year!


Meat is an integral part of many diets. Unfortunately, however, much of it ends up going uneaten and waste is an increasing problem – some estimates put over 20% of meat produced being lost to spoilage! To minimize wastefulness it’s essential that consumers understand how long frozen meat lasts so that wise purchasing and storage decisions can be made.

Ideal frozen meat should be frozen when still fresh and within days of its “use by” date so it can thaw and be prepared before spoilage sets in. When placing frozen items into the freezer bag or container it would also help you track when and how soon you plan on eating it, saving any from spoilage that may have gone bad by the time it reaches you! This way no wasteful surprises arise with food items which may have gone off by the time it was needed for consumption!

How long beef, veal or lamb will retain its quality in the freezer depends on its form and packaging. Roasts have been known to last up to one year in there while steaks and chops should only be stored there for six months at most. Fatty fish such as salmon and mackerel may remain safe to consume up to three months while lean varieties such as cod and tuna should only be frozen two or three months at most.

Before placing ground meats into the freezer, it is a good idea to double-wrap them to preserve flavor and prevent freezer burn. This will also extend their shelf life and facilitate quicker defrosting when needed. When freezing whole cuts of meat it’s also wise to seal them into an airtight plastic freezer bag so as to prevent contamination as well as water pooling at the bottom of their package as it freezes.

Note that food quality will quickly degrade if it is repeatedly moved between freezer and fridge for thawing and refreeze, leading to bacterial growth as well as changes in taste and texture. To minimize this possibility, only freeze food that you intend on using immediately.


As with beef, pork can last up to one year in the freezer; however, keep in mind that frozen meat will experience gradual degradation over time.

When freezing leftovers, make sure that they’re safely sealed in an airtight container or bag to reduce freezer burn and keep your leftovers tasting great for longer. Doing this also decreases risk of freezer odors or unpleasant flavors developing within them.

Pork can be frozen unthawed and then reheated later without risk of contamination, though extra precaution must be taken in this process. Refrigeration is the safest way to thaw meat; microwave or hot water thawing methods also work, provided it’s cooked immediately after defrosting. Always use a thermometer as texture or color alone may give false signals as to its doneness.

Once thawed, pork should be consumed within four days for maximum safety and quality. Product dating isn’t required by federal regulations; however some stores or processors may voluntarily set “sell-by” or “use-by” dates on their products for your convenience. When possible, select one packaged prior to this date to ensure maximum quality and safety.

Shopping perishable items last can help ensure they arrive home in time, especially if there’s an unexpected delay between leaving the store and reaching home. Bring an insulated cooler or container to ensure cold food remains safely stored until they can be placed into your refrigerator. When storing meat in your fridge, take precaution not to touch other food or condiments before placing it back into its original storage space; additionally, wash any cutting boards, utensils or counters that have come in contact with raw meat with hot soapy water before using them again when used for future cooking purposes.

Pork freezer guidelines are similar to those for beef: chops can be kept in the refrigerator three to five days and roasts up to two weeks; processed dishes such as ham, hot dogs and luncheon meat should only be frozen for one or two months, with any indications of spoilage such as strong odor or slimy appearance requiring immediate discarding.


Though fresh meat technically lasts indefinitely when frozen, its quality eventually starts to deteriorate over time. Furthermore, frozen foods take much longer to cook compared to fresh ones which can make meal prep time an inconvenience when you need something quick and delicious! It is therefore vital that proper freezer storage techniques and safety procedures be observed to extend its shelf life and extend its life expectancy.

The length of time a cut of meat lasts in your freezer is dependent upon its type and preparation. Lean cuts such as chicken, turkey and pork typically keep for two months while beef, veal and lamb may last three to four months. Ground meats including sausage and hot dogs have an indefinite shelf life in your freezer.

Poultry is more vulnerable than other meats to freezing due to its water content; thus it doesn’t freeze as evenly and may lose texture or flavor with age. You can still freeze poultry pieces like breasts, wings and thighs before using within nine months while giblets should be consumed within three to four months for best results.

Most cooked meats will last in the freezer for two months after being prepared; this depends on their specific preparation method; for instance, fried chicken may remain for up to three months while dishes covered with gravy or broth have an approximate six month shelf life in the freezer.

Always remove all store wrappings and invest in quality freezer bags to protect your meat from freezing crystals, which dehydrate and alter its flavor. Placing ice packs directly on packages in the freezer helps them freeze more quickly while preserving juices better. Furthermore, label and date any meat you freeze so as to remember when it was frozen; doing this can prevent confusion down the line. For quicker freezing speeds try setting your freezer to “fast freeze mode”. This lowers temperatures faster allowing meat to freeze quicker!


Freezing meat at temperatures of 0degF can help extend its shelf life significantly, inactivating microbes that could lead to spoilage and slowing enzyme activity which breaks down food. You’ll want to follow these general guidelines to determine how long to store raw or cooked cuts of beef, pork, poultry or fish before it begins deteriorating in quality.

Meats typically last one to two months in the freezer before their quality begins to diminish; this timing depends on what kind of meat and for how long. Processed meats such as bacon and sausage, cured or smoked beef hot dogs, lunch meats and processed cheese tend to taste their best after being frozen for one or two months; ground and stew meats should ideally remain frozen for three to four months.

FDA guidelines indicate that whole chickens and turkeys, along with poultry parts like wings, breasts, thighs and giblets, can be kept frozen for up to one year without experiencing much quality loss. When freezing cooked poultry such as wings or roasts however, the FDA suggests only freezing it for no more than six months to preserve flavor and texture.

When it comes to defrosting frozen meat, the FDA suggests using cold water. But if you want faster results, other methods such as microwave or refrigeration may work as well. Just be sure that every 30 minutes the water in your container changes over, and that only meat that will be eaten quickly is being defrosted.

To keep meat fresh for as long as possible, store it in its original packaging whenever possible and cover it with plastic wrap or freezer paper. When freezing bags of meat in the freezer, ensure it has thicker walls than typical grocery bags and seal it tightly before placing in your freezer. Also write the date on each package prior to freezing so you know how long it has been there; and store flat to avoid developing ice crystals that damage texture and speed spoilage.

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