Safe Food Storage Return to Meat Menu Page What's On This Page? Q & A on Freezing Frozen Food Storage Chart Refrigerator Storage Chart Q & A on Freezing What is the best material for wrapping meat for the freezer? Choose a moisture-proof wrap so that air will be sealed out and moisture locked in. Good choices are heavyweight plastic wrap and freezer storage bags, aluminum foil, and freezer paper coated with plastic. Wax paper would not keep the moisture in. What is "freezer burn?" Freezer burn is the drying out of the surface tissues of food during freezer storage. Freezer burn deteriorates the quality of the food, leaving the dehydrated area tough and tasteless when cooked. Freezer burn is caused by improper wrapping or punctures in the package that allow air to enter. Is freezer burn dangerous? No. Freezer burn may appear as grayish-brown leathery spots on frozen food. Although undesirable, freezer burn does not make the food unsafe, merely dry in spots. Cut it away either before or after cooking the food. Can tenderized meats be frozen? Yes, the enzyme is not affected by freezing. The tenderizing action is brought about during warming and cooking. How should cooked meat and poultry be frozen? After cooking, quickly remove any bones, leaving meat in large pieces. Wrap tightly (pressing out as much air as possible), seal and freeze quickly at 0°F or below. How much meat can be frozen at one time? The amount of meat to be frozen at one time should not exceed two pounds per cubic foot of freezer space. For example, 22 pounds of meat could be frozen at one time in an 11 cubic foot freezer. More than this amount raises the freezer temperature and slows the freezing process. Are there any meats which should not be frozen? In general, meats in cans should not be frozen. Can seams may break on items containing liquid. Furthermore, it is impractical to take up valuable freezer space with these convenience items that are either shelf-stable or recommended for refrigerator storage. The consistency of gravies, sauces and some combination foods such as spaghetti may break down when frozen. Can frozen meat be cooked without thawing? Frozen meat may be cooked satisfactorily without thawing; however, cooking time will be increased. Place meat farther from heat and broil 1-1/2 to 2 times the required time for unfrozen steaks and chops; roast 1-1/3 to 1-1/2 times that required for unfrozen roasts. How should frozen meat be defrosted? There are three safe methods: in the refrigerator, in cold water and in the microwave oven following manufacturer's directions. Should you defrost store-wrapped meat in the microwave? No. The shrink wrap used in supermarkets may contain PVC (polyvinyl chloride) and chemicals can migrate from it when heated. Remove the store wrapping as well as the foam tray before micro-defrosting meat and poultry. If meat is kept in the home freezer for a long time, for example a year or two, is it safe and good to eat? Yes, the meat is safe to eat no matter how long it has been in the freezer if it has remained frozen throughout the storage time. However, the eating quality may have deteriorated due to dehydration and flavor change in the fat. If it was of good quality and wrapped properly and held at very consistent freezer temperature, it will maintain its flavor better. Does freezing affect the level of nutrients contained in foods? Fortunately, the freezing process itself does not reduce nutrients, and, for meat and poultry products, there is little change in protein value during freezing. Refrigerator Storage Chart Refrigeration: Keep meat below 40 °F during storage. Store uncooked meat items together, separate from cooked foods. Refrigerate or freeze fresh meat IMMEDIATELY after bringing it home. NEVER leave meat in a hot car or sitting out at room temperature. Packaged whole cuts of fresh meat may be refrigerated in their original wrappings in the coldest part of the refrigerator for three to five days after purchase, while ground meat can be stored in the refrigerator for one to two days. Keep meat refrigerated until you are ready to cook it. When transporting cooked meat to another dining site, place it in an insulated container or ice chest until ready to eat. Cooked whole cuts of meat are best when refrigerated no longer than two to three days. Cooked ground meat is best when refrigerated no longer than one to two days. Frozen Food Storage Chart Freezing: Freeze whole cuts of fresh meat if you do not plan to cook it within three to five days after purchase. Freeze ground meat if you do not plan to cook it within one to two days after purchase. Wrap meat parts separately in aluminum foil or freezer paper before freezing, and label for ease in selecting just the right number of parts to thaw for a single meal. Be sure to press the air out of the package before freezing. You may also freeze meat in its original wrapping. Dropping the original package into a freezer bag will further reduce the possibility of freezer burn. Cooked parts may be frozen in the same way as fresh, unless made with a sauce or gravy. Pack meats in a sauce or gravy in a rigid container with a tight-fitting lid. FOOD FREEZER Fresh Meats Refrigerator: 35-40º F. - Days Chops 3-5 Roasts 3-5 Steaks 3-5 Stew Meats 1-2 Ground Meats 1-2 Variety Meats 1-2 Sausage 1-2 Cured Processed Meats (opened packages) Refrigerator: 35-40º F. - Days Bacon 7 Hot Dogs 7 Ham Refrigerator: 35-40º F. - Days Whole 7 Half 3-5 Slices 3-4 Canned, Unopened 6-9 months Luncheon Meats Refrigerator: 35-40º F. - Days 3-5 Corned Beef Refrigerator: 35-40º F. - Days Drained and Wrapped 7 In Unopened, Heavy Plastic 45 Sausage Refrigerator: 35-40º F. - Days Raw Pork, Beef, Turkey 1-2 Smoked (Links, Patties) 7 Dry & Semi-Dry 2-3 weeks Cooked Meats Refrigerator: 35-40º F. - Days Cooked Meat, and Meat Dishes 3-4 Gravy & Meat Broth 1-2 Commercially Frozen Meats Refrigerator: 35-40º F. - Days Ground Meat 3 Thin Steaks 3 Meat Dinners 3 Meat Pies 3 Meats, Fresh Chicken or turkey, pieces 9-12 months Chicken or turkey, whole 1 year Ducks, geese, game birds 6 months Ground meat or stew, giblets 3-4 months Lamb, roast or chops 6-9 months Pork, roasts or chops 4-6 months Sausage 1-2 months Variety meats: heart, liver, etc. 3-4 months Beef roasts 9 to 12 months Beef steaks 6 to 9 months Ground beef, veal, lamb 3 to 4 months Ground pork 1 to 3 months Ground poultry 3 to 4 months Pork and veal roasts, chops 4 to 6 months Lamb roasts, chops 6 to 9 months Poultry, whole 1 year Poultry parts 6 to 9 months Variety meats (giblets, tongue, kidneys, liver, heart, etc.) 3 to 4 months Meats, Cooked Smoked breakfast sausage 1-2 months Ham, hotdogs, luncheon meats 1-2 months Cooked, leftover meat, gravy 2-3 months Cooked, leftover poultry 4-6 months Leftover chicken nuggets 1-3 months Cured or Processed Meats Bacon 1 month Corned beef 1 to 2 months Ham 2 months Hot dogs, lunch meat 1 to 2 months Sausage 1 to 2 months Seafood,  Fresh Fresh lean fish:  cod, flounder, trout, haddock, halibut, pollack, perch 4-6 months Fresh fatty fish: Mullet, salmon, swordfish, mackerel, bluefish, tuna smelt 2-3 months Shellfish 3 months Cooked Fish Fish sticks, commercial 18 months Breaded shrimp, commercial 1 year Breaded scallops, commercial 16 months Cooked pieces 3 months *Not recommended due to safety issues.  Cooked Meats and Combinations Casseroles 4 months Home-cooked plain meat & poultry 2 to 3 months Meat in broth or gravy 2 to 3 months Poultry in broth or gravy 6 months Fried chicken 4 months Stews 3 to 4 months Chicken nuggets or patties 1 to 3 months Meat pies 2 to 3 months Prepared dinners 2 to 3 months TV dinners 2 to 6 months