Article On How Long Meats Last In Freezer

Ruthanne

Caregiver
Location
Midwest
Link to how long meats last in freezer--click here.

How should I be storing meat in the freezer?​

Before you go stock up on all types of meat, it's important to first know how to safely and properly store meat in your freezer. First, you should make sure that you're freezing the meat — and all other frozen foods — at a temperature of 0° Fahrenheit or lower; this is the temperature that keeps food safe by preventing the growth of microorganisms and inactivating any microbes (such as bacteria, yeasts and molds) present in food, according to the USDA.

It's perfectly safe to freeze meats in its original packaging; but if you're planning to keep it in your freezer for longer than two months, the FDA recommends that you overwrap these packages with airtight heavy-duty packaging such as foil, plastic wrap, or freezer paper — or you can just place the package inside a plastic bag, too.

How long does frozen meat last?​

Poultry​

According to the FDA, whole chickens and turkeys can last in the freezer up to a year. If you're freezing poultry pieces such as turkey or chicken breasts, thighs, or wings, however, they should be consumed within nine months, while giblets should be kept no longer than three to four months.

Beef, Veal, & Lamb​


When it comes to fresh meat like beef, veal, or lamb, you should know that these foods can last for several months in the freezer, depending on what type of meat they are. Specifically, the FDA says that raw steaks can be kept in the freezer for six to 12 months. Chops, however, last shorter at four to six months while roasts can be kept frozen from anywhere between four months to a year.

Pork​

Uncooked pork has similar freezer guidelines to beef and other meats: Chops should last four to six months in the freezer, while roasts can be kept frozen for four to 12 months. Processed pork, such as bacon, sausage, hot dogs, ham, and lunch meats, shouldn't keep them in the freezer for longer than one to two months.

Fish & Seafood​

Fish and seafood can get a little more complicated when it comes to recommended freezer guidelines, but generally, lean fish can last six to eight months in the freezer while fatty fish lasts shorter at two to three months.

Not sure if your fish is lean or fatty? Common lean fish include bass, cod, tuna, and tilapia, while fatty fish include anchovies, mackerel, salmon, and sardines. (If your fish is not on this list, you can find a comprehensive list at Berkeley Wellness). Other fresh seafood such as shrimp, scallops, crawfish, and squid should last three to six months in the freezer.

Ground Meat


Whether your type of raw ground meat is beef, turkey, lamb, or veal — or any other mixtures of them — you shouldn't have it in the freezer for longer than three to four months. (The same goes for hamburger meat!)

Cooked & Leftover Meat​

Sometimes you'll want to freeze your leftover meats for later consumption — but before you go ahead and cook extra portions, you should remember that cooked meat doesn't maintain its quality in the freezer for as long as raw meat does. According to the FDA, cooked poultry dishes and cooked fish can be kept in the freezer for four to six months, whereas other cooked meat and leftover meat dishes (such as beef, veal, lamb, and pork) shouldn't be kept for longer than two to three months.

I looked this up because yesterday I threw out a bunch of frozen meat I had in the freezer. I had the experience of having left some chicken in the freezer too long and it was a yucky texture when I finally cooked it. It didn't make me sick but was disgusting to me none the less. Now I don't keep meat in the fridge for a long time not even as long as this article suggests. It's because it just doesn't taste as good after a few to several months. So I keep stuff for up to 3 mos. at the most now.
 

Like you, I toss it if I see the date is too old. It’s just not the same.

I’d like to buy one of those vacuum sealer machines, except even when on sale the price of the packaging is ridiculous.

Has anyone ever found an efficient way to store the bags of vegetables in the fridge freezer?
 
I only have the small freezer compartment in my refrigerator so most things get used within a month.

If something sits in the freezer for too long it was usually a mistake. I try to force myself to use it and remember not to buy it again.

@Jules , I buy the small microwaveable steamer bags of basic frozen vegetables from Aldi or Walmart. Each bag gives me approx three servings and cost approx. a dollar.
 

On the farm I used to freeze tomatoes, cut them into quarters, placed them on a tray and chilled them, stops them from sticking together once bagged and in the freezer. They were great with grilled steak and sausages, or put a few in a casserole.
 
Like you, I toss it if I see the date is too old. It’s just not the same.

I’d like to buy one of those vacuum sealer machines, except even when on sale the price of the packaging is ridiculous.

Has anyone ever found an efficient way to store the bags of vegetables in the fridge freezer?
with frozen veggies I've bought at the supermarket...I just freeze the bags as they are ..in the freezer, once opened I just use a bag clip to keep them airtight... I often store the bigger frozen bags in the big freezers in the outbuildings.. and decant some into smaller ziploc bags and keep in the top freezer of the fridge for handy use..
 
with frozen veggies I've bought at the supermarket...I just freeze the bags as they are ..in the freezer, once opened I just use a bag clip to keep them airtight... I often store the bigger frozen bags in the big freezers in the outbuildings.. and decant some into smaller ziploc bags and keep in the top freezer of the fridge for handy use..
I don't keep a lot of veggies in the freezer, preferring to have fresh veggies on hand most o the time but your advice is good about veggies, thanks.
 
I have a habit of colour marking the frozen meats, I won't keep anything over 8 weeks.
That's a good tip, I should actually do something like that because meat does tend to stay in my freezer too long.... Not so much the tall larder freezer where I can see it, but definitely the chest freezer..
 
Thank you for posting this, @Ruthanne.
I wasn't aware cooked food doesn't last as long as raw.

Also, I have a package of fish patties in the original box.. odd thing is there's no expiration date on it. I'm wondering if I should toss it out?

If your guess is that it's about a year old, I would toss it.

Though, what I actually do,
is open the box or outer package, to see if the inside food is vacuum packed. If so, it lasts significantly longer than non-vacuum-pack, so I would then try it. (not meat, if at all questionable)

I also look at the foods, to see if it looks in good shape, regardless of possibly being frozen a shorter time. Such as, if those patties look overly frosty or discolored/faded....they will not be dangerous, but will have no taste or nutrients left, is my assumption.
When foods lose color and flavor, they lose nutrient value as well.
 
Have never had a safety issue with frozen meat a year or even two years old. Quality, now that is another issue. Generally, the older it is, the more spices to use! Also, older meats often end up in a batch of well-spiced chili.

Extra packaging is always a good idea for anything frozen.
 
Agree. I don't think frozen ever goes "bad"..... It just dries out or desiccates.
I have this vacuum sealer that I use to seal stuff in. It takes out all the air & food raw or cooked will last up to two years.
They have different sizes of rolls for it. I buy food when on sale. I put smaller portions in smaller bags enough for just one person. It also has a vacuum tube to go to the canister unit. Listed below.

Then I also have this other ball wide mouth canister sealer. It uses any wide mouth size of ball jars & Widemouth lids. I've put cooked pot roast with a small amount of gravy in the glass jar & sealed it up. I can warm it up in my Ninja oven & it tastes just like when I cooked it in the slow cooker a year later.

One thing this takes out all the air that causes food to spoil or taste bad. I've had some uncooked meat in the bags in the freezer for 2 years. I buy ground sirloin or chuck or sausage in large amounts. Come home & Put it in smaller batches in the bags. Enough for one or two burgers. or sausage enough for a couple of days of sausage gravy.
( If the right guy is behind the meat counter he will put two or three patties separated with wax paper & wrap them up, that way when I get home I just slide them into a large bag & seal up.).

https://www.amazon.com/GERYON-Machi.../134-3145352-6726257?pd_rd_i=B093PBS8MQ&psc=1

https://www.amazon.com/FoodSaver-FC.../134-3145352-6726257?pd_rd_i=B016OL1AB6&psc=1
 
Since my wife passed away almost seven years ago I've done a lot of experimenting with different cookers, I.P's. She was a great cook & taught me a lot about cooking. I've had different air fryers, crock pots & small tabletop ovens.

A lot didn't work good so they went to Salvation Army, and I got new ones. What I have now I find works the best for me
 
Then I also have this other ball wide mouth canister sealer. It uses any wide mouth size of ball jars & Widemouth lids.
That's fascinating! Thank you for posting about it. I knew about the freezer bag ones,
but I had not ever heard of one for use with those excellent storage jars! That seems like it would then not require any refrigeration, so even in a power outage, there's no loss of the foods in those jars.

It doesn't need the time or fuss of defrosting, plus, I find it much easier to put foods in and out of those wide mouth jars, too.
And you can easily see the food inside them, retaining its color, to tempt you. 😁 (y)
 
Until Covid came along, we helped in raising our own sheep and pigs. This meant that 2 or 3 times a year we were butchering a carcass and freezing the joints. We wrote the dates on the bags and used a different colour marker each year. Generally we use meat we butcher ourselves within a year. Other joints that we buy from shops, are eaten much sooner.

Fish doesn't keep very long - especially herring and mackerel which are very oily.
 


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