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Throw a fragrant backyard-out; transition: If you have protein options in your fridge, grilling or preparing a big family dinner can be a breeze. Also, buying meat in bulk and freezing it for later = saving a lot of money. But if a ribeye steak has been in your freezer for a while, you might be wondering: how long does frozen meat keep?
According to the USDA, frozen foods can be eaten indefinitely. But just because something is edible doesn’t mean it stays delicious years after deep freezing. Here’s how it works: freezing temperatures (and below) inactivate any bacteria, yeast, or mold and prevent the growth of harmful microbes. However, frozen foods lose quality over time (eg taste, texture, color, etc.), especially if they are loosely packaged or slow frozen. So while you won’t get sick from a frozen steak that’s a few months old, it probably won’t be the juiciest steak.
We have developed guidelines based on FDA guidelines for how long all types of meat should be refrigerated. When it’s time to thaw that precious piece of meat, be sure to thaw it safely for the healthiest and tastiest results.
*The chart above illustrates our Chief Food Officer’s professional opinion on frozen meat quality over time, which may indicate shorter freeze times than the FDA guidelines listed below.
First, make sure you freeze meat and all other foods at or below 0 degrees Fahrenheit. This is the temperature at which food is safe. You can freeze meat in its original packaging, but if you plan on storing it in the freezer for longer than two months, the FDA recommends switching to more durable packaging such as foil, plastic wrap, or freezer paper. You can also seal the protein in an airtight plastic bag. Lock in freshness with one of our tried and true vacuum sealers.
Whole chickens and turkeys can be refrigerated for up to a year. Turkey or chicken breast, thighs or wings should be eaten within nine months, and offal should be stored for no more than three to four months.
Raw steak can be stored in the refrigerator for 6 to 12 months. Ribs can be stored for four to six months, and roasts can be frozen for up to a year.
The recommendations for freezing raw pork are similar to beef: spare ribs can be stored in the freezer for four to six months, and roast beef can be frozen for up to a year. Processed pork, such as bacon, sausage, hot dogs, ham, and lunch meat, should not be stored in the refrigerator for more than one to two months.
Lean fish keep in the refrigerator for six to eight months, and oily fish for two to three months.
Not sure if your fish is lean or oily? Common lean fish include sea bass, cod, tuna, and tilapia, while fatty fish include mackerel, salmon, and sardines.
Other fresh seafood, such as shrimp, scallops, crayfish, and squid, should be refrigerated for three to six months.
Ground beef, turkey, lamb or veal will keep its qualities for three to four months in the refrigerator. (Same goes for hamburger meat!)
Want to save your leftover turkey? Boiled meat should not be kept in the refrigerator for as long as raw meat: boiled poultry and fish can be kept in the refrigerator for four to six months, and beef, veal, lamb and pork should not be stored for more than two to three months.
Hanna Chung is Associate Business Editor for Prevention magazine, which covers business content created by health, beauty and wellness experts. She has worked as an assistant editor at Good Housekeeping and has a bachelor’s degree in creative writing and psychology from Johns Hopkins University. When she’s not browsing the web for all the best foods, you can often see her trying out new food spots in NYC or snapping her camera.
Samantha is an Associate Editor at Good Housekeeping Test Kitchen, where she writes about delicious recipes, must-try foods, and top tips for successful home cooking. Since joining GH in 2020, she has tried hundreds of foods and recipes (hard work!). A graduate of Fordham University, she considers the kitchen her happiest place.
Good Housekeeping participates in various affiliate programs, which means we earn commissions for purchasing Editors’ Choice products through our links to retailer websites.
Post time: Jul-24-2023