Category | Meat Cut | Refrigerator (5˚C or below) | Freezer (0˚C or below) |
---|---|---|---|
Beef | Steaks | 3-5 days | 6-12 months |
Roasts | 3-5 days | 4-12 months | |
Lamb | Steaks | 3-5 days | 6-12 months |
Chops | 3-5 days | 4-6 months | |
Roasts | 3-5 days | 4-12 months | |
Pork | Steaks | 3-5 days | 6-12 months |
Chops | 3-5 days | 4-6 months | |
Roasts | 3-5 days | 4-12 months | |
Bacon | Bacon | 7 days | 1 month |
Sausage | Pork Sausage Meat | 1-2 days | 1-2 months |
Mince | Round Steak/Pork | 1-2 days | 3-4 months |
Poultry | Chicken or Turkey (whole) | 1-2 days | 1 year |
Chicken or Turkey (pieces) | 1-2 days | 9 months | |
Soups or Stews | Meat added | 3-4 days | 2-3 months |
Ham | Uncured Ham (uncooked) | 3-5 days | 6 months |
Uncured Ham (cooked) | 3-4 days | 3-4 months | |
Cured Ham (uncooked) | 5-7 days or “use by date” | 3-4 months | |
Whole Cooked Ham (store wrapped) | 7 days | 1-2 months | |
Half Cooked Ham (store wrapped) | 3-5 days | 1-2 months | |
Lunch Meat (sliced in store) | 3-5 days | 1-2 months | |
Lunch Meat (sealed in plant – unopened) | 2 weeks or “use by date” | 1-2 months | |
Lunch Meat (sealed in plant – opened) | 3-5 days or “use by date” | 1-2 months | |
Prosciutto, Parma or Serrano Dry Italian Cut | 2-3 months | 1 month | |
Leftovers | Cooked meat or poultry | 3-4 days | 2-6 months |
These storage times will help give you a clear indication of how long you can refrigerate or freeze your meat.
You can download our printable Storage Times PDF