| 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
