Refrigerator & Freezer Meat Storage Chart

Refrigerator & Freezer Meat Storage Chart

The following chart outlines the recommended storage times for various meats and poultry to ensure both food safety and optimal quality. These guidelines are based on recommendations from the U.S. Department of Agriculture (USDA). Always store meat in airtight containers or packaging and maintain your refrigerator at 40∘F (4∘C) or below, and your freezer at 0∘F (−18∘C) or below.

Key Takeaways

• Ground meat and other cut-up meats like sausage have a much shorter shelf life in the refrigerator than whole cuts like steaks or roasts. This is because they have a larger surface area, which exposes them to more oxygen and bacteria.
• The freezer can preserve meat much longer, but the recommended times are for quality, not just safety. After these times, the meat will still be safe but may lose flavor and texture.
• Always label and date your packages to ensure you use the oldest meat first and prevent waste.

This chart provides general guidelines for how long different types of meat can be safely stored. Always prioritize food safety by checking for signs of spoilage (off-odor, slimy texture, discoloration) and when in doubt, throw it out.

Important Meat Storage & Food Safety Tips:

• Packaging is Key:
  • Refrigerator: Store fresh meat in its original packaging on the lowest shelf of your refrigerator to prevent juices from dripping onto other foods. For longer refrigeration, rewrap in plastic wrap, aluminum foil, or place in airtight containers.
  • Freezer: For freezing, remove meat from its store packaging (which isn’t airtight) and rewrap tightly in heavy-duty aluminum foil, plastic freezer wrap, or place in freezer bags, pressing out as much air as possible. This prevents freezer burn.
• Thawing Safely:
  • Refrigerator: The safest way to thaw meat is in the refrigerator. This can take a day or longer for large cuts. Once thawed, use within 1-2 days.
  • Cold Water: For faster thawing, place meat in a leak-proof bag and submerge in cold water, changing the water every 30 minutes. Cook immediately after thawing.
  • Microwave: Thaw in the microwave only if cooking immediately after.
  • Never thaw meat at room temperature.
• The “Danger Zone”: Bacteria multiply rapidly between 40°F and 140°F (4°C and 60°C). Keep perishable foods out of this temperature range.
• Leftovers: Refrigerate cooked meat promptly, ideally within two hours of cooking. Divide large portions into smaller, shallow containers to cool quickly.
• Freezer Burn: While safe to eat, meat with freezer burn (dry, discolored spots) will have a tougher texture and less flavor. Proper airtight packaging is the best prevention.
• “Use-By” vs. “Best If Used By”: “Use-by” dates are about safety; “Best if used by” dates are about quality. For frozen meat, the quality might decline after the recommended freezer times, but it often remains safe for much longer if properly stored.

Useful Resources & Further Reading

• USDA Food Safety and Inspection Service
  • The official source for comprehensive food safety information, including detailed guidelines on meat storage and handling.
• The Ultimate Meat Guide: Cuts, Cooking, Buying & More
  • A broader resource on all things meat, including tips on purchasing that impact storage.
• The Benefits of Vacuum Sealing for Food Preservation
  • Learn how vacuum sealing can significantly extend the freezer life of your meats.
• How to Freeze Meat Right (And What Happens When You Freeze It Wrong)
  • Detailed advice on best practices for freezing meat to maintain quality.
• Top Meat Thermometers: Precision for Perfect Doneness
  • While not directly about storage, accurate cooking temperatures are vital for safety, especially after thawing.