Well, according to the U. So you can store your meat for as long as you like, as long as it stays at that temperature. The reasoning behind this, according to the USDA, is that keeping food frozen "prevents the growth of microorganisms that cause both food spoilage and foodborne illness. The process of thawing and refreezing can disrupt the bacteria and mold that naturally grow in aging food, allowing them to multiply when the temperature rises enough.
So the USDA recommends tossing uncooked roasts, steaks, and chops after a year in the freezer, and uncooked ground meat after just 4 months. Previously cooked meat can also be frozen in a freezer bag or a freezer-safe container. Make sure to squeeze out as much air as possible before you zip it up, and label what is cooked and what is fresh. When you put your packages in the freezer, you want them to freeze as quickly as possible to prevent the growth of ice crystals which will damage the texture.
The more often you open your freezer, the more likely you are to lose temperature. This is partially for food safety reasons, and partially for reheating reasons. If a package says to thaw before cooking, then you can thaw it in the refrigerator.
Thawing meat out on the kitchen counter is a big no-no. Meat that is left out at room temperature for more than 2 hours or 1 hour in the summer can grow dangerous bacteria. This is the slowest but safest way to thaw frozen meat.
For small items, an overnight thaw will usually be sufficient. For a large piece of meat, plan for one day of thaw time for every five pounds of meat. Thawing meat in cold water is faster than the refrigerator, and the cool temperature prevents rapid bacteria growth.
Make sure your food is in a leak-proof package and submerge it completely in cold water. Change the water every 30 minutes to make sure it stays cold during the thawing process. To help you make sure you're not freezing your meats longer than you should, we've gathered some guidelines — based on recommendations from the FDA — as to how long you should you should store different types of meat in your 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. 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.
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.
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.
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.
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