Storing Meat

Uncooked meat should be refrigerated in the store's packaging at 36 deg. to 40 deg. for short-term storage; the length of time it will remain fresh depends upon the type of meat as well as the storage temperature and the state of freshness when purchased. Refrigerate meat in the store's plastic-wrapped package, unless the wrapping is torn. If the wrapping is damaged, or if the meat was wrapped in wrapping paper, rewrap the meat in plastic wrap or foil.

For longer storage, meat should be frozen at 0 deg. or below. Prepackaged meat should be overwrapped or rewrapped to prevent freezer burn (drying of the surface that causes meat to discolor). Package the meat in freezer wrap, freezer bags, or plastic wrap for the freezer, and wrap tightly, eliminating all air if possible. Remember to label the packages with the contents and date.

Beef Cuts

Roasts, steaks Refrigerator 3 to 5 days Freezer 6 to 12 months

Cooked beef Refrigerator 3 to 4 days Freezer 2 to 3 months

Veal Cuts

Roasts Refrigerator 1 to 2 days Freezer 4 to 8 months

Steaks, chops, cutlets, ground veal Refrigerator 1 to 2 days Freezer 3 to 4 months

Lamb Cuts

Roasts, chops Refrigerator 3 to 5 days Freezer 6 to 9 months

Ground lamb, stew meat Refrigerator 1 to 2 days Freezer 3 to 4 months

Cooked lamb Refrigerator 3 to 4 days Freezer 2 to 3 months

Pork Cuts

Fresh

Roasts Refrigerator 3 to 5 days Freezer 4 to 8 months

Chops Refrigerator 3 to 5 days Freezer 3 to 4 months

Sausage Refrigerator 1 to 2 days Freezer 1 to 2 months

Processed

Bacon Refrigerator 7 days* Freezer 1 month

Ham (half) Refrigerator 3 to 5 days Freezer 1 to 2 months

Cooked

Cooked pork Refrigerator 3 to 4 days Freezer 2 to 3 months

*Once a vacuum-sealed package is opened. Unopened vacuum-sealed packages can be stored in the refrigerator for up to 2 weeks.

 


Top Brands