Storage Limits for Fresh Meats

Ground meat, be it hamburger, veal, or whatever, should not be stored in the refrigerator for more than one or two days.

Stewing meats, such as cubes of beef, lamb, pork or whatever, should not be stored in the refrigerator for more than two or three days.

With one exception, chops or steaks should not be kept in the refrigerator for more than three or four days. The exception is when the meat is placed in a marinade—generally made with wine and/or vinegar, oil, and seasonings.

Large cuts of meat, such as large roasts, should not be held in the refrigerator for more than one week.

Specialty cuts, such as liver, sweetbreads, and heart, should not be held in the refrigerator for more than one or two days.