Storage Limits for Fresh Meats

The storage time varies for various cuts and kinds of meat.
  • 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.

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