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Storing Meats

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About

FOOD REFRIGERATE FOR UP TO FREEZE FOR UP TO
Fresh Meats 3–5 days 6–9 months
Chops: lamb 2–3 days 4–6 months
Chops: pork and veal Ground (minced) beef, lamb, pork, and veal 1–2 days 3–4 months
Roasts: beef 3–5 days 6–9 months
Roasts: lamb 3–5 days 6–9 months
Roasts: pork and veal 3–5 days 4–8 months
Sausage: fresh pork and beef 1–2 days 1–2 months
Sausage: precooked 5–7 days 2–3 months
Steaks: beef 3–5 days 6–9 months
Stew meat: beef, lamb, pork, and veal 1–2 days 3–4 months
Cooked Meats
Cooked meat and meat dishes 3–4 days 2–3 months
Gravy 1–2 days 2–3 months
Meat broth 1–2 days 2–3 months
Cured Meats
Bacon 7 days (once vacuum seal package is opened) 1 month
Cold cuts, opened 3–7 days 1–2 months
Frankfurters 7 days (once vacuum seal package is opened) 1–2 months (frozen cured meats lose quality rapidly; use as soon as possible)
Ham: half (cooked) 3–5 days 1–2 months
Ham: whole (cooked) 7 days 1–2 months
Sausage, smoked 7 days 1–2 months
Salami, dry and semi-dry 2–3 weeks 1–2 months

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