Storing Meats

Appears in

Published 2012

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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