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Suggested storage times for meat and poultry*
Eating quality
DAYS IN MONTHS
IN
Eating quality
drops after
DAYS IN MONTHS IN
REFRIGERATOR FREEZER
drops after
REFRIGERATOR FREEZER
time shown
AT35°t0400F.
AT OOF.
time shown AT 35° to
400F.
AT OOF.
Fresh Meats
Roasts (Beef & Lamb) .......3 to 5
Roasts (Pork & Veal) .........3 to 5
Steaks (Beef ).... . . . . . . . . . . . . . . . . . . 3 to 5
Chops (Lamb) 3 to 5
Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Ground & Stew Meats . . . . . . . . 1 to 2
Variety Meats 1 to 2
Sausage (Pork) ..................1 to 2
Processed Meats
Bacon 7
Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . .
.
7
Ham (Whole) 7
Ham (Half) 3 to 5
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . 3
‘Luncheon Meats ................3 to 5
Sausage (Smoked) ................7
Sausage (Dry & Semi-Dry) 14 to 21
6 to 12
4 to 8
6 to12
6 to 9
3 to 4
3 to 4
3 to 4
1
to 2
1
112
1 to 2
1 to 2
1 to 2
Freezing
not
recom-
Cooked Meats
Cooked Meats and
Meat Dishes ...................3 to 4
Gravy & Meat Broth ...........1 to 2
Fresh Poultry
Chicken & Turkey (Whole) 1 to 2
Chicken (Pieces) ................1 to 2
Turkey (Pieces) ..................1 to 2
Duck & Goose (Whole) ......1 to 2
Giblets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Cooked Poultry
Pieces (Covered with
Broth)l
to 2
Pieces (Not Covered) .........3 to 4
Cooked Poultry Dishes . . . . . . . 3 to 4
Fried Chicken . . . . . . . . 3 to 4
2 to 3
2 to 3
12
9
6
6
3
6
1
4 to 6
4
(Other than for meats& poultry)
FREEZER
Most fruits and vegetables 8-12 months
Lean fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-8 months
Fatty fish, rolls and breads,
soups, stew, casseroles 2-3 months
Cakes, pies, sandwiches,
leftovers (cooked),
ice cream (original carton) . . . . . . . . . . . 1 month max.
*U.S. Depaflment of Agriculture
Meats, fish and poultry purchased
from the store vary in quality and
age; consequently, safe storage time
in your refrigerator will vary.
Unfrozen meats, fish
and poultry
●
Always remove store wrappings.
●
Rewrap in foil, film or wax paper
and refrigerate immediately.
Vegetables
● Use the vegetable
drawers-
they’ve been designed to preserve
the natural moisture and
freshness of produce.
●
Covering vegetables with a moist
towel helps maintain crispness.
●
As a further aid to freshness,
prepackaged vegetables can be
stored in their original wrapping.
Cheese
Wrap well with wax paper or
aluminum foil, or put in a plastic bag.
●
Carefully wrap to expel air and
help prevent mold.
●
Store prepackaged cheese in its
own wrapping if you wish.
New techniques are constantly
being developed. Consult the County
Extension Service or your local Utility
Company for the latest information on
freezing and storing foods.
Ice Cream
Fine-quality ice cream, with high
cream content, will normally
require slightly lower temperatures
than more “airy” already-packaged
brands with low cream content.
● It will be necessary to experiment
to determine the freezer
compartment location and
temperature control setting to keep
your ice cream at the right serving
temperature.
● The rear of the freezer
compartment is slightly colder than
the front.
Tips on Freezing Food
There are three essential requirements for efficient
home freezing.
1. Initial quality.
Freeze only top-quality foods.
Freezing retains quality and flavor; it cannot improve
quality.
-
L Speed. The quicker fruits and vegetables are frozen
after picking, the better the frozen product will be.
You’ll save time, too, with less culling and sorting to do.
3.
Proper packaging.
Use food wraps designed
especially for freezing.
To freeze meat, fish and poultry, wrap well in
freezer-weight foil (or other heavy-duty wrapping
material), forming it carefully to the shape of the
contents. This expels air. Fold and crimp ends of the
package to provide a good, lasting seal.
Don’t refreeze meat that has been completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once.
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