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| Find answers to your meat preparation and storage questions in our Cooking &
Storage Frequently Asked Questions! |
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| Freezer Storage |
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Are there any meats which should not be frozen?
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In general, meats in cans should not be frozen. Can seams may break on items containing liquid. Furthermore, it is impractical to take up valuable freezer space with these convenience items that are either shelf-stable or recommended for refrigerator storage. The consistency of gravies, sauces and some combination foods such as spaghetti may break down when frozen.
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Can defrosted meats and poultry be refrozen?
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Yes, but only if they were defrosted in the refrigerator. Each time meat is frozen and defrosted, there is some deterioration of quality. The ice crystals tend to rupture the cells, breaking down the texture and letting more juices escape. If defrosted meat is held at room temperature for more than two hours, do not use or refreeze.
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Can frozen meat be cooked without thawing?
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Frozen meat may be cooked satisfactorily without thawing; however, cooking time will be increased. Place meat farther from heat and broil 1-1/2 to 2 times the required time for unfrozen steaks and chops; roast 1-1/3 to 1-1/2 times that required for unfrozen roasts.
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Does freezing destroy nutrients in meat and poultry?
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Fortunately, the freezing process itself is not destructive to nutrients. There is little change in the protein value of meat and poultry during freezing. Foods frozen at peak quality or "freshness" can taste better than foods frozen near the end of their usefulness. So freeze items you won't be using sooner rather than later.
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Freezer Storage Times for Best Quality
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Freezer Temperature (0° F or Colder)
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| Freezer Storage Times |
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Product |
Recommended
Storage Time |
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Fresh Meat and Poultry (raw) |
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Beef roasts |
9 to 12 months |
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Beef steaks |
6 to 9 months |
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Ground beef, veal, lamb |
3 to 4 months |
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Ground pork |
1 to 3 months |
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Ground poultry |
3 to 4 months |
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Pork and veal roasts, chops |
4 to 6 months |
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Lamb roasts, chops |
6 to 9 months |
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Poultry, whole |
1 year |
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Poultry parts |
6 to 9 months |
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Variety meats (giblets,
tongue, kidneys, liver, heart, etc.) |
3 to 4 months |
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Cured or Processed Meats |
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Bacon |
1 month |
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Corned beef |
1 to 2 months |
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Ham |
2 months |
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Hot dogs, lunch meat |
1 to 2 months |
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Sausage |
1 to 2 months |
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Cooked Meats and Combinations |
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Casseroles |
4 months |
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Home-cooked plain meat & poultry |
2 to 3 months |
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Meat in broth or gravy |
2 to 3 months |
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Poultry in broth or gravy |
6 months |
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Fried chicken |
4 months |
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Stews |
3 to 4 months |
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Chicken nuggets or patties |
1 to 3 months |
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Meat pies |
2 to 3 months |
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Prepared dinners |
2 to 3 months |
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TV dinners |
2 to 6 months | |
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How much meat can be frozen at one time?
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The amount of meat to be frozen at one time should not exceed two pounds per cubic foot of freezer space. For example, 22 pounds of meat could be frozen at one time in an 11 cubic foot freezer. More than this amount raises the freezer temperature and slows the freezing process.
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How long does it take to defrost meat?
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Timetable for Defrosting Meats in the Refrigerator
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Meat |
Refrigerator
(36°F to 40°F) |
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Large Roast |
4 to 7 hours per lb. |
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Small Roast |
3 to 5 hours per lb. |
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1 inch Steak |
12 to 14 hours |
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Whole Turkey |
1 day per 4 to 5 lbs. |
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Poultry Parts |
1 day per 1 to 2 lbs. |
NOTE: For microwave ovens, see manufacturer's directions.
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If meat is kept in the home freezer for a year or two, is it safe and good to eat?
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Yes, the meat is safe to eat no matter how long it has been in the freezer if it has remained frozen throughout the storage time. However, the eating quality may have deteriorated due to dehydration and flavor change in the fat. If it was of good quality and wrapped properly and held at very consistent freezer temperature, it will maintain its flavor better.
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If there is not enough time for refrigerator defrosting, is there a safe way to speed defrosting?
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There are two methods: cold water and microwaving. The first is to place the food in a leakproof plastic bag if its original wrapping is not watertight. Submerge the bag in a large bowl or sink of cold water. Be sure the water stays cold while the food is thawing. Or defrost the food in a microwave oven following the manufacturer's directions. When micro-defrosting, always cook the meat as soon as it is defrosted since parts of the food can become warm. Do not refreeze raw foods defrosted by these two methods unless the meat is cooked first.
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Is freezer burn dangerous?
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No. Freezer burn may appear as grayish-brown leathery spots on frozen food. Although undesirable, freezer burn does not make the food unsafe, merely dry in spots. Cut it away either before or after cooking the food.
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What are recommended freezer storage times for meats?
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As long as foods remain frozen, they are safe. Recommended freezer storage times are for quality, flavor and moistness.
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| Freezer Storage Times |
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Product |
Recommended
Storage Time |
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Fresh Meat and Poultry (raw) |
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Beef roasts |
9 to 12 months |
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Beef steaks |
6 to 9 months |
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Ground beef, veal, lamb |
3 to 4 months |
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Ground pork |
1 to 3 months |
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Ground poultry |
3 to 4 months |
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Pork and veal roasts, chops |
4 to 6 months |
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Lamb roasts, chops |
6 to 9 months |
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Poultry, whole |
1 year |
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Poultry parts |
6 to 9 months |
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Variety meats (giblets,
tongue, kidneys, liver, heart, etc.) |
3 to 4 months |
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Cured or Processed Meats |
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Bacon |
1 month |
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Corned beef |
1 to 2 months |
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Ham |
2 months |
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Hot dogs, lunch meat |
1 to 2 months |
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Sausage |
1 to 2 months |
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Cooked Meats and Combinations |
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Casseroles |
4 months |
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Home-cooked plain meat & poultry |
2 to 3 months |
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Meat in broth or gravy |
2 to 3 months |
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Poultry in broth or gravy |
6 months |
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Fried chicken |
4 months |
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Stews |
3 to 4 months |
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Chicken nuggets or patties |
1 to 3 months |
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Meat pies |
2 to 3 months |
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Prepared dinners |
2 to 3 months |
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TV dinners |
2 to 6 months | |
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What is "freezer burn"?
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Freezer burn is the drying out of the surface tissues of food during freezer storage. Freezer burn deteriorates the quality of the food, leaving the dehydrated area tough and tasteless when cooked. Freezer burn is caused by improper wrapping or punctures in the package that allow air to enter.
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What temperatures are needed for freezing and storing meat?
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Meats should be kept frozen at temperatures of 0°F or lower. Freezing compartments of single-door refrigerators are generally not cold enough for long term freezing but may be used for short term storage of already frozen meats and small packages of fresh meat that freeze quickly. Use only a freezer or the separate freezer compartment of a two-door refrigerator for long term storage and freezing of large fresh cuts of meat and poultry.
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