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Suggested Storage Times for Meat and Poultry*
Eating quality
DAYS IN
drops after
REFRIGERATOR
time shown
AT 35° to 40° F.
(2”
to 4°
c.)
Fresh Meats
Roasts (Beef & Lamb) 3 to 5
Roasts (Pork & Veal).. 3 to 5
Steaks (Beef) 3 to 5
Chops (Lam b)... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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
(Sllces),...,,...........,,,,.,.,..,.,,...,,..,.,
3
Luncheon Meats
..,.,.,,,.,.,,,..,..,.,,,..,,..
3 to 5
Sausage (Smoked) 7
Sausage (Dry
&
Semi-Dry) .............14 to 21
Cooked Meats
Cooked Meats and Meat Dishes . . . . . . .
.
3 to 4
Gravy & Meat Broth 1 to 2
MONTHS IN
FREEZER
AT 0° F.
(-18° C.)
6 to 12
4 to 8
6 to 12
6 to 9
3 to 4
3 to 4
3 to 4
1 to 2
1
1/2
1 to 2
1 to 2
1 to 2
{
Freezing
not recom-
mended,
2 to 3
2 to 3
Eating quality
DAYS IN
MONTHS IN
drops after
REFRIGERATOR
FREEZER
time shown
AT 35°
tO
40°
F.
AT 0° F.
(2”
to 4°
c.)
(-18° C.)
Fresh Poultry
Chicken
&
Turkey (Whole) ................1 to 2
12
Chicken (Pieces) 1 to 2
9
Turkey (Pieces) 1 to 2
6
Duck
&
Goose (Whole) . . . . . . . . . . . . . . . . . . . . 1 to 2
6
Giblets
1 to 2
3
Cooked Poultry
Pieces (Covered with Broth)
,.,.,,....,...1
to 2
6
Pieces (Not Covered) 3 to 4
1
Cooked Poultry Dishes 3 to 4
4 to 6
Fried Chicken 3 to 4
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. Department of Agriculture
Meats, fish
and
poultry purchased from the store vary in quality
and
age;
~onsequent]y,
safe
storage time in your refrigerator will vary.
I
Fresh Food Storage Tips
t
I
Vegetables
● As a further aid to freshness,
Cheese:
. Use the vegetable drawers— they
prepackaged vegetables can be
● Wrap well with aluminum foil,
have been designed to preserve the
stored in their original wrapping.
natural moisture and freshness of
Unfrozen meats, fish, and poultry:
wax paper, or put in a plastic bag.
. Carefully wrap to expel air and
produce.
. Always remove store wrappings.
help prevent mold.
. Covering vegetables with a moist
. Rewrap in foil, plastic wrap or wax
. Store prepackaged cheese in its
towel helps maintain crispness.
paper and refrigerate immediately.
own wrapping if you wish.
Tips on Freezing Foods
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.
2. Speed. The quicker fruits and vegetables are frozen
after picking, the better the frozen product will be.
You’ll save time, too, with less cutting 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.
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.
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.
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