Suggested Storage Times for Meat and Poultry*
Eatingqualify
DAYS IN
MONTHS
IN
Eating quality
OAYS
IN MONTHS IN
drops after
REFRIGERATOR FREEZER
drops after
REFRIGERATOR
FREEZER
time shown AT
35”
to 40” F. AT
0°
F.
time shown
(2”
to
4°
c.)
(-18”
c.)
AT
35o
to 40° F. AT 0° F.
(20
to 4°
c.)
(-18° C.)
Fresh Meats Fresh Poultry
Roasts (Beef & Lamb) 3 to 5 6 to 12
Chicken & Turkey (Whole) . . . . . . . . . . . . . . . . 1 to 2
12
Roasts (Pork & Veal) 3 to 5
4
tO
a
Chicken (Pieces) 1 to 2
9
Steaks (Beef) ...........3 to 5 6 to 12 Turkey (Pieces) 1 to 2
6
Chops (Lamb)
..............,.................,,.
3 to 5 6 to 9
Duck & Goose (Whole) . . . . . . . . . . . . . . . . . . . . . 1 to 2
6
Chops (Pork) 3 to 5 3 to 4
Giblets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
1 to 2
3
Ground & Stew Meats 1 to 2 3 to 4
Variety Meats 1 to 2 3 to 4
Cooked Poultry
Sausage (Pork) .......1 to 2 1 to 2 Pieces (Covered with Broth)
....,.,.,,....1
to 2
6
Processed Meats
Pieces (Not Covered) 3 to 4
1
Cooked Poultry Dishes 3 to 4 4 to 6
Bacon 7
1
Fried Chicken 3 to 4
4
Frankfuflers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
7
~12
Harr (Whole) 7
i
to
2
(Other than for meats&
pottlt~)
FREEZER
Ham (Half) 3 to 5
1
to 2 Most fruits and vegetables ................................................a.l 2 months
Ham (Slices) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
3
1 to 2 Lean fish.............................................................................6.a months
Luncheon Meats 3 to 5
Freezing
Fatty fish, rolls and breads, soups, stew, casseroles .........2-3 months
Sausage (Smoked) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
7
not recom- Cakes, pies, sandwiches, leftovers (cooked),
Sausage (Dry & Semi-Dry) .............14 to 21
mended.
ice cream (original carton)
......,..........,,.........................1
month max.
Cooked Meats
*
U.S.
Depurt\nent
[?fAgric,ulture
Cooked Meats and Meat Dishes . . . . . . . . 3 to 4
2 to 3
Gravy
&
Meat Broth 1 to 2 2 to 3 Meats, fish and poultry purchased from the store vary in quality and
age; consequently, safe storage time in your refrigerator will vary.
Fresh Food Storage Tips
To store vegetables:
●
lJse
[he
vegelable
drawers. They have been designed to
preserve the natural moisture
and
freshness of produce.
● Covering vegetables with a moist towel helps
nl~intain
crispness.
● As a further
aid
to
freshness, prepackaged vegetables
can
be
stored in their original wrapping.
[Jnfrozen
meats,
fish, and poultry:
●
Alw~ys
remove
store
wrappings.
●
Rewr~p
in
foi
1, plastic wrap or wax paper and
refrigerate i mediately.
Cheese:
● Wrap well with wax
paper
or aluminum foil,
or
put
in
a
plastic bag.
●
C’tirctul
Iy
wrap to expel
uir
and
help prevent mold.
●
Store
prepacktiged
cheese in its own wrapping if you wish.
Tips on Freezing Foods
There arc three essential requirements for efficient
home freezing.
1. Initial quality.
Freeze only top-quality foods.
F1-cezing
retains quality
and
flavor; it
cannot
improve qua]
ity.
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 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.
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
j?]ods.
9