A list of seven meats and how long to store them each in the freezer

Here are seven common types of meat along with general guidelines for how long you can store each in the freezer for best quality. These time frames reflect typical recommendations (e.g., USDA guidelines), but keep in mind that proper packaging, freezer temperature (0°F / –18°C or lower), and overall handling can influence freshness. While many frozen meats remain safe to eat beyond these time frames, texture and flavor might deteriorate over time.

1. Beef

• Cuts (steaks, roasts, etc.)
  • Recommended freezer storage: up to 12 months
  • Notes:
    • Beef is fairly robust in the freezer, especially solid cuts like steaks and roasts.
    • Ensure an airtight wrap or vacuum seal to minimize freezer burn.
    • Ground beef is a separate category (see “Ground Meats” note in each section if applicable).

2. Pork

• Chops, roasts, tenderloin
  • Recommended freezer storage: 4–6 months
  • Notes:
    • Pork cuts tend to maintain better texture up to about half a year.
    • For best results, wrap tightly in moisture-proof packaging.
    • If the pork is cured (e.g., bacon, ham), freezer times may differ (often shorter for best flavor).

3. Chicken

• Whole chicken
  • Recommended freezer storage: up to 12 months
• Chicken pieces (breasts, thighs, wings)
  • Recommended freezer storage: 9 months
• Notes:
  • Poultry in general (chicken, turkey) can stay frozen a relatively long time without significant loss of quality.
  • Make sure you remove as much air as possible from the packaging before freezing.

4. Turkey

• Whole turkey
  • Recommended freezer storage: up to 12 months
• Turkey parts (breasts, thighs, ground turkey)
  • Recommended freezer storage: 9 months for parts; 3–4 months for ground turkey
• Notes:
  • Similar to chicken, turkey stores well when properly sealed.
  • Ground turkey has a shorter recommended freezer life for optimal taste and texture.

5. Lamb

• Leg, chops, roasts
  • Recommended freezer storage: 6–9 months
• Notes:
  • Lamb is somewhat similar to beef in terms of freezer longevity, though most sources lean toward a slightly shorter period (under a year).
  • Tightly wrap cuts to prevent ice crystal formation.

6. Fish (Finfish)

• Lean fish (cod, tilapia, pollock)
  • Recommended freezer storage: 6–8 months
• Fatty fish (salmon, mackerel, trout)
  • Recommended freezer storage: 2–3 months
• Notes:
  • Fish is more delicate than red meat or poultry. Fatty fish do not freeze as well for extended periods due to higher oil content.
  • A vacuum seal or double-wrapping can significantly extend quality, especially for lean fish.

7. Venison (or Other Game Meats)

• Steaks, roasts, ground venison/game
  • Recommended freezer storage: 8–12 months for whole cuts; ~3–4 months for ground
• Notes:
  • Venison and other game (e.g., elk, moose) often have a lower fat content, which can help them freeze well (less risk of rancidity).
  • Ensure proper field dressing, butchering, and packaging for best results.

Ground beef, pork, poultry, or game
Recommended freezer storage: 3–4 months for best flavor and texture
Ground meats have more surface area and can develop off-flavors faster than whole cuts.

Tips for Freezing and Thawing Safely
Double-wrap or vacuum-seal
Use freezer-safe bags, heavy-duty aluminum foil, or vacuum sealers. Label with the date to keep track of storage time.

Maintain a constant 0°F / –18°C or lower
Fluctuations in freezer temperature can lead to partial thawing and refreezing, reducing meat quality.

Thaw in the refrigerator
This is the safest method. Allow ample time (up to 24 hours or more for large cuts).
If pressed for time, sealed packaging can be thawed in cold water, changing the water every 30 minutes.

Avoid refreezing if possible
Once thawed, refreezing can impact taste and texture. If you must refreeze, cook the meat first.

Cook thoroughly
Follow safe internal temperature guidelines (e.g., 165°F for poultry, 160°F for ground meats, 145°F for beef/pork/lamb/fish) to ensure food safety.

While safety is generally maintained indefinitely at 0°F (–18°C), quality diminishes over time. For the best flavor and texture, stick to the recommended storage guidelines. Proper packaging, strict temperature control, and careful thawing/cooking methods all contribute to preserving the color, taste, and nutritional value of frozen meats.

Enjoy your meats at their peak by organizing and labeling each package—and be sure to use the oldest items first. Happy freezing and cooking!