Freeze meats how long

This assumes you store these foods in proper conditions. Your options for canned meats and fish are more limited than what you can store in your freezer or fridge, however.

This is because canned meats and fish tend to come in a very specific format, like Spam, a tin of anchovies, or canned tuna fish.

Canning involves a different process to keep your food safe and unspoiled. The food is heated to kill bacteria then vacuum sealed to create a sterile environment and prohibit new bacteria growth. There are very few examples where the fridge is your best storage option over your freezer or canned foods in your cupboard, but these examples do exist.

The FDA recommends you skip freezing prepared meats that have been stuffed, for instance, and only refrigerate those before cooking. When it comes to most uncooked cuts of beef, you can freeze them for several months without sacrificing quality. According to the FDA , you can keep cuts, like roasts, frozen for anywhere from 4 to 12 months and steaks for 6 to 12 months. Ground beef should be frozen for no more than three to four months. Once cooked, you can also safely freeze those beefy leftovers.

But the FDA recommends you keep these frozen for only about two to three months. Again, this is purely a matter of quality. Meat can be kept longer in the freezer than these guidelines espouse. But at that point, you may begin to sacrifice quality. If you want to freeze a whole chicken or turkey, the good news is that frozen poultry can keep for up to one year without sacrificing much quality. The FDA says chicken parts like thighs, breasts, or wings keep well for up to nine months, but giblets should be kept no longer than three to four months.

Ground chicken should probably be kept for no longer than three to four months as well. For uncooked pork, freezer guidelines are similar to beef. Roasts can be kept frozen for between 4 and 12 months.

Chops are OK in the freezer for four to six months. For cooked cuts of pork, the FDA recommends you keep these frozen for only two to three months to maximize quality. When it comes to smoked and processed pork like ham, hot dogs, bacon, and lunch meats, the FDA recommends you only freeze these foods for one to two months.

Recommendations for freezing seafood are a bit more complicated. Lean fish like catfish or cod can be kept frozen for six to eight months. Fatty fish like salmon should be kept frozen for only two to three months. Shellfish like shrimp and other seafood like scallops can be kept frozen for three to six months.

The USDA advises that it is safe to refreeze raw meat if it was thawed in the refrigerator. Keeping a well-stocked freezer can help families save money on groceries since you can purchase items when they are on sale or buy in bulk, which usually provides the best price per pound. To avoid waste, make a habit of checking the freezer before making your grocery list or menu, so you can use up what you have before you risk freezer burn.

Are you using your freezer efficiently and effectively? Here are some recommended freezing times for cooked meat: Pork or beef hot dogs — months Whole ham — months Half ham — months Poultry — approx.

The three safe ways to thaw meat are in the refrigerator, in cold water, or in the microwave. Thawing Frozen Meat in the Refrigerator This is the slowest but safest way to thaw frozen meat. Thawing Frozen Meat in Cold Water Thawing meat in cold water is faster than the refrigerator, and the cool temperature prevents rapid bacteria growth.

Thawing Frozen Meat in the Microwave Using the microwave is the fastest way to thaw frozen meat, but this method is best reserved for mid-sized cuts, like thick steaks and chicken pieces. After thawing, cook immediately. Related Articles.

According to the FDA , whole chickens and turkeys can last in the freezer up to a year. If you're freezing poultry pieces such as turkey or chicken breasts, thighs, or wings, however, they should be consumed within nine months, while giblets should be kept no longer than three to four months.

When it comes to fresh meat like beef, veal, or lamb, you should know that these foods can last for several months in the freezer, depending on what type of meat they are. Specifically, the FDA says that raw steaks can be kept in the freezer for six to 12 months. Chops, however, last shorter at four to six months while roasts can be kept frozen from anywhere between four months to a year. Uncooked pork has similar freezer guidelines to beef and other meats: Chops should last four to six months in the freezer, while roasts can be kept frozen for four to 12 months.

Processed pork, such as bacon, sausage, hot dogs, ham, and lunch meats, shouldn't keep them in the freezer for longer than one to two months. Follow the manufacturer's instructions or place the contents in a storage container or covered bowl before refrigerating. If your fridge has a digital temperature display you may wish to check it against an internal fridge thermometer now and again to make sure it's accurate.

Clean and inspect your fridge regularly to ensure it remains hygienic and in good working order. No food lasts forever, how ever well it is stored. Most pre-packed foods carry either a "use by" or a "best before" date. It can be dangerous to eat foods past this date. They show how long the food will be at its best.

Food can look and smell fine even after its "use by" date but that does not mean it's safe to eat. It could still contain bugs that could make you ill. Eating food past its "best before" date is not dangerous, but the food may not be good quality. Anything with a high water content like strawberries and tomatoes will go squishy but are still fine to cook with.

Place food in an airtight container or wrap it tightly in freezer bags or similar before placing in the freezer otherwise the cold air will dry it out. Eggs are best stored in the fridge as they are kept at a constant temperature. Eggs can also be frozen.