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//MEAT STORAGE TIPS
Maximum
storage recommendations for fresh, cooked and
processed meats.
Freeze
and store meat at -17C (0°F)
or lower. The length of storage for maximum freshness is given in
Table I. Products may be stored longer than the recommended times, but
quality
will progressively lessen with time.
|
Meat
|
Refrigerator*
|
Freezer**
|
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Beef (fresh)
|
2 to 4 days
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6 to 12 months
|
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Veal (fresh)
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2 to 4 days
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6 to 9 months
|
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Pork (fresh)
|
2 to 4 days
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3 to 6 months
|
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Lamb (fresh)
|
2 to 4 days
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6 to 9 months
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Ground beef, veal, and lamb
|
1 to 2 days
|
3 to 4 months
|
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Ground pork
|
1 to 2 days
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1 to 3 months
|
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Variety meats
|
1 to 2 days
|
3 to 4 months
|
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Luncheon meats
|
1 week
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Not recommended
|
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Sausage, fresh pork
|
1 week
|
60 days
|
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Frankfurters
|
4 to 5 days
|
1 month
|
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Bacon
|
5 to 7 days
|
1 month
|
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Smoked ham, whole
|
1 week
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60 days
|
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Ham slices
|
3 to 4 days
|
60 days
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Beef, corned
|
1 week
|
2 weeks
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Leftover cooked meat
|
1 week
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2 to 3 months
|
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Sausage, smoked
|
3 to 7 days
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Not recommended
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Sausage, dry & semi-dry (unsliced)
|
2 to 3 weeks
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-/-
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Meat pies (cooked)
|
-/-
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3 months
|
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Swiss steak (cooked)
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-/-
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3 months
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Stews (cooked)
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-/-
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3 to 4 months
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Prepared meat dinners
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-/-
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2 to 6 months
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*
2.2C
to 4.4C (36 to 40°F)
**
minus 17C and lower (0°F or lower)
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