How Long Can You Keep Meat In The Freezer?

If you’re anything like me, you want to make the most of your groceries, save time, and ensure your family is eating safely. Freezing meat is a fantastic way to achieve all three, but it comes with its own set of rules. So, let’s dive into the chilly world of frozen meats and find out how to keep our steaks and chicken breasts as fresh as the day they were bought—or frozen!

Understanding Freezer Storage

First things first, let’s talk about why we freeze meat. Freezing is a preservation method that slows down enzyme activity which causes food spoilage. It also halts the growth of bacteria, yeasts, and molds. However, it’s important to note that freezing doesn’t kill these microorganisms—it simply puts them into hibernation.

The length of time you can keep meat in the freezer depends on the type of meat and the quality of your freezer. According to the FDA, you can expect the following guidelines for freezer storage:

• Raw ground meats, all poultry, seafood: 3 to 4 months
• Raw roasts, steaks, and chops (beef, veal, lamb, and pork): 4 to 12 months
• Cooked meat or poultry: 2 to 6 months
• Lean fish: 6 to 8 months
• Fatty fish: 2 to 3 months

The Right Way to Freeze Meat

The key to maintaining quality and safety in frozen meat is how you freeze it. Here are some tips to ensure your meat stays delicious and safe:

• Wrap it up: Air is the enemy when it comes to freezing meat. Use airtight packaging like freezer wrap, aluminum foil, or freezer bags. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label and date: Always write the date and what’s inside on the package. This will help you keep track of how long it’s been in the freezer.
• Temperature matters: Keep your freezer at 0°F (-18°C) or below. This is the ideal temperature for food storage.

The Thawing Game

Thawing meat correctly is just as important as freezing it properly. Never thaw meat on the counter, as this can allow bacteria to multiply rapidly in the outer layers while the inside remains frozen. Instead, thaw meat in the refrigerator, in cold water, or in the microwave if you plan to cook it immediately.

Remember to cook thawed meat within a day or two, and never refreeze raw meat that has been thawed. Cooked meat that has been thawed can be refrozen, though there may be a loss of quality.

Safety Doesn’t Stop at Freezing

It’s essential to understand that while freezing meat can preserve it, it doesn’t make it immune to foodborne illness. Always handle meat with clean hands and utensils to prevent cross-contamination.

When it’s time to cook that frozen meat, ensure you cook it to the right internal temperature to kill any bacteria that might be present. Here’s a quick guide to those temperatures:

• Beef, Pork, Veal, Lamb: 145°F (with a 3-minute rest time)
• Ground meats: 160°F
• Poultry: 165°F

What About Power Outages?

We’ve all been there—a storm hits, and the power goes out. If this happens, keep the freezer door closed! A full freezer will keep the temperature for about 48 hours if unopened. If the power outage is prolonged, check the temperature inside the freezer with an appliance thermometer or food thermometer. If the food has stayed at or below 40°F, it is safe to refreeze or cook.

Key Takeaways

• Freezer Lifespan: Raw ground meats and poultry can be kept for 3 to 4 months, while raw steaks and chops can last 4 to 12 months.
• Proper Packaging: Use airtight packaging to prevent freezer burn and preserve quality.
• Correct Thawing: Thaw meat in the refrigerator, in cold water, or in the microwave, but never on the counter.
• Cooking Temperatures: Cook meat to the appropriate internal temperature to ensure safety.
• Power Outages: Keep the freezer door shut during outages and only refreeze or cook food if it has maintained a temperature at or below 40°F.