Frozen meat how long

And summer is a time for relaxation and time with loved ones. Each year, 48 million people fall sick from food poisoning, whether in a restaurant or in their own home, estimates the Centers for Disease Control and Prevention.

Researchers say it may be anywhere as low as 12 percent to as high as 80 percent. According to the U. Department of Agriculture USDA guidelines for refrigeration and food safety, there are two kinds of bacteria that can grow on your food:.

In either case, following the rules of safe food storage will help keep the food you eat both delicious and safe. The good news is no fancy vacuum sealer is required to safely freeze meat. However, sealing out moisture certainly does help keep these foods tasting fresh for longer when you eventually defrost and cook them.

So while you can safely store these foods in their original packaging, the USDA recommends that you add another layer of plastic wrap or foil before plunging your meats into the frozen abyss.

That extra layer will help keep out moisture and keep those foods tasting fresh. This assumes you thawed them properly to begin with more on that later. Whether you follow those time limits or keep these foods frozen for much longer, the freezer will always be your safest bet. Raw meats and fish will always last longer in the freezer than they do in the fridge.

USDA guidelines on safe defrosting say you should only thaw frozen meats in the fridge or in a leakproof plastic bag submerged in cold water. The same goes for marinating raw meat in the fridge. Place the meat in a covered dish to avoid spilling. Beyond the freezer, canned meats and fish also offer you a very long storage life: between two and five years. 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.

Safe storage also protects the meat from flavor and quality loss. A number of compounds in meat oxidize and break down rather quickly at room temperature, which can lead to a noticeable loss of flavor. Proper storage techniques — such as curing, smoking, and freezing — may help slow this process or prevent some or all quality loss.

In most cases, it is OK to store meat purchased from a market in the package it came in. Check for any holes or breaks in the package first, but an airtight package will keep the meat safe at the recommended temperature. For butchered meat, wrap the cuts in an airtight package first. The Food and Drug Administration FDA recommend overwrapping the packaging with airtight foil or plastic wrap if freezing for longer than 2 months. Freezing temperature is a crucial aspect of storing meat.

The USDA note that this temperature inhibits the growth of bacteria and shuts down any other microbes, such as yeasts and molds, in the food. People can use a thermometer to check whether or not their freezer will reach this temperature.

Some freezers that see frequent use may not reach temperatures this low consistently, which may put the food at risk of bacterial growth and spoilage. The slowest and perhaps safest technique is to thaw the sealed package in the refrigerator. Smaller cuts of meat may defrost in a few hours, whereas larger cuts of meat may take a few days to defrost.

To safely thaw meat faster, a person can place it in a leakproof plastic bag and set it in a tub of cold water. They should change the water every 30 minutes and cook the meat immediately after thawing. Some microwaves also have specific settings to help defrost frozen meat. If using the microwave method, cook the meat immediately after defrosting it. Never thaw meat out in the open at room temperature, such as on a counter or in the sink.

Most of it keeps for a few days in the fridge, but when it comes time to store it in the freezer, things can get confusing fast. Make sure that any meats or prepared foods make it into the fridge within that timeframe.

However, the quality will suffer the longer it stays in the freezer. The meats with the most longevity include steaks, roasts, and a whole chicken or turkey, which can all last up to one year. On the other end of the spectrum, processed meats like bacon and hot dogs are the least freezer-friendly, staying good for only up to a month in the icebox. Check out the guidelines below:. Follow these tips to make the most of them:. With more people reusing single-use plastic carrier bags or using a reusable bag for life, you can help prevent bacteria spreading to ready-to-eat food by:.

If there has been any spillage, soiling or damage, plastic bags for life or single-use plastic carrier bags should ideally be disposed of. Page last reviewed: 4 June Next review due: 4 June How to store food and leftovers - Eat well Secondary navigation Food and diet Nutrition and food groups Eating a balanced diet 8 tips for healthy eating The Eatwell Guide Food labels Food labelling terms Reference intakes on food labels Starchy foods and carbohydrates Dairy and alternatives Meat in your diet Fish and shellfish The healthy way to eat eggs Beans and pulses Water, drinks and your health Eating processed foods.

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