How Long Can You Freeze Meat?

Freezing meat is a great way to save money and reduce food waste. Having a well-stocked freezer can make weeknight dinners a breeze – just pull out a package of frozen meat to defrost, and dinner is half made! But how long does frozen meat last, and what is the best way to freeze meat are some common concerns.

In this article, we’ll provide guidelines on the freezer life of different meats, including beef, pork, chicken, turkey, lamb, and fish. Whether you’re freezing meat for a few weeks or wanting to stash roasts for months, we’ve got the freezer life answers you’re seeking. Read on to learn how long your meat will last frozen so you can confidently store proteins.

Is It Safe to Eat 2-Year-Old Frozen Meat?

One common question many people have is whether it’s safe to eat meat that has been frozen for an extended period, such as two years. Generally, two-year-old frozen meat is safe to eat if it’s been stored properly and hasn’t been freezer-burnt. Freezing puts microbes like bacteria into sleep mode, making it almost impossible for most frozen foods to spoil in a working freezer. However, it’s essential to ensure the meat has been continuously frozen at 0°F or below and tightly sealed to prevent exposure to air, which can cause freezer burn and degrade the meat’s quality.

How Long Can Meat Be Frozen?

Different types of meat have varying shelf lives when stored in the fridge and freezer. We have a detailed overview of keeping a variety of meat in both forms. So, people looking for answers to “How Long Can Meat Stay in the Fridge?” and “How Long Does Meat Last in the Freezer?” can consider the table below:

Type of Meat		In Fridge	In Freezer
Beef	Roasts	3–5 days	4–12 months
	Steaks	3–5 days	6–12 months
	Ground beef	1–2 days	3–4 months
Poultry	Whole chicken or turkey	1–2 days (uncooked), 3–4 days (cooked)	1 year
	Chicken or turkey breasts, thighs, or wings	1–2 days (uncooked), 3–4 days (cooked)	9 months
	Giblets	1–2 days	3–4 months
Pork	Fresh pork roast, steaks, chops, or ribs	3–5 days	4–6 months
	Fresh ground pork, pork liver, or a variety of meats	1–2 days	3–4 months
	Home-cooked pork, soups, stews, or casseroles	3–4 days	2–3 months
Lamb	Roasts	3–5 days	6–9 months
	Chops	3–5 days	4–6 months
	Ground lamb	1–2 days	3–4 months
Veal	Roasts	3–5 days	6–9 months
	Chops	3–5 days	4–6 months
	Ground veal	1–2 days	3–4 months
Seafood	Fish fillets or steaks	1–2 days	2–3 months
	Shellfish (e.g., shrimp, scallops)	1–2 days	3–6 months
Other	Processed meats (e.g., sausages, bacon)	3–5 days	1–2 months

How to Freeze Meat

Here are some steps for freezing meat:

• Start by looking for fresh meat. Freezing meat when it’s past its prime can diminish quality and taste.
• Portion the meat into sizes you will use. Freezing meat in bulk often leads to waste if you end up thawing more than you need. Portion into sizes for 1-2 servings or meals.
• Use freezer bags or airtight containers. Squeeze out as much air as possible before sealing to prevent freezer burn. Make sure the bags or containers are freezer-safe.
• Label the packages with the type and cut of meat and the date. This makes it easier to identify and use within a recommended timeframe.
• Freeze meat as fast as possible. Use a freezer set to 0°F or below. The quicker the meat freezes, the smaller the ice crystals will be and the better it retains moisture and texture.
• Most raw meats like beef, pork, lamb, and poultry can be frozen for 4-12 months. Ground meats and organ meats don’t freeze as long – 2-3 months is best.
• Defrost frozen meat slowly in the refrigerator. Don’t thaw at room temperature. Cook the meat immediately once thawed.
• Meat can be cooked directly from frozen, but may require 25-50% longer cooking time. Make sure the meat is cooked to a safe internal temperature.

How Many Times Can You Freeze Meat?

The number of times you can freeze meat depends on several factors, including how the meat was handled before freezing, how it was thawed, and how it was cooked. But, in general, most raw meats like beef, pork, lamb, and poultry can be safely frozen 2-3 times if properly packaged in freezer-grade wrap and frozen quickly at 0°F or below. Ground meats and processed meats like sausage and deli meats should only be frozen once for best quality.

Freezing meat quickly, protecting against freezer burn, avoiding temperature fluctuations, and thawing in the refrigerator helps retain moisture, texture, and flavor through multiple freezes. However, refreezing raw meat after thawing is not recommended.

How to Thaw Frozen Meat

Thawing meat properly is as important as freezing it correctly to ensure food safety. Here are some safe methods for thawing frozen meat:

Refrigerator Thawing

• Place frozen meat on a plate or in a container to catch drips.
• Allow 24 hours of thawing time per 5 pounds of meat.
• Keep meat on the lowest shelf of the refrigerator to prevent cross-contamination.
• Cook thawed meat within 1-2 days.

Cold Water Thawing

• Choose a small enough cut of meat to submerge in cold water.
• Place sealed meat in cold water, changing water every 30 minutes.
• Allow about 2-3 hours for cuts less than 2 pounds.
• Cook immediately after thawing.

Microwave Thawing

• Use only for small cuts of meat, no more than a pound.
• Set the microwave to the defrost setting at 30% power.
• Turn meat over frequently and break up larger cuts.
• Cook the meat right after microwaving.
• Never thaw meat at room temperature or in hot water. This encourages foodborne bacteria.
• Cook frozen meat immediately by increasing the cooking time by 25-50%.
• Always cook thawed meat immediately, and do not refreeze raw meat after thawing.

How to Tell if Frozen Meat is Bad

Here are some tips on how to tell if frozen meat has gone bad:

• Check the Expiration Date: Meat kept frozen long past its expiration date is likely to suffer quality loss or spoilage. Use frozen meat within the recommended times.
• Observe the Color: Discoloration or an unusual dull, grayish color may indicate spoiled meat. Healthy frozen meat should be the same color as when it was fresh.
• Smell the Meat: Rancid, sour or unpleasant odors are a sign of spoiled frozen meat. Fresh frozen meat should have little to no scent.
• Examine the Texture: Meat that is slimy, sticky or mushy when still partially frozen could be spoiled. Good frozen meat should still feel firm and solid.
• Look for Freezer Burn: Meat with white/grayish dry spots or a dried-out appearance has probably undergone freezer damage and quality loss.
• Monitor for Thawed Portions: Partial thawing due to temperature fluctuations can breed bacteria on frozen foods. Discard if the meat has thawed and then refrozen.

When in doubt, throw it out! Don’t risk getting sick from questionable frozen meat. Discard the meat if you have any concerns.

Final Verdict

Freezing meat is one of the best ways to extend the shelf life of proteins while retaining quality and taste. With proper freezing, thawing, and food safety practices, most raw meats can be frozen for 2-12 months, depending on the cut. Always make sure to tightly wrap meat in freezer-grade packaging, freeze at 0°F as quickly as possible, thaw in the refrigerator, and cook thawed meat right away.

Following the guidelines in this article will allow you to safely freeze a variety of meats to have high-quality proteins ready for meals anytime. With a well-stocked freezer, you can enjoy your favorite meats while reducing food waste and saving money on future grocery trips.

FAQs

How to freeze meat without freezer burn?

To freeze meat without freezer burn, ensure it’s tightly wrapped in freezer-safe packaging, such as plastic wrap or freezer bags, to minimize air exposure. Remove as much air as possible from the packaging before sealing it, and consider double wrapping with an additional layer of aluminum foil to provide extra protection against freezer burn.

Can you freeze meat in aluminum foil?

Yes, you can freeze meat in aluminum foil, but it’s best to use it as an additional layer of protection rather than the primary packaging. Wrap the meat tightly in plastic wrap or freezer paper first to minimize air exposure and moisture loss, then wrap it securely in aluminum foil. Ensure the package is tightly sealed to prevent freezer burn.

Can you freeze meat twice?

It’s generally safe to freeze meat twice, but it’s best to avoid multiple thawing and refreezing cycles to maintain quality. If meat has been thawed in the refrigerator and kept at a safe temperature (below 40°F/4°C), it can be refrozen without cooking. However, repeated thawing and refreezing can affect texture and taste.

How to freeze meat without freezer bags?

If you don’t have freezer bags, you can freeze meat using alternative methods. Wrap the meat tightly in plastic wrap, aluminum foil, or freezer paper to minimize air exposure. Alternatively, use airtight containers or vacuum-sealed bags. Ensure the packaging is tightly sealed to prevent freezer burn and maintain quality during storage.