Safe Handling of Foods

Storage and Leftovers


Storing Meat and Poultry

To Store In Refrigerator: May be stored as purchased in plastic wrap for a day or two. For longer time, remove from store wrapping and wrap loosely in wax paper or plastic film.

To Store In Freezer: Wrap tightly in freezer paper, plastic film, or foil. Freeze.

Leftovers: Freeze or refrigerate as soon as possible.

Canned Meat And Poultry: Read the label, refrigerate, if necessary. Otherwise, store in cool, dry place. Do not buy products in bulging or dented cans.

 
STORAGE TIME
 
Eating quality drops after time shown Refrigerate at
35 F. to 40 F.
DAYS		 Freeze at
0 F.
MONTHS
Fresh Meats
Roasts (Beef and Lamb) 3 to 5 6 to 12
Roasts (Pork and Veal) 3 to 5 4 to 8
Steaks (Beef) 3 to 5 6 to 12
Chops (Lamb) 3 to 5 6 to 9
Chops (Pork) 3 to 5 3 to 4
Ground and Stew Meats 1 to 2 2 to 3
Variety Meats 1 to 2 3 to 4
Sausage (Pork) 1 to 2 2 to 3
 
PROCESSED MEATS
Bacon 7 1
Frankfurters 7 1/2
Ham (Whole) 7 1 to 2
Ham (Half) 5 1 to 2
Ham (Slices) 3 1 to 2
Luncheon Meats 3 to 5 Freezing
Sausage (Smoked) 7 Not
Sausage (Dry and Semi-Dry) 14 to 21 Advised
 
COOKED MEATS
Cooked Meats and Meat Dishes 3 to 4 2 to 3
Gravy and Meat Broth 1 to 2 2 to 3
 
FRESH POULTRY
Chicken and Turkey (Whole) 1 to 2 12
Chicken (Pieces) 1 to 2 9
Turkey (Pieces) 1 to 2 6
Duck and Goose (Whole) 1 to 2 6
Giblets 1 to 2 3
 
COOKED POULTRY
Pieces (Covered with Broth) 1 to 2 6
Pieces (Not Covered) 1 to 2 1
Cooked Poultry Dishes 1 to 2 6
Fried Chicken 1 to 2 4

 

 

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