
Whether you’re storing raw or cooked meat, knowing how long it lasts in the fridge or freezer can save you from waste and foodborne illnesses. For your information, the term "meat" in this blog post refers to all kinds of animal flesh meats (chicken, turkey, pork, beef, fish and seafood).
General Tips for Storing Meat
Storage Temperature: Keep your fridge at or below 4°C (40°F) and your freezer at -18°C (0°F).
Storage Containers: Store meat in airtight containers or wrap it tightly to prevent freezer burn and contamination.
Label and Date: Always label and date your meat so you know when it needs to be used.
Thaw Safely: Thaw frozen meat in the fridge, not on the counter. If you want to cook it immediately, thaw it in the microwave or under running warm (not hot) water. Never re-freeze thawed meat!
Raw Meat Shelf Life
Meat Type | Fridge (Raw) | Freezer (Raw) |
Beef & Lamb | 3-5 days | 6-12 months |
Chicken & Turkey | 1-2 days | 9-12 months |
Pork | 3-5 days | 6-8 months |
Fish (Fatty) | 1-2 days | 2-3 months |
Fish (Lean) | 1-2 days | 6 months |
Shellfish | 1-2 days | 2-4 months |
Cooked Meat Shelf Life
Meat Type | Fridge (Cooked) | Freezer (Cooked) |
Beef & Lamb | 3-4 days | 2-3 months |
Chicken & Turkey | 3-4 days | 2-6 months |
Pork | 3-4 days | 2-3 months |
Fish (All Types) | 3-4 days | 2-3 months |
Shellfish | 2-3 days | 2-3 months |
Signs Meat Has Gone Bad
Smell: A sour, rancid, or ammonia-like smell is a warning sign.
Texture: If it feels slimy or sticky, it’s likely spoiled.
Color: Discoloration, such as gray, green, or brown patches, can indicate spoilage.
When in doubt, throw it out!
Pro Tip: Freezer Burn Isn’t Dangerous
Freezer burn occurs when meat loses moisture and develops dry spots. While it’s not harmful to eat, it can affect the texture and taste. To prevent freezer burn, wrap meat tightly in plastic wrap or use freezer-safe bags.
Got questions about food safety? Reach out—I'm here to help!
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