Most folks get this wrong. How long does raw and cooked meat last in the fridge and freezer?
McKayla Davis
Contributing Writer
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Many people believe that as long as meat is stored in the fridge or freezer, it will last indefinitely. However, this is a common misconception that can lead to foodborne illnesses. Understanding the specific timeframes for storing different types of meat is crucial for maintaining food safety and quality. This article aims to clarify these misconceptions by providing detailed guidelines on how long raw and cooked meats can be safely stored in both the fridge and freezer.
Understanding Meat Storage: Fridge Versus Freezer
The fridge and freezer serve different purposes when it comes to meat storage. The fridge is designed to slow down the growth of bacteria, keeping meat fresh for a limited period. In contrast, the freezer halts bacterial growth by keeping the meat at temperatures below freezing, which significantly extends its shelf life. Knowing when to use each storage method is key to maintaining the quality and safety of meat products.
How long does raw and cooked meat last in the fridge and freezer?
1. Raw Ground Beef, Pork, Turkey, or Chicken
Fridge: 1-2 days
Freezer (Raw): 3-4 months
Freezer (Cooked): 2-3 months
🔹 Why? Ground meat has a larger surface area, making it more susceptible to bacterial growth. Freezing slows bacterial activity but doesn’t eliminate it completely.
2. Cooked Ground Meat (Beef, Pork, Turkey, Chicken)
Fridge: 3-4 days
Freezer: 2-3 months
🔹 Why? Cooking kills bacteria, but leftovers can still develop spoilage bacteria over time. Freezing prevents this but doesn’t keep it fresh indefinitely.
3. Raw Steaks (Beef, Pork, Lamb, Veal)
Fridge: 3-5 days
Freezer (Raw): 6-12 months
Freezer (Cooked): 2-3 months
🔹 Why? Whole cuts last longer than ground meat due to less exposed surface area. Freezing raw steaks prevents bacterial growth, but freezing cooked steak changes its texture over time.
4. Cooked Steaks (Beef, Pork, Lamb, Veal)
Fridge: 3-4 days
Freezer: 2-3 months
🔹 Why? Cooking removes bacteria, but moisture loss and freezer burn affect the quality after a few months.
5. Raw Chicken or Turkey (Whole)
Fridge: 1-2 days
Freezer (Raw): 1 year
Freezer (Cooked): 4 months
🔹 Why? Poultry is prone to bacterial growth, so fresh storage is short. Freezing preserves raw poultry well due to its high moisture content.
6. Raw Chicken or Turkey (Parts – Breasts, Thighs, Drumsticks, Wings)
Fridge: 1-2 days
Freezer (Raw): 9 months
Freezer (Cooked): 4 months
🔹 Why? Smaller pieces freeze faster but have more surface area, making them slightly less durable in the freezer than whole poultry.
7. Raw Bacon
Fridge: 1 week
Freezer (Raw): 1 month
Freezer (Cooked): 1-2 months
🔹 Why? Cured meats contain preservatives but still spoil quickly due to moisture. Frozen bacon loses quality fast because fat goes rancid over time.
8. Raw Deli Meats (Ham, Turkey, Roast Beef, etc.)
Fridge: 3-5 days
Freezer (Raw or Cooked): 1-2 months
🔹 Why? Processed meats have preservatives but remain perishable. Freezing extends life, but texture degrades quickly.
9. Cooked Deli Meats (Pre-packaged or Fresh-Sliced)
Fridge: 3-5 days
Freezer: 1-2 months
🔹 Why? Cooked deli meats last longer than raw but can develop freezer burn quickly due to their thin slices.
10. Raw Pork Chops
Fridge: 3-5 days
Freezer (Raw): 4-6 months
Freezer (Cooked): 2-3 months
🔹 Why? Pork chops freeze well but are prone to drying out due to their lean meat composition.
11. Raw Sausages (Pork, Chicken, Turkey, Beef)
Fridge: 1-2 days
Freezer (Raw): 1-2 months
Freezer (Cooked): 2-3 months
🔹 Why? Sausages contain fat, which can spoil quickly. Cooking them extends shelf life slightly, but freezing raw sausages preserves them well.
12. Cooked Sausages (Fully Cooked or Smoked Sausages)
Fridge: 1 week
Freezer: 1-2 months
🔹 Why? Pre-cooked sausages contain preservatives but can still develop off-flavors if stored too long.
13. Raw Hot Dogs
Fridge: 2 weeks (unopened), 1 week (opened)
Freezer (Raw or Cooked): 1-2 months
🔹 Why? Processed meats have preservatives but don’t last indefinitely due to moisture content.
14. Raw Shrimp (Shelled or Unshelled)
Fridge: 1-2 days
Freezer (Raw): 6-12 months
Freezer (Cooked): 2-3 months
🔹 Why? Shellfish are highly perishable due to their high protein content. Freezing raw shrimp works well but cooked shrimp can get rubbery.
15. Cooked Shrimp
Fridge: 3-4 days
Freezer: 2-3 months
🔹 Why? Cooked shrimp dries out fast, so it’s best eaten fresh or frozen quickly.
16. Raw Fish (Salmon, Cod, Tilapia, etc.)
Fridge: 1-2 days
Freezer (Raw): 3-8 months
Freezer (Cooked): 2-3 months
🔹 Why? Fish spoils rapidly due to enzymes and bacteria, but freezing preserves its texture for several months.
17. Cooked Fish
Fridge: 3-4 days
Freezer: 2-3 months
🔹 Why? Cooked fish is delicate and can lose moisture and texture quickly.
18. Raw Crab, Lobster, or Clams
Fridge: 1-2 days
Freezer: 2-3 months (if frozen fresh)
🔹 Why? Shellfish spoil quickly due to bacteria and enzyme activity.
19. Cooked Crab, Lobster, or Clams
Fridge: 3-4 days
Freezer: 2-3 months
🔹 Why? Cooking extends the life slightly, but they still deteriorate quickly in texture.
20. Raw Duck or Goose
Fridge: 1-2 days
Freezer (Raw): 6 months
Freezer (Cooked): 4 months
🔹 Why? Waterfowl have more fat, which can turn rancid if stored too long.
21. Cooked Duck or Goose
Fridge: 3-4 days
Freezer: 4 months
🔹 Why? Fat content helps with freezing, but it can still develop off-flavors over time.
22. Raw Lamb Chops or Roasts
Fridge: 3-5 days
Freezer (Raw): 6-12 months
Freezer (Cooked): 2-3 months
🔹 Why? Lamb has natural enzymes that slow spoilage slightly compared to other meats.
23. Cooked Lamb
Fridge: 3-4 days
Freezer: 2-3 months
🔹 Why? Lamb dries out in the freezer, but proper packaging helps.
24. Raw Venison or Game Meat
