Storing Meat

Properly wrapped meat cuts, frozen at 0 °F, or lower, will maintain their quality for several months. This varies, however, with the kind of meat. The following table shows a range within which you can store meat with reasonable expectation that it will maintain its quality. Meats can be kept safely frozen for longer periods than indicated, but they are apt to lose quality.

Suggested Storage Times for Raw Meat
Product......................Freezer (0°F).......Refrigerator (40°F)

Beef, roasts and steaks.....6-12 months......3-5 days
Lamb, roasts and chops.....6-9 months ......3-5 days
Pork, roasts and chops .....4-6 months........3-5 days
Beef and lamb, ground......3-4 months........1-2 days
Pork, sausage..................1-2 months........1-2 days


On the average, 1 cubic foot of freezer space will accommodate 35 to 40 pounds of cut and wrapped meat, slightly less if the meat is packaged in odd shapes.

Meat should be initially frozen at -10 °F, or lower, and as quickly as possible. If you are freezing it yourself, allow some space for air to circulate between the packages.


http://www.ams.usda.gov/howtobuy/meat.htm

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