Raw meat can technically be kept in a freezer forever, because sub-zero temperatures stop fish, chicken and beef from spoiling, but that does not mean anyone will want a five-year-old steak for dinner, according to Southern Living.
A steak left wrapped in ice crystals for that long comes out dry, tough and short on flavor, the outlet reported. Most raw meat should not be kept in the freezer for longer than a year, and some cuts should be cooked within two to four months of freezing. It remains technically safe to eat after that point, but the quality drops off well before then.
Southern Living, a U.S. lifestyle magazine that covers cooking, home and gardening, noted that keeping raw meat past those windows will not make it dangerous, only less appealing on the plate.
Does Frozen Meat Go Bad?
Freezing stops raw meat from spoiling because it halts the growth of the microorganisms that cause food poisoning. But frozen meat can still turn, developing an unpleasant taste over time, according to Southern Living.
That process happens far more slowly, but the fat in raw meat eventually turns rancid, especially if the meat is loosely wrapped and exposed to air. Freezing also forms ice crystals that tear apart cell walls and change the meat's texture. The meat starts to dry out as moisture evaporates, and steaks or chicken breasts left in the freezer long enough to develop freezer burn turn spongy, rubbery or tough.
Food with freezer burn is technically still safe to eat, but it will no longer look or taste as good, the outlet said.
How Long Raw Meat Lasts in the Freezer
Most raw meat keeps in the freezer for four months to a year, though bacon, sausage, ground meat and many shellfish and crustaceans have a shorter shelf life, Southern Living reported. The outlet published maximum freezer storage times for different types of meat, while cautioning that meat will not last that long if it is simply tossed into the freezer in its foam tray without extra wrapping.
- Pork chops and roasts: 4 to 6 months
- Fresh, uncured ham: 6 months
- Bacon: 1 month
- Sausage: 1 to 2 months
- Ground beef and other ground meat: 3 to 4 months
- Fresh beef: 6 to 12 months
- Fresh lamb: 6 to 9 months
- Poultry pieces: 9 months
- Whole chicken or turkey: 12 months
- Shrimp and crayfish: 6 to 18 months
- Other shellfish and crustaceans: 2 to 4 months
- Fatty fish: 2 to 3 months
- Lean or white fish: 4 to 8 months
How to Freeze Raw Meat Properly
Freezing will not stop meat from spoiling, or improve its flavor, if it is already close to going bad in the fridge, Southern Living noted. Raw meat should go into the freezer within a day of purchase for the best quality, and the freezer itself should be set to zero degrees Fahrenheit or colder to prevent spoilage.
The outlet recommended wrapping the original packaging in an extra layer of plastic wrap or aluminum foil to prevent moisture loss, then placing it inside a freezer bag with the air pressed out for added protection. The month and year should be written on the package in pen or permanent marker, and the meat should be stored toward the back of the freezer, away from warm air, with older items kept at the front where they are easy to reach.
UNIAN, the Ukrainian news agency that first carried the guidance from Southern Living, has previously written about why some people soak roasted meat in water before eating it.
