🛡️ Official Data Source: USDA FSIS FoodKeeper Database ↗ Learn about methodology →

Fresh 49 Verified Foods

Meat Storage Guide

Recommended shelf life, temperature conditions, and date calculation for foods in the Meat category according to official USDA FoodKeeper datasets.

💡 Key Handling Rules for Meat

🌡️ Temperature Control: Keep refrigerated items at or below 40°F (4°C) to inhibit bacterial growth.

🧊 Freezer Storage: Wrap in moisture-proof, airtight materials to prevent freezer burn and oxidation.

⚠️ Safety Check: Inspect for odor changes, texture softening, or discoloration before cooking or serving.

Jump to letter:

B C G H L P R V

B

13 items

Beef (chuck roast, brisket)

Beef (ground)

Beef (rib roast, bone-in)

Beef (rib roast; boneless, rolled)

Beef (round or rump roast)

Beef (short ribs)

Beef (steaks)

Beef (stew, cubes)

Beef (tenderloin, half)

Beef (tenderloin, whole)

Bison (ground)

Bison (whole)

Bratwurst (fresh)

C

1 items

Chorizo (fresh)

G

3 items

Goat (ground)

Goat (less tender whole cuts (stew meat, riblets, shanks))

Goat (tender whole cuts (legs, ribs, shoulder, loin))

H

1 items

Ham (uncured, fresh, uncooked)

L

12 items

Lamb (breast, rolled)

Lamb (chops, ribs, or loin)

Lamb (crown roast)

Lamb (cubes for kabobs)

Lamb (ground)

Lamb (leg steaks)

Lamb (leg, bone-in - large)

Lamb (leg, bone-in - small)

Lamb (leg; boneless, rolled)

Lamb (shanks)

Lamb (shoulder roast or shank leg half)

Lamb (stew meat, pieces)

P

12 items

Pork (crown roast - large)

Pork (crown roast - small)

Pork (ground)

Pork (loin chops, bone-in)

Pork (loin chops, boneless)

Pork (loin roast, bone-in)

Pork (loin roast, boneless)

Pork (loin, cubes)

Pork (ribs)

Pork (shoulder)

Pork (tenderloin)

Pork (tenderloin medallions or loin cubes)

R

1 items

Rabbit (whole, fresh)

V

6 items

Variety meats (liver, tongue, chitterlings, etc.)

Veal (ground)

Veal (leg rump or round roast, boneless)

Veal (loin roast, bone-in)

Veal (shoulder roast, boneless)

Venison (round, rump, loin, or rib roast)