Meat
| Meats |
How to store |
Refrigerator 35-40°F |
Freezer 0°F |
| Raw roasts, steaks, chops, smoked |
In retail packages, waxed paper, or foil. Store in coldest part of
refrigerator. For freezing, wrap in foil or freezer paper. |
3-5 days |
4-12 months |
| Raw livers, raw heart, raw kidneys and other variety meats |
Store like roast, steaks, etc. |
1-2 days |
3-4 months |
| Raw ground meat |
Store like roast, steaks, etc. |
1-2 days |
3-4 months |
| Sliced bacon |
Keep in original package, sealable bags, or foil. Store in coldest
part of refrigerator or in meat keeper. |
7 days |
1 month |
| Lunchmeat |
Keep wrapped. Store in coldest part of refrigerator. |
3-5 days, opened
2 weeks, unopened |
1-2 months |
| Cooked meat dishes and leftovers |
Cool and refrigerate immediately. Store in tightly covered container. |
3-4 days |
2-3 months |
Refrigerator Storage of Poultry
| Poultry |
How to store |
Refrigerator 35-40°F |
Freezer 0°F |
| Fresh poultry |
Refrigerate in wax paper, foil or in covered container. |
1-2
days |
9-12 months |
| Cooked poultry, leftovers |
Cool and refrigerate within 2 hours after cooking.
Remove stuffing and refrigerate. Wrap and refrigerate. |
3-4 days, unless
covered in broth or gravy, then 1-2 days |
4-6 months |
Refrigerator Storage of Fish and Seafood
| Fish |
How to store |
Refrigerator Shelves 35-40°F |
Freezer 0°F |
| Fresh fish |
Refrigerate. Wrap in waxed paper or foil; store in covered container |
1-2 days. Keep shellfish to be eaten raw only a few hours. |
2-6 months |
| Cooked fish |
Refrigerate tightly wrapped in a covered container. |
3-4 days |
4-6 month |
| Fresh shrimp, scallops, crawfish, squid |
Keep in original container |
1-2 days |
3-6 months |
| Shrimp |
Keep in original container |
1day, fresh (uncooked) |
3 months |
Source: Refrigerator Storage - Meat Safety for the Consumer - U. Illinois Extension
See also: Storing Meat (Repackaging, Freezing, ...) at U. Ill
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