Meat is a highly perishable food, so special care and attention is needed to make sure you keep meat fresh so that it remains a high-quality, healthy product. Spoilage and unhealthiness of meat is caused by bacteria and other microorganisms. There are two different groups of bacteria that affect refrigerated meat. Pathogenic bacteria make us sick, while spoilage bacteria make our food spoil and our fridges smell bad. By smell, sight and taste, you cannot tell if meat contains pathogenic bacteria, unlike meat contaminated with spoilage bacteria.

In a refrigerated state, spoilage bacteria thrive. The fact that all food in a refrigerator eventually goes bad proves this. Spoiled food doesn’t make you sick, it may taste bad, but unless it contains pathogenic bacteria, your digestive system will be fine. Unrefrigerated meat, if left out on the counter for a few hours, may smell and look good, but may be loaded with pathogenic bacteria. This contamination usually occurs during cutting and processing. These bacteria require certain conditions to grow; a very low acidity level (almost neutral pH) within the meat; a water supply or other moisture, such as meat juices, or a warm temperature, typically between 45°F and 127°F.

There are five basic types of meat, each of which requires special storage techniques. They are cooked, frozen, fresh, cured and canned meats.

Cooked meats should be used within a week of preparation, or frozen and properly wrapped for later use. Meat can be kept for longer periods of time if frozen at -10°F or below. After it is frozen, keep the temperature at 0°F or below. Most side-by-side and chest freezers can maintain this temperature while most ice compartments in refrigerators cannot, so storing meat in this compartment is not recommended.

Try to limit freezer storage time for all meats to maintain quality and freshness. Freezing the meat will not improve the quality, but it will retain its natural color, texture, nutritional value, and flavor.

Refrigerate fresh meats at temperatures of 38° to 40°F for as long as possible.

Fresh meat should be stored in the coldest part of the refrigerator, usually in the back, away from the door. If it is going to be used within two days, leave the meat in its original packaging. If storing longer, rewrap meat in freezer wrap and freeze.

Cured, smoked, and ready-to-eat meats include bacon, ham, sausage, and smoked pork. The heating, processing, and smoking of these items inactivates most enzymes and bacteria. These products must remain in their original packaging to avoid further contamination. After opening, most cured meats will stay fresh for about a week in the refrigerator and should be stored in airtight containers to prevent refrigerator odors. Cold cuts should not be frozen.

There are two varieties of canned meat, some require refrigeration, such as hams, and some do not, such as corned beef, chili con carne, and jerky.

Storage Suggestions for Cooked, Fresh, and Processed Meats

meat in the fridge
Ground beef, veal and lamb – 1 to 2 days
Ground pork – 1 to 2 days
Sausage, fresh pork – 1 week
Veal (fresh) – 2 to 4 days
Beef (fresh) – 2 to 4 days
Lamb (fresh) – 2 to 4 days
Pork (fresh) – 2 to 4 days
Sausages – 1 week
Smoked ham, whole – 1 week
Ham slices – 3 to 4 days
Sausage, smoked – 3 to 7 days
Sausage, dry and semi-dry (not sliced) – 2 to 3 weeks
Bacon – 5 to 7 days
Stews (cooked) – Not recommended
Meat Pies (Cooked) – Not Recommended
Swiss Steak (Cooked) – Not Recommended
Leftover cooked meat – 1 week
Prepared meat dinners – Not recommended
Corned Beef – 1 week
Sausages – 4 to 5 days
The refrigerator should be between 36 and 40 °F

meat in the freezer
Ground beef, veal and lamb – 3 to 4 months
Ground pork – 1 to 3 months
Sausage, fresh pork – 60 days
Veal (fresh) – 6 to 9 months
Beef (fresh) – 6 to 12 months
Lamb (fresh) – 6 to 9 months
Pork (fresh) – 3 to 6 months
Sausages – Not recommended
Smoked ham, whole – 60 days
Ham slices – 60 days
Sausage, smoked – Not recommended
Sausage, dry and semi-dry (not sliced) – Not recommended
Bacon – 1 month
Stews (cooked) – 3 to 4 months
Meat patties (cooked) – 3 months
Swiss steak (cooked) – 3 months
Leftover cooked meat – 2 to 3 months
Prepared meat dinners – 2 to 6 months
Beef, corned – 2 weeks
Sausages – Not recommended

Freezer must be at 0°F or below