Frozen Food Storage Guide (SP 50-711)

Food item

For best quality, use within...

FRESH MEATS

• Beef roasts/steaks

12 months

• Hamburger/chipped steak

4 months

• Ground turkey, pork, veal, lamb, etc.

3–4 months

• Heart, liver, tongue

3–4 months

• Lamb roasts/steaks

9 months

• Fresh pork — chops
• Fresh pork — roasts

4 months
8 months

• Veal

9 months

CURED, SMOKED, READY-TO-SERVE MEATS

• Bacon, corned beef, wieners, etc.

1 month

• Ham/whole, half, sliced

1–2 months

• Luncheon meats

1–2 months

• Sausage

2 months

COOKED MEATS

• Beef & pork

2–3 months

FRESH POULTRY

• Chicken & turkey

12 months

• Duck & goose

6 months

• Giblets

3–4 months

COOKED POULTRY

• Dishes & cooked poultry slices or pieces
  covered with gravy or broth

• Fried poultry

4 months

CASSEROLE DISHES

• Meat

4–6 months

• Creamed meat, fish, poultry

2–4 months

COMMERCIALLY FROZEN SEAFOOD

• Shrimp, uncooked

1–2 months

• Crab meat — Dungeness

3 months

• Clams, shucked

3 months

• Oyster, shucked

4 months

• Cooked fish & shellfish dishes

3 months

• Fillets: cod, flounder, halibut

6 months

• Fillets & steaks: salmon, sea trout, bass, whiting

2–4 months

FRUITS & VEGETABLES

• Most fruits, vegetables & juice concentrates

12 months

MILK PRODUCTS

• Pasteurized cheeses

1–2 months

• Cheddar-type cheeses

6–12 months

• Butter & margarine

6 months

• Cottage cheese

1–2 weeks

• Cream cheese

4 months

• Frozen milk desserts (ice cream, etc.)

3 months

PREPARED FOODS

• Cookies

6 months

• Pre-baked cakes

2–4 months

• Fruit pies

4–6 months

• Breads

2–3 months

• Yeast bread dough & pie shells, unbaked

1–2 months

• Pastries — unbaked
• Pastries — baked

6–8 weeks
2–3 months