Refrigerate Promptly
Note: When you freeze the items below, wrap them in freezer wrap, aluminum foil, or freezer bags.
Cold Storage (cont.)
| Food | Refrigerator (40°F) | Freezer (0°F) |
| Fresh meat | ||
| Steaks (beef) | 3-5 days | 6-12 months |
| Chops (pork) | 3-5 days | 4-6 months |
| Chops (lamb) | 3-5 days | 6-9 months |
| Roasts (beef) | 3-5 days | 6-12 months |
| Roasts (lamb) | 3-5 days | 6-9 months |
| Roasts (pork or veal) | 3-5 days | 4-6 months |
| Variety meats (tongue, brain, kidney, liver, heart, or chitterlings) | 1-2 days | 3-4 months |
| Cooked meat leftovers | ||
| Cooked meat or meat dishes | 3-4 days | 2-3 months |
| Gravy or meat broth | 1-2 days | 2-3 months |
| Fresh poultry | ||
| Chicken or turkey (whole) | 1-2 days | 1 year |
| Chicken or turkey (pieces) | 1-2 days | 9 months |
| Giblets | 1-2 days | 3-4 months |
| Cooked poultry leftovers | ||
| Fried chicken | 3-4 days | 4 months |
| Cooked poultry dishes | 3-4 days | 4-6 months |
| Pieces (plain) | 3-4 days | 4 months |
| Pieces (covered with broth or gravy) | 1-2 days | 6 months |
| Chicken nuggets or patties | 1-2 days | 1-3 months |
| Fin fish | ||
| Lean fish (cod, flounder, haddock, or halibut) | 1-2 days | 6-12 months |
| Medium-flavored fish (pollack, perch, rockfish, or trout) | 1-2 days | 4-9 months |
| Full-flavored fish (salmon, tuna, or mackerel) | 1-2 days | 2-9 months |
| Shellfish | ||
| Live lobster or crab | 1-2 days | Don't freeze |
| Shrimp or scallops | 2-3 days | 3-5 months |
| Frozen seafood | ||
| Commercially frozen seafood | 6-12 months | |
| Lobster tail | 6-8 months | |
| Cooked seafood | 1-2 days | 3 months |
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Also importantBecause bacteria multiply rapidly at room temperature, remember to promptly refrigerate perishable groceries. Never thaw food on the counter. Thaw in the refrigerator, in the microwave, or under cold running water. (If you thaw food in the microwave, plan to cook it right away.) |
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View the short video clip about refrigerating baby's bottles.
