Storage chart for meats*
TYPE
APPROXIMATE
TIME (DAYS)
Chicken
I to 2
Ground beef
I to 2
Variety meats
I to 2
Steaks and roasts
3 to 5
Cold cuts
3 to 5
Bacon
5 to 7
Cured meat
7 to 10
*If storing meat. longer than
the time given, freezing
is
recommenaea.
IMPORTANT:Use fresh fish and shellfishthe
same day as purchased.
Storing frozen food
Prepackaged
frozen food
Store in original packaging on freezer door
shelf or on freezer shelf.
Meat/poultry
Trim off excess fat and remove
bones when
necessary.
Meat/poultTy
should not be
salted. Wrap tightly In heavy-duty
aluminum
foil, plastic-coated
paper
or non-permeable
plastic wraps (made
out of a saran film).
Press out as much
air as possible.
Label and
date
the meat/poulJTy.
Do not reffeeze
thawed
meat.
Ice cream
Store In original packaging.
When opened,
place a piece of aluminum foil or waxed
paper against ice cream surface to prevent
the formation of ice crystals,
Frozen juices
Store In orlglnal container on freezer door
shelf or on freezer shelf,
Storage
chart for frozen food*
TYPE
APPROXIMATE
TIME(MONTHS)
Bread
2
Cooked dishes
2 to 3
Fresh fish/seafood
6
Frozenfish/seafood
I to 3
Fruit
6
Ice cream
1
ConcenJTated Juice
4 to 6
Bacon
less t han 1
Pork roast/chops
3 to 4
Sausage
1 to 2
Beef/veal/lamb r oasts
6
Ground meat
Ito 2
Poultry
3 to 4
Vegetables
6
• Storage
times given in this chart
are only a guide.
For best use of
freezer space,
keep frozen food for shod times.
Use, then
replace
as needed.
Courtesy
of National
Livestock & Meat
Board and
U.S.D.A.
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