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Expert Tips

HOW TO STORE STEAKS AND MEATS

The Best Way to Store Steak and Other Meats? Freeze It

Wondering how long you can keep steak, ground beef, roasts and other meats frozen? That depends on the meat.

  • Always set your freezer temperature to 0° or below. Most refrigerator freezers are self-defrosting and the temperature inside them actually fluctuates somewhat. A 0° setting should be the warmest you use.
  • For best quality, try to use meats stored in your freezer using the guidelines below:
    • Steaks, Lamb and Beef Roasts – 6 months for maximum flavor, but can be stored for 12 months or even more
    • Hamburger, Steakburgers, Tenderloin Tips and Strips – 3 to 4 months
    • Pork, Pork Roasts and Turkey – 6 months

How to Store Steak and Other Meats in the Refrigerator

When you’re ready to plan your meal, follow our Expert Tips for How to Defrost Frozen Steaks and Meats. Once your meat has been thawed, it will last in the refrigerator for a few hours or even days, depending on the size and type of meat. Follow these tips and use the Storage Guide below to preserve its best quality.

  • Keep your refrigerator temperature set at 40°F or below
  • Be sure to place your meat on a tray or plate to catch any liquid
  • For best quality, use the guidelines below:
    • Steaks, Lamb and Beef Roasts – 3 to 5 days
    • Hamburger, Steakburgers, Tenderloin Tips and Strips – 1 to 2 days
    • Pork and Pork Roasts – 3 to 5 days
    • Cooked or Smoked Turkey and Ham – 7 days

How to Refreeze Steak and Other Meats

Yes, you can refreeze thawed steak and other cuts of beef if:

  • It has been kept refrigerator-cold – at 40 degrees or colder – for less than the refrigeration times listed above and
  • It has not been warmer than 40 degrees for more than 2 hours (1 hour in 90+ degree temperatures)

To refreeze, place meat that has been vacuum-sealed in the coldest area of the freezer, with packaging intact. Meat that has not been vacuum-sealed should be tightly wrapped in freezer paper and/or plastic wrap before refreezing.

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