Meat & Poultry
Chicken, beef, pork, turkey, and processed meats — how long they keep raw, cooked, and frozen.
Raw poultry and ground meat spoil on a different clock from whole steaks and chops. Grinding and poultry processing spread surface bacteria through the product, so the refrigerator window is 1–2 days; intact beef, pork, lamb, and veal cuts get 3–5 days. Freezer times on this site are quality windows — food held at 0°F stays safe longer, but texture and flavor fade.
Refrigerator numbers are safety windows from FoodSafety.gov and USDA FSIS. Do not extend them because a package still looks fine. For package dating language, see sell by vs best by. For cook temperatures, see color is not doneness. Keep raw packages on the bottom shelf. After an outage, use power-outage keep-or-discard.
22 foods in Meat & Poultry