Freshly ground meat has a short fridge life. Freeze whatever you won't cook in a day or two, packed so it freezes fast and doesn't get freezer burn.
How long it keeps
| Food | Fridge (40°F) | Freezer (0°F), for quality |
|---|---|---|
| Ground beef, pork, lamb, venison | 1–2 days | 3–4 months |
| Ground chicken or turkey | 1–2 days | 3–4 months |
| Fresh sausage | 1–2 days (Mississippi State: up to 3) | 1–2 months (Mississippi State: 2–4) |
How to pack it
- Portion into one- or two-pound amounts.
- Press flat in bags, about ¾ inch thick, so it freezes and thaws fast.
- Remove as much air as possible. Vacuum sealing works best; see how to vacuum seal meat on our sister site.
- Label with the contents and date, and freeze flat on a tray.
Thawing
Thaw in the refrigerator, as USDA recommends, and cook within one or two days.
