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Gunther Heller
Meat · 54 foods

Fresh meat Storage Times

How long fresh meat last on the counter, in the fridge and in the freezer — opened and unopened. Sourced from USDA FoodKeeper, last verified November 2026.

← All meat · Bacon, ham & sausage · Jerky & canned meat · Stuffed & kabobs

54 of 54 foods · sorted A–Z
Counter Fridge (unopened) Freezes well?
Beef short ribs 2 hours 3–5 days — 4–12 months Yes
Beef stew meat 2 hours 3–5 days — 4–12 months Yes
Beef tongue 2 hours 1–2 days — 3–4 months Yes
Bison 2 hours 3–5 days — 6–9 months Yes
Bone-in pork chops 2 hours 3–5 days — 4–12 months Yes
Bone-in pork loin roast 2 hours 3–5 days — 4–12 months Yes
Bone-in rib roast 2 hours 3–5 days — 4–12 months Yes
Bone-in veal loin roast 2 hours 3–5 days — 4–12 months Yes
Boneless leg of lamb 2 hours 3–5 days — 4–12 months Yes
Boneless pork loin roast 2 hours 3–5 days — 4–12 months Yes
Boneless rib roast 2 hours 3–5 days — 4–12 months Yes
Boneless veal leg roast 2 hours 3–5 days — 4–12 months Yes
Boneless veal shoulder roast 2 hours 3–5 days — 4–12 months Yes
Bratwurst 2 hours 2–3 days — 2–3 months Yes
Brisket 2 hours 3–5 days — 4–12 months Yes
Brisket and chuck roast 2 hours 3–5 days — 4–12 months Yes
Chitterlings 2 hours 1–2 days — 3–4 months Yes
Chuck roast 2 hours 3–5 days — 4–12 months Yes
Fresh chorizo 2 hours 1–2 days — 1–2 months Yes
Goat meat (whole cuts) 2 hours 3–5 days — 4–12 months Yes
Goat stew meat 2 hours 3–5 days — 4–12 months Yes
Ground beef 2 hours 1–2 days — 3–4 months Yes
Ground bison 2 hours 1–2 days — 3–4 months Yes
Ground goat 2 hours 1–2 days — 3–4 months Yes
Ground lamb 2 hours 1–2 days — 3–4 months Yes
Ground pork 2 hours 1–2 days — 3–4 months Yes
Ground veal 2 hours 1–2 days — 3–4 months Yes
Half beef tenderloin 2 hours 3–5 days — 4–12 months Yes
Lamb chops 2 hours 3–5 days — 4–12 months Yes
Lamb crown roast 2 hours 3–5 days — 4–12 months Yes
Lamb kabob cubes 2 hours 3–5 days — 4–12 months Yes
Lamb leg steaks 2 hours 3–5 days — 4–12 months Yes
Lamb shanks 2 hours 3–5 days — 4–12 months Yes
Lamb shoulder roast 2 hours 3–5 days — 4–12 months Yes
Lamb stew meat 2 hours 3–5 days — 4–12 months Yes
Large bone-in leg of lamb 2 hours 3–5 days — 4–12 months Yes
Large pork crown roast 2 hours 3–5 days — 4–12 months Yes
Liver 2 hours 1–2 days — 3–4 months Yes
Organ meats (liver, tongue) 2 hours 1–2 days — 3–4 months Yes
Pork chops 2 hours 3–5 days — 4–12 months Yes
Pork loin cubes 2 hours 3–5 days — 4–12 months Yes
Pork medallions 2 hours 3–5 days — 4–12 months Yes
Pork ribs 2 hours 3–5 days — 4–12 months Yes
Pork shoulder 2 hours 3–5 days — 4–12 months Yes
Pork tenderloin 2 hours 3–5 days — 4–12 months Yes
Rabbit 2 hours 2 days — 9 months Yes
Rolled lamb breast 2 hours 3–5 days — 4–12 months Yes
Round roast 2 hours 3–5 days — 4–12 months Yes
Small bone-in leg of lamb 2 hours 3–5 days — 4–12 months Yes
Small pork crown roast 2 hours 3–5 days — 4–12 months Yes
Steak 2 hours 3–5 days — 4–12 months Yes
Uncured fresh ham 2 hours 3–5 days — 6 months Yes
Venison roast 2 hours 3–5 days — 4–12 months Yes
Whole beef tenderloin 2 hours 3–5 days — 4–12 months Yes
Can you freeze… fresh meat?
54 answers, A–Z
Does… go bad?
Signs of spoilage for every fresh meat item
Left out overnight
The 2-hour rule for 54 perishable foods
Numbers on this page come from USDA FoodKeeper and FSIS guidance. Last verified November 2026. How we verify our data · Report a wrong number