John Myers
The shelf life of frozen meat depends primarily on the type of meat and the fat content. Beef and game generally have a longer shelf life of up to twelve months than poultry or pork, which lasts four to ten months. Last but not least, the storage conditions are also important: it is best to have a constant temperature of minus 18 degrees Celsius in the freezer compartment.
The meat should not be washed or marinated before freezing. To ensure that the storage time in the freezer compartment is not accidentally exceeded, it is helpful to label the packaged meat with the date it was frozen. It is also important that meat that has already been bought frozen should be put back in the freezer immediately when you get home. On the way there, the cold chain must not be interrupted.
Guide values for the shelf life of meat at minus 18 degrees Celsius:
- Beef (8 to 10 months)
- Roe deer (10 to 12 months)
- Lean venison (10 to 12 months)
- Veal (8 to 10 months)
- Chicken (8 to 10 months)
- Wild boar (6 to 10 months)
- Hare and rabbit (8 months)
- Lean pork (5 to 7 months)
- Wild duck and wild geese (6 to 8 months)
- Turkey (7 months)
- Lamb (6 to 10 months)
- duck (6 months)
- Fatty pork (2 to 3 months)
- Lean ground beef (2 to 3 months)
- Fatty minced meat (2 weeks)
The storage times given here can only serve as guide values. If the frozen meat has changed in consistency after thawing or has a different smell and taste, it should no longer be eaten.
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