How Long Meats, Eggs, and Dairy Products Keep

When to Throw Out Food Products Stored in the Fridge or Freezer

Oct 18, 2008

Raw Meat Should Be Thawed in the Fridge, U.S. Federal Government, Public Domain

How long meats and dairy products can be stored in the fridge or freezer will vary based on the type of product and whether or not it has been cut up or cooked.

To prevent food poisoning, meats and dairy products should not be stored past their use-by dates in the refrigerator and recommended food storage guidelines should be followed for frozen items to ensure quality.

Meats in the Freezer

Most meats will keep for several months in the freezer as long as they’re stored in a freezer bag or wrapped tightly in plastic wrap. Individual freezing guidelines are as follows:

Bacon (unopened in original packaging) – 1 month
Chicken, turkey (cooked) – 4 months
Chicken, turkey (raw) – 1 year whole, 9 months cut up
Cooked meat leftovers, casseroles – 2-3 months
Fish sticks (cooked) – 18 months
Fresh lean fish (raw) – 2-3 months
Frozen dinners – 3-4 months or expiry date – whichever comes first
Gravy, meat broth, soup stock, soup, chilli, stew – 2-3 months (freezing soups that contain cream is not recommended)
Ham slices (cooked) – 1-2 months
Sausages (cooked or raw) – 1-2 months
Scallops (raw) – 3 months
Shrimp, crab (raw) – 4 months
Steak and chops (raw) – 3-4 months
Stewing or ground meat (raw) – 3-4 months
Uncooked roasts (beef, chicken, lamb, or pork) – 4-6 months
Unopened luncheon meats and hot dogs – 1-2 months

Adding a sticker with the date of freezing to the package or container can provide an alert as to when frozen meats need to be discarded.

Meats and Eggs in the Fridge

Most meats don’t last long in the refrigerator, though cooking can increase the length of time they will keep.

Bacon – 7 days (unopened)
Chicken or turkey – 1-2 days
Cooked crab – 1-2 days
Cooked fish – 3-4 days
Cooked red meat leftovers and casseroles – 3-4 days
Eggs fresh in the shell – 3-5 weeks
Eggs hard-cooked in the shell – 1 week
Fresh lean fish – 1-2 days
Gravy, meat broth – 1-2 days
Ham slices (cooked) – 3-4 days
Lamb or pork (roasts or chops) – 3-5 days
Live shellfish (i.e., lobster) – same day purchased
Poultry (cooked) – 3-4 days
Poultry (raw) – 1-2 days
Raw shellfish – 1-2 days
Sausage – 1-2 days
Scallops (cooked) – 2-3 days
Steak or beef roast – 3-5 days
Stew or ground meat – 1-2 days
Stuffed lamb chops, pork chops, or chicken breasts – 1 day
Unopened luncheon meats and hotdogs – 2 weeks (3-5 days after opening) or expiry date, whichever comes first

These guidelines assume that the meat was bought fresh and that it has been kept in a cold fridge at all times. If the meat has been left out at any point or the fridge setting is not cold enough, it will spoil faster.

Reducing the Risk of Meat-Related Food Poisoning

The best ways to keep meat safe are freezing (which prevents bacterial growth but doesn’t kill existing bacteria) and high heat (which kills bacteria). Other ways to reduce the risk of food poisoning include:

Storing raw meat on the bottom shelf of the refrigerator to prevent its juices from dripping onto other foods
Transferring meat to the freezer if it is not consumed within a day of preparing
Thawing meat in the refrigerator rather than on the counter at room temperature
Cooking meat immediately after thawing in a microwave
Washing hands in hot soapy water after touching raw meats
Using a different cutting board and utensils for meats and foods that will be served raw such as salads (or washing the board in hot, soapy water between uses)
Using different utensils for raw meats and cooked meats
Never putting cooked foods on plates where raw meat products have been placed
Cooking meat until there is no pinkness in the center
Cooling leftovers in the fridge rather than on the counter at room temperature
Making sure leftovers are heated through when cooking in a microwave
Never refreezing thawed meat that has not been cooked
Never reheating leftovers more than once
Using or freezing leftovers within a day of preparation
Washing dishes with soap and very hot water, starting with glasses and ending with greasy dishes, pots, and pans

Dairy Products in the Fridge

Safe storage times for dairy products are highly variable, and sometimes products expire before their use-by dates, particularly if they’ve been opened. The following are average times that dairy products are likely to keep:

Butter – salted 1-3 months, unsalted 3-4 weeks
Buttermilk – 1-2 weeks
Commercial mayonnaise – 2 months
Cream cheese – 2 weeks
Cream, half and half – 3-4 days
Cream-based soups (i.e., bisque, chowder) – 2 days
Eggnog – 3-5 days
Fresh milk – 5-7 days
Hard cheese (whole or grated) – 6-12 weeks
Homemade dips – 2 days
Ice cream – 1-2 months (freezer)
Margarine – 4-5 months
Canned milk (opened) – 3-5 days (after opening, transfer to a sealed glass or plastic container as opened cans may rust, causing illness if the leftover portion is eaten)
Soft cheese (i.e., brie), cottage cheese – 1 week
Sour cream – 1-3 weeks
Whipped cream – 1 day (2 months in the freezer)
Yogurt – 7-14 days

While food guidelines are usually accurate, there is always the possibility that other factors may speed the time it takes foods to spoil, so foods that don’t smell right should always be discarded. Given the risks, a good policy to follow is: When in doubt, throw it out.

Clemson University’s Home and Garden Information Center. (n.d.). “Food Storage: Refrigerator and Freezer.” Clemson.edu.
Food Marketing Institute. (2001). “Food Storage Information.” FMI.org.
Sidney South West Area Health Service. (n.d.). “If I buy it, how long will it last?” CS.NSW.gov.au.
USDA. (2005). “Freezing and Food Safety.” FSIS.USDA.gov.

The copyright of the article How Long Meats, Eggs, and Dairy Products Keep in Food Facts is owned by Jennifer Copley. Permission to republish How Long Meats, Eggs, and Dairy Products Keep in print or online must be granted by the author in writing.