Leftover Chart

Cool leftovers in the fridge, not on the stove. If you have a large amount, divide it into smaller portions before refrigerating. It will cool faster that way. Refreezing meat is not generally recommended. However, if you've used the proper thaw method (in the refrigerator) it's okay. You will lose some quality in texture when you refreeze.

 

Type of Meat Refrigerator Freezer
Chicken/Turkey Pieces 1 to 2 days 9 months
Chicken/Turkey Whole 1 to 2 days 1 year
Chicken/Turkey Giblets 1 to 2 days 3 to 4 months
Steaks, beef 3 to 5 days 6 to 12 months
Chops, pork 3 to 5 days 4 to 6 months
Chops, lamb 3 to 5 days 6 to 9 months
Roasts, beef 3 to 5 days 6 to 12 months
Roasts, lamb 3 to 5 days 6 to 9 months
Roasts, pork and veal 3 to 5 days 4 to 6 months
Stew Meats 1 to 2 days 3 to 4 months
Ground meats 1 to 2 days 3 to 4 months
Organ meats (liver, heart,kidneys) 1 to 2 days 3 to 4 months
Meat Leftovers Cooked meat, meatdishes 3 to 4 days 2 to 3 months
Gravy and meat broth 1 to 2 days 2 to 3 months
Hot dogs, opened 1 week
Hot dogs, unopened 2 weeks In freezer wrap, 1 to 2 months
Lunch meats, opened 3 to 5 days
Lunch meats, unopened 2 weeks
Bacon 7 days 1 month
Sausage 1 to 2 days 1 to 2 months
Smoked sausage, links or patties 7 days 1 to 2 months
Corned Beef (in pouch with pickling juices) 5 to 7 days (drained and wrapped) 1 month
Ham, canned 6 to 9 months Don't freeze
Ham, fully cooked, whole 7 days 1 to 2 months
Ham, fully cooked, half 3 to 5 days 1 to 2 months
Ham, fully cooked, slices 3 to 4 days 1 to 2 months