Here are recommended storage times for maximum quality, courtesy of National Cattlemen’s Beef Association:
| Beef Cut | Refrigerator 35 – 40 F |
Freezer 0 F or below |
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| Fresh Beef | From Purchase Date | |||
| Steaks, Roasts | 3 to 4 days | 6 to 12 months | ||
| Beef for stew, kabobs or stir-fry | 2 to 3 days | 6 to 12 months | ||
| Ground Beef | 1 to 2 days | 3 to 4 months | ||
| Leftover Cooked Beef | From Purchase Date | |||
| All | 3 to 4 days | 2 to 3 months | ||
| Cured/Smoked/Ready to Eat Beef | From Purchase Date | |||
| Corned Beef, ready-to-cook | 1 week | 2 weeks | ||
| Frankfurters, Deli Meats | 3 to 5 days | 1 to 2 months | ||
| Beef Sausage, smoked | 1 week | Not recommended | ||
| Beef Sausage, dry and semi-dry, unsliced | 2 to 3 weeks | Not recommended | ||