Food and Nutrition Education Resources
How to Safely Store Meat and Dairy
By: Jaz Popa, 3/17/2023
Properly storing your meat and dairy products prior to cooking them not only prevents food borne illness but also extends the life of your products to stretch your food dollars. Throwing away food is like throwing money straight into the trash! So, check out the tips below to learn how to safely store your meat and dairy products in the fridge and how to extend their life in the freezer to prevent food waste and save you money!
Refrigerator Storage:
Dairy:
Although you can store butter in the fridge, you can also store it at room temperature. To store at room temperature, keep in a butter bell or a covered dish will do just fine. The butter will be spreadable and last for 3 weeks – 1 month. If your kitchen is very hot, the butter will spoil faster on the counter, so keep this in mind. Storing butter at room temperature works best with salted butter because it helps with preservation. In the fridge, butter lasts for 3-4 months.
Wrap soft or hard cheese in parchment or wax paper, followed by a loose layer of foil or plastic. This will keep cheeses good for up to 10 days. If you plan to use them within a few days, the wrapping they come in is suitable. Keep mozzarella in its plastic wrap or brine. Store cheese in a dedicated cheese drawer or in a cold spot in the back of the fridge away from smelly things since cheese can absorb odor. If soft cheese like brie or goat cheese grows mold, throw it away. If hard cheese like cheddar or parmesan develops a moldy spot, you can still consume it as long as you cut out the mold with a one-inch extra radius around the spot. Keep shredded cheese in the bag it came in and it will last for up to 2 weeks after opening.
Don’t use the egg-specific door storage. Store in their carton, on a fridge shelf, where they can last up to five weeks.
Tip: To find out if your eggs are still good, fill a bowl or glass with about four inches of cold water and gently place your egg(s) inside. Very fresh eggs will sink to the bottom and lay on their sides. If an egg sinks or stays at the bottom but stands on its small end, it’s still acceptable to eat; just not quite as fresh.
Keep milk, heavy cream, buttermilk, and half-and-half at the back of the fridge’s middle shelf, where the temperature is more constant to keep them fresher longer. Avoid storing milk in the door due to warmer temperatures in the front of the fridge. Once opened, all milk lasts 4-7 days past its printed date. Heavy cream, buttermilk, and half & half can last up to 2 weeks after opening
Do not store at room temperature. Transfer sour cream and cottage cheese quickly into the fridge. Store in a cold spot in the back of the fridge. Once opened, it will last for 7-10 days. To prolong the life of your sour cream or cottage cheese, store it upside down. The container will create an airtight seal to prevent bacteria growth. If you see any mold growing or pink streaks, throw it away.
Meat:
Purchase products before the “sell-by” or expiration dates.
Follow handling recommendations on packages.
Keep meat and poultry in their package until just before using.
Store all raw meat, seafood, and poultry on the lowest level of your fridge possible with a paper towel underneath to prevent raw meat liquid from contaminating other food.
Store raw beef on the bottom shelf in the fridge. As a general rule of thumb, ground meat keeps well for 1-2 days, and roasts and steaks are safe for 3-5 days.
Store raw pork on the bottom shelf in the fridge. Per USDA guidelines, fresh pork liver and other organ meats can be safely refrigerated for 1-2 days; roast, steaks, chops and ribs for 3-5 days.
Store raw poultry on the bottom shelf in the fridge, with a few paper towels underneath to catch any drips. Keep no more than 1-2 days.
Store raw seafood in the coldest part of the fridge for no more than 1-2 days. However, it’ll keep better on a bed of ice.
Tip: The raw seafood displayed at the grocery store fish counter is almost always previously frozen. This means it was thawed to display at the counter. For the highest quality seafood, purchase it from the freezer section unless you are positive it has not been previously frozen.
Allow cooked meat to cool before refrigerating. Store in an airtight container away from raw meat for 3-4 days.
Once opened, a package of hot dogs can be safely refrigerated for up to a week. Unopened packs can last for up to 2 weeks. Deli-sliced lunch meats stay fresh for 3-5 days, and bacon, up to 7 days.
Store in its original package or store leftover tofu in an airtight container filled with clean and cold water in the fridge. Change the water in the container daily to preserve the tofu’s freshness. Tofu will last in the fridge for up to 5 days.
Freezer Storage:
When freezing anything, be sure to label and date all packages.
Be mindful of portion sizes when freezing, so you only thaw what you plan to use.
Be cautious of refreezing meat, seafood, poultry, and dairy. It’s safe to do as long as the thawed item has not been left in the refrigerator for longer than is safe, usually no more than 2 days. Although refreezing is safe, it does decrease quality and texture, usually due to moisture loss. If you are refreezing, be sure to pack properly as listed below to prevent freezer burn. Limit refreezing to 1 time as quality may not be desirable if refrozen more than once, so only thaw what you plan to use.
Although meat and poultry can safely last past these dates in the freezer, follow these dates to maintain top quality and taste.
Dairy:
To freeze butter, store it in its original packaging or tightly wrapped in foil or plastic. It will keep for up to a year in the freezer. Thaw frozen butter in the fridge before use. Do not refreeze.
Wrap soft or hard cheese in parchment or wax paper, followed by a loose layer of foil or plastic or vacuum seal to freeze. Cheeses frozen this way will last up to 2 months in the freezer. Freeze shredded cheese in a plastic bag, the bag it came in, or vacuum sealed. Thaw frozen cheese in the fridge before use. Do not refreeze.
Whole Eggs – Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess, add 1 tablespoon sugar or ½ teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing ½ inch head space. Seal and freeze.
Another method of freezing whole egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture/vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture equals one whole egg.
Egg Yolks – Separate eggs. Stir gently. To prevent graininess, add 2 tablespoons sugar or 1 teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. Package, allowing ½ inch head space. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.
Egg Whites – Gently mix whites. Strain through a sieve. Package, leaving ½ inch head space. Seal and freeze. Two tablespoons of the egg white mixture equals one egg white.
Eggs frozen in these ways will last one year.
*Do not freeze eggs in their shell.
Freeze milk, buttermilk, heavy cream, and half-and-half in a plastic or malleable container and be sure to leave an inch or two of free space since milk will expand when frozen. The plastic jug it comes in will work great. Frozen milk, buttermilk, heavy cream, and half-and-half will last up to 3 months. Thaw by letting it slowly come to temperature in the fridge. Thawed milk, heavy cream, and half-and-half will look grainy due to the separation of the fat molecules, but that can be solved by giving it a good shake or blending it for a few seconds. Use thawed frozen milk, heavy cream, and half-and-half within 3-4 days of thawing. Since thawed frozen milk, heavy cream, and half-and-half do not last as long in the fridge as fresh milk, keep in mind the size of container you use to freeze them. Heavy cream, buttermilk, and half-and-half freeze great in ice cube trays. Cream that has been frozen will not whip to the usual volume. Do not refreeze.
Store in a freezer bag, and it will last in the freezer for 2-3 months. Thaw in the fridge, however, thawed yogurt, sour cream, ricotta, and cottage cheese lose their texture, so they are best used in baking or smoothies. Do not refreeze.
Meat:
Wrap all raw or cooked meat, poultry, and fish twice in heavy duty aluminum foil, plastic wrap, or freezer paper, or keep the product in its original package and store inside a plastic freezer bag. This prevents freezer burn and protects the taste and texture. You can also seal meat, fish, and poultry using a vacuum sealer to keep frozen longer.
Thaw slowly in the fridge for the best texture and safest results. This may take a day or two. For large roasts and whole turkeys, estimate one day of defrosting per every 5 pounds.
Lasts frozen for 1–2 months. Once defrosted, store in the fridge for 3-5 days or refreeze.
Lasts frozen for 3–4 months. Once defrosted, store in the fridge for 2 days or refreeze.
Lasts frozen for 4–12 months. Once defrosted, store in the fridge for 3-5 days or refreeze.
Lasts frozen for 12 months. Once defrosted, store in the fridge for 2 days or refreeze.
Lasts frozen for 9 months. Once defrosted, store in the fridge for 2 days or refreeze.
Lasts frozen for 6 months. Once defrosted, store in the fridge for 2 days or refreeze.
Lasts frozen for 3 months. Let cooked meat and poultry fully cool before freezing. Once defrosted, store in the fridge for 3-4 days or refreeze.
Lasts frozen for 1-2 months. Once thawed, use within 3-4 days or refreeze.
Freeze the entire unopened package as is. Defrosted tofu has a slightly different taste and texture. To freeze leftover tofu, drain any excess moisture out of the tofu and store in an airtight freezer bag. Frozen tofu will last in the freezer for up to 5 months. Defrost slowly in the fridge.
For more tips on storing, freezing, and thawing meat to safely preserve quality, click the buttons below.
You can also view the FDA: Refrigerator and Freezer Storage Chart to learn how long meat will last in the fridge and freezer. Although meat and poultry can safely last past these dates in the freezer, follow these dates to maintain top quality and taste.
Click the images below for printable meat and dairy refrigerator and freezer storage guides to hang in your kitchen!
Available in English and Spanish.
Sources:
University of Illinois Extension: Storing Meat in Your Refrigerator
Intuit: Food Storage 101 – How to Properly Store Meat, Dairy, and Produce for Maximum Savings
Food & Wine: How to Store Dairy Products to Keep Them Good As Long As Possible
Kathleen Flinn: How to Freeze Meat, Cheese, Milk, Butter and Fish So You Can Actually Use It Later
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