When stored properly, raw meat can be kept in a deep freezer for an extended period. The exact duration of storage will depend on the type of meat and the quality of the freezer. Generally, it is recommended to follow these guidelines:
Beef, veal, lamb, and pork: These meats can be stored in a deep freezer for 6 to 12 months. For best quality, it's advisable to use them within the first 6 to 9 months. Ground meat should be used within 3 to 4 months.
Poultry (chicken, turkey): Whole poultry can be stored for up to a year in a deep freezer. Pieces of poultry such as breasts, thighs, or wings can be stored for 9 to 12 months. Ground poultry should be used within 3 to 4 months.
Game meat (venison, rabbit, etc.): Game meats can generally be stored for 8 to 12 months in a deep freezer. However, some lean game meats may have a shorter freezer life, so it's recommended to use them within 6 months.
To ensure the best quality and prevent freezer burn, it's essential to package the raw meat properly for freezing. Use airtight packaging such as freezer bags or heavy-duty aluminum foil. Squeeze out any excess air and seal the packages tightly to minimize exposure to air and moisture.
Additionally, it's crucial to maintain a constant and sufficiently low temperature in the deep freezer, ideally at or below 0°F (-18°C). Fluctuations in temperature can affect the quality and safety of the stored meat.
Remember to label each package with the date of freezing so that you can keep track of how long it has been stored. If meat shows signs of freezer burn, such as discoloration or a dry, leathery texture, it is still safe to eat but may have a diminished quality and taste.