How long does raw chicken keep in the refrigerator?

1 to 2 days. Cook or freeze it within that time.

How long can steak stay in the freezer?

It stays safe indefinitely at 0 degrees F; for best quality, use frozen steaks within 4 to 12 months.

Can I refreeze thawed meat?

Yes, if it was thawed in the refrigerator, though quality suffers. Food thawed in cold water or the microwave should be cooked first.

Storing and Freezing Meat and Seafood

How long raw and cooked meat, poultry and seafood keep in the refrigerator and freezer, how to thaw them safely, and how to freeze leftovers. Times follow USDA and FoodSafety.gov guidance, with the refrigerator at 40°F or below and the freezer at 0°F.

Storage times

Food	Raw, refrigerator	Raw, freezer	Cooked, refrigerator	Cooked, freezer
Steaks, chops and roasts (beef, pork, lamb)	3 to 5 days	4 to 12 months	3 to 4 days	2 to 3 months
Ground beef, pork and lamb	1 to 2 days	3 to 4 months	3 to 4 days	2 to 3 months
Chicken or turkey, whole	1 to 2 days	1 year	3 to 4 days	2 to 6 months
Chicken or turkey pieces	1 to 2 days	9 months	3 to 4 days	2 to 6 months
Ground chicken or turkey	1 to 2 days	3 to 4 months	3 to 4 days	2 to 3 months
Bacon	7 days	1 month	4 to 5 days (cooked)	1 month
Raw sausage	1 to 2 days	1 to 2 months	3 to 4 days	2 to 3 months
Ham, fully cooked	3 to 5 days sliced, 7 days whole	1 to 2 months	3 to 5 days	1 to 2 months
Lean fish (cod, haddock, sole, halibut)	1 to 2 days	6 to 8 months	3 to 4 days	4 to 6 months
Fatty fish (salmon, tuna, mackerel)	1 to 2 days	2 to 3 months	3 to 4 days	4 to 6 months
Shrimp, scallops, crab, lobster	1 to 2 days	3 to 6 months	3 to 4 days	2 to 3 months
Soups, stews and chili	-	-	3 to 4 days	2 to 3 months
Casseroles and cooked pasta dishes	-	-	3 to 4 days	2 to 3 months

Food kept frozen at 0°F stays safe indefinitely; the freezer times above are for best quality. After that, meat and fish can dry out and lose flavor.

Freezing well

Wrap tightly to keep air out: plastic wrap then foil, freezer bags with the air pressed out, or a vacuum sealer. Air is what causes freezer burn.
Freeze in meal-size portions and lay bags flat so they freeze and thaw quickly.
Label each package with what it is and the date.
Cool cooked food quickly: refrigerate leftovers within 2 hours (1 hour above 90°F), in shallow containers.

Thawing safely

In the refrigerator (safest): plan about a day for every 4 to 5 pounds; small packages, steaks and fish fillets thaw overnight. Food thawed this way can be refrozen within the storage times, with some loss of quality.
In cold water: keep it in a leak-proof bag, submerge it and change the water every 30 minutes; allow about 30 minutes per pound. Cook it right away.
In the microwave: use the defrost setting and cook it right away, since some parts may begin to cook.
Never on the counter. The outside reaches unsafe temperatures long before the center thaws.
Cooking from frozen is safe; it takes about 50 percent longer. Do not cook frozen meat in a slow cooker.

Reheating

Reheat leftovers to 165°F. Bring sauces, soups and gravies to a boil. See our leftovers guide for recipes that use them up.

Frequently asked questions

How long does raw chicken keep in the refrigerator?: 1 to 2 days. Cook or freeze it within that time.
How long can steak stay in the freezer?: It stays safe indefinitely at 0 degrees F; for best quality, use frozen steaks within 4 to 12 months.
Can I refreeze thawed meat?: Yes, if it was thawed in the refrigerator, though quality suffers. Food thawed in cold water or the microwave should be cooked first.