How long can you keep meat in the freezer?

Here is the reassuring rule the USDA states plainly: food kept frozen at 0 degrees Fahrenheit stays safe to eat indefinitely, because freezing halts the bacteria that cause illness rather than killing them, and they simply cannot grow at that temperature. So that mystery steak from last year will not make you sick. What degrades over time is quality, not safety: freezer burn, dryness, and flavor loss creep in as moisture escapes and fats slowly oxidize, so old frozen meat is safe but can taste flat and dry.

For best quality, the guidelines vary by type. Ground meat and sausage hold up about 3 to 4 months before quality slips; raw steaks, chops, and roasts keep well for 4 months to a year; whole poultry lasts up to a year and pieces about 9 months; bacon and hot dogs are shorter, 1 to 2 months, because their higher fat and additives oxidize faster. Wrapping tightly, squeezing out air, or vacuum-sealing dramatically slows freezer burn and extends the good-quality window. Thaw in the refrigerator, not on the counter, and once thawed, treat meat as fresh: cook it within a couple of days, and you can safely refreeze meat thawed in the fridge if you change your mind.