Leftover Chart
Cool leftovers in the fridge, not on the stove. If you have a large amount, divide it into smaller portions before refrigerating. It will cool faster that way. Refreezing meat is not generally recommended. However, if you've used the proper thaw method (in the refrigerator) it's okay. You will lose some quality in texture when you refreeze.
| Type of Meat | Refrigerator | Freezer |
| Chicken/Turkey Pieces | 1 to 2 days | 9 months |
| Chicken/Turkey Whole | 1 to 2 days | 1 year |
| Chicken/Turkey Giblets | 1 to 2 days | 3 to 4 months |
| Steaks, beef | 3 to 5 days | 6 to 12 months |
| Chops, pork | 3 to 5 days | 4 to 6 months |
| Chops, lamb | 3 to 5 days | 6 to 9 months |
| Roasts, beef | 3 to 5 days | 6 to 12 months |
| Roasts, lamb | 3 to 5 days | 6 to 9 months |
| Roasts, pork and veal | 3 to 5 days | 4 to 6 months |
| Stew Meats | 1 to 2 days | 3 to 4 months |
| Ground meats | 1 to 2 days | 3 to 4 months |
| Organ meats (liver, heart,kidneys) | 1 to 2 days | 3 to 4 months |
| Meat Leftovers — Cooked meat, meatdishes | 3 to 4 days | 2 to 3 months |
| Gravy and meat broth | 1 to 2 days | 2 to 3 months |
| Hot dogs, opened | 1 week | — |
| Hot dogs, unopened | 2 weeks | In freezer wrap, 1 to 2 months |
| Lunch meats, opened | 3 to 5 days | — |
| Lunch meats, unopened | 2 weeks | — |
| Bacon | 7 days | 1 month |
| Sausage | 1 to 2 days | 1 to 2 months |
| Smoked sausage, links or patties | 7 days | 1 to 2 months |
| Corned Beef (in pouch with pickling juices) | 5 to 7 days (drained and wrapped) | 1 month |
| Ham, canned | 6 to 9 months | Don't freeze |
| Ham, fully cooked, whole | 7 days | 1 to 2 months |
| Ham, fully cooked, half | 3 to 5 days | 1 to 2 months |
| Ham, fully cooked, slices | 3 to 4 days | 1 to 2 months |