From a microbiological standpoint, it would be safe forever. Palatability is another issue and will depend upon how good the freezer is and on the packaging used.
Raw cuts of beef could be OK for 6-12 months. Ground beef or small pieces should be used within 3-4 months. Use up cooked beef within 3 months.
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From a bacteriological standpoint, the meat would be safe for as long as it remains frozen - if it was safe when it was frozen and isn't otherwise contaminated while in the freezer. But it won't necessarily be palatable. Chemical changes occur within the meat even while frozen and adversely affect flavor.
Depending upon the packaging and the freezer, the meat could be acceptable anywhere from 4 months to 12 months.
If beef is frozen in the proper way; wrapped or put in an airtight container, it will stay good for up to 2 years in the freezer.
It will be safe to eat for a long time, assuming it is cooked first. But pork does go rancid even when frozen, so plan on using it within 4 months.
Meat can be frozen indefinitely and still be safe to eat. The quality of frozen meat will decrease with time, so will be better if cooked sooner than 6 months to a year.
Thaw it. Dont ever attempt to cook chicken which is still part frozen as you will end up with a lovely bout of salmonella, or even e-coli.
frozen chicken doesn't have a expiration date cause it is frozen.It does not get old.
It keeps it fresh long.
It should be OK for up to one year, perhaps longer.
Frozen meats cook faster. Rinse your chicken off, then put it in the roaster at 400 degrees for 20 mins., then lower the temp. to 350. It is usually 15 mins. per pound.
1 minute
6 weeks
you can keep beef up to a year in the freezer
Yes, beef can be frozen for a considerable time and still be edible. However, it must have been frozen quickly, thoroughly, and consistently. If you are in an area with frequent power failures, you might have to assume the beef was not frozen consistently. Partial thawing and refreezing will yield cell destruction and growth of very problematic bacteria. Excellent wrapping is also essential for long-term freezing. After a year, poorly wrapped beef will be dry and icky.
no
If the beef has been truly frozen without fail during the past two years, it is still edible but its texture, taste, and nutritional value will have been diminished. The main risk is to let it defrost for too long in the open air and let bacteria thrive on it. ===============================
It's safe as long as you cook the chicken to 160 degrees F.