| Fresh Meats |
| Item | Storage Time at 35 - 40 Degrees F (days) | | Roast Beef and Lamb | 3 to 5 | | Roast Pork and Veal | 3 to 5 | | Steaks | 3 to 5 | | Lamb and Pork Chops | 3 to 5 | | Ground and Stew Meats | 1 to 2 | | Pork Sausage | 1 to 2 | | Variety Meats | 1 to 2 |
|
| Processed Meats |
| Item | Storage Time at 35 - 40 Degrees F (days) | | Bacon | 7 | | Frankfurters | 7 | | Whole Ham | 7 | | Half Ham | 5 | | Ham Slices | 3 | | Luncheon Meats | 3 to 5 | | Smoked Sausage | 7 | | Dry and Semi-Dry Sausages | 14 to 21 |
|
| Cooked Meats |
| Item | Storage Time at 35 - 40 Degrees F (days) | | Cooked Meat & Meat Dishes | 3 to 4 | | Gravy and Meat Broth | 1 to 2 |
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| Fresh Poultry |
| Item | Storage Time at 35 to 40 Degrees F (days) | | Chicken and Turkey | 1 to 2 | | Duck and Goose | 1 to 2 | | Giblets | 1 to 2 |
|
| Cooked Poultry |
| Item | Storage Time at 35 - 40 Degrees F (days) | | Poultry Covered w/ Broth | 1 to 2 | | Uncovered Poultry Pieces | 1 to 2 | | Creamed Poultry Dishes | 1 to 2 | | Fried Chicken | 1 to 2 |
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