For optimum quality, freeze ground meats no longer than 3-4 months and solid cuts of meats (steaks, roasts) for up to 12 months. Larger & thicker cuts of meat, like a roast, will stand up to the longer freezing time better than smaller & thinner cuts. Whole poultry will maintain its quality for up to 12 months, but parts tend to start losing qaulity after 9 months.
at 11:32 PM on Jul. 5, 2010