88 meat items with published storage times, 10 of them with a specific after-opening window.
| Item | After opening | Unopened / other | Store at |
|---|---|---|---|
| Bacon (fully cooked) | 5–14 days | 6 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Bacon (meat) | 1 week | 1 week | Refrigerate at 40°F (4°C) or below |
| Bacon (uncured) | — | 4–7 days | Refrigerate at 40°F (4°C) or below |
| Beef (chuck roast, brisket) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Beef (ground) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Beef (rib roast, bone-in) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Beef (rib roast; boneless, rolled) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Beef (round or rump roast) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Beef (short ribs) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Beef (steaks) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Beef (stew, cubes) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Beef (tenderloin, half) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Beef (tenderloin, whole) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Bison (ground) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Bison (whole) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Bratwurst (fresh) | — | 2–3 days | Refrigerate at 40°F (4°C) or below |
| Bratwurst (smoked and processed) | — | 5–7 days | Refrigerate at 40°F (4°C) or below |
| Chorizo (fresh) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Chorizo (smoked and processed, cooked) | 1 month | 1 year | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Chorizo (smoked and processed, uncooked) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Corned beef (in pouch with pickling juices) | — | 5–7 days | Refrigerate at 40°F (4°C) or below |
| Goat (ground) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Goat (less tender whole cuts (stew meat, riblets, shanks)) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Goat (tender whole cuts (legs, ribs, shoulder, loin)) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Ham (canned (keep refrigerated label)) | — | 6–9 months | Refrigerate at 40°F (4°C) or below |
| Ham (country ham (whole or half)) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fresh, cook-before-eating, arm picnic shoulder, boneless) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fresh, cook-before-eating, bone-in, half) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fresh, cook-before-eating, bone-in, whole) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fresh, cook-before-eating, shank or butt portion, bone-in) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fresh, cook-before-eating, shoulder roll (butt), boneless) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fresh, uncooked, half leg, bone-in) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fresh, uncooked, whole leg, bone-in) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fresh, uncooked, whole leg, boneless) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fully cooked, arm picnic shoulder, boneless) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fully cooked, bone-in, half) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fully cooked, bone-in, whole) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Ham (fully cooked, canned, boneless (refrigerated)) | 3–5 days | 6–9 months | Refrigerate at 40°F (4°C) or below |
| Ham (fully cooked, slices, half, or spiral cut) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Ham (fully cooked, vacuum packed, boneless) | — | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Ham (shelf-stable cans) | 5–14 days | 6–9 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Ham (uncured, fresh, cooked) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Ham (uncured, fresh, uncooked) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Hot dogs | 1 week | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Jerky (commercially dried) | 2–3 months | 12 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Jerky (homemade) | — | 1–2 months | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Lamb (breast, rolled) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Lamb (chops, ribs, or loin) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Lamb (crown roast) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Lamb (cubes for kabobs) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Lamb (ground) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Lamb (leg steaks) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Lamb (leg, bone-in - large) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Lamb (leg, bone-in - small) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Lamb (leg; boneless, rolled) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Lamb (shanks) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Lamb (shoulder roast or shank leg half) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Lamb (stew meat, pieces) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Meat products (canned) | 3–4 days | 5 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Pastrami | — | 40 days | Refrigerate at 40°F (4°C) or below |
| Pate (meat) | — | 7 days | Refrigerate at 40°F (4°C) or below |
| Pork (crown roast - large) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork (crown roast - small) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork (ground) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Pork (loin chops, bone-in) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork (loin chops, boneless) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork (loin roast, bone-in) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork (loin roast, boneless) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork (loin, cubes) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork (ribs) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork (shoulder) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork (tenderloin medallions or loin cubes) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork (tenderloin) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pork roll | 7 days | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Prosciutto | — | 2–3 months | Refrigerate at 40°F (4°C) or below |
| Rabbit (whole, fresh) | — | 2 days | Refrigerate at 40°F (4°C) or below |
| Raw kabobs with vegetables (meat) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Retort pouches or boxes (meat) | 3–4 days | — | Refrigerate at 40°F (4°C) or below |
| Sausage (fully cooked smoked links, kielbasa) | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Sausage (hard, dry (pepperoni), sliced) | — | 2–3 weeks | Refrigerate at 40°F (4°C) or below |
| Sausage (raw bulk type or patties) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Stuffed, raw pork chops | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Variety meats (liver, tongue, chitterlings, etc.) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Veal (ground) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Veal (leg rump or round roast, boneless) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Veal (loin roast, bone-in) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Veal (shoulder roast, boneless) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Venison (round, rump, loin, or rib roast) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
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