Meat can last in a deep freezer for quite a long time depending on the type of meat and how it is packaged. Generally, uncooked beef, poultry, and pork can last from 4 months up to 12 months in a freezer set at 0°F (-18°C) or lower. Ground meats typically last around 3 to 4 months, while fully cooked meats such as ham, sausage, and bacon last for about 1 to 2 months. Poultry can last up to a year whole, but poultry parts should be used within 9 to 12 months. Proper packaging—such as vacuum sealing or using airtight containers—helps maintain quality and prevent freezer burn. Here are some typical freezer storage times for meat:

• Uncooked roasts, steaks, or chops: 4 to 12 months
• Ground meat (beef, turkey, pork, lamb): 3 to 4 months
• Cooked meat: 2 to 3 months
• Bacon, sausage, cured meats: 1 to 2 months
• Whole poultry: up to 12 months
• Poultry parts: 9 to 12 months
• Cooked poultry: about 4 months

It is important to label and date the meat when freezing and keep the freezer temperature at or below 0°F to ensure optimal preservation. While frozen meat stays safe indefinitely at the right temperature, quality and flavor can degrade over time if frozen too long.