While meats properly stored in a freezer at 0°F or -18°C and below can be kept indefinitely, it is important to note they must be continously stored below the aforementioned temperature to be considered safe. Environmental changes and power outages are some examples of possible complications.

Here is a list of different meats and their recommended time lengths in the freezer before taste or other qualities begin to change:

- Bacon: 1 month

- Sausage: 1 - 2 months

- Hamburger, ground meats and ground poultry: 3 - 4 months

- Fresh beef, veal, lamb and pork: 4 - 12 months

- Different types of ham:
  - Fresh, uncured, uncooked: 6 months
  - Fresh, uncured, cooked: 3 - 4 months
  - Cured: 3 - 4 months
  - Cooked, wrapped or sealed: 1 - 2 months
  - Country, cooked: 1 month
  - Prosciutto, Parma or Serrano, dry Italian or Spanish type, cut: 1 month

- Chicken (fresh):
  - Whole: 1 year
  - Pieces: 9 months

- Turkey (fresh):
  - Whole: 1 year
  - Pieces: 9 months

Texture, flavor and other similar qualities can be altered due to the different methods of the freezing or thawing process. Many people consider quick freezing methods for the best results, and the less time spent in the freezer before preperation, the better.
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