How long does raw steak last in the fridge and freezer?

In short: raw steak keeps 3 to 5 days in the refrigerator at 40°F (4°C) or below. Frozen at 0°F (−18°C), food stays safe indefinitely, and the best quality lasts 4 to 12 months.

Storage times at a glance

Type	Fridge (40°F / 4°C)	Freezer (0°F / −18°C)
Beef, veal, lamb or pork steaks	3 to 5 days	4 to 12 months
Beef, veal, lamb or pork roasts	3 to 5 days	4 to 12 months

Color, smell and vacuum packs

Fresh beef is cherry red where it meets the air and darker purple inside a vacuum pack. That darker color, and a slightly stale smell when the pack is first opened, are normal and fade after a few minutes in the air. A sour smell that lingers, a sticky surface or a brown or green tint all mean the meat should be thrown out.

Freezing steaks and roasts

Wrap each steak tightly in plastic wrap or freezer paper, then place it in a freezer bag with the air pressed out. This prevents freezer burn, the dry gray patches that are safe but tough. Thaw steaks in the refrigerator overnight; a large roast can take a few days, so plan ahead.

Cooking to a safe temperature

Whole cuts of beef, veal, lamb and pork are safe at 145°F (63°C) followed by a three-minute rest, because bacteria are mostly on the surface, which searing kills. Leftover cooked steak or roast keeps 3 to 4 days in the refrigerator.

How to store raw meat

• Refrigerate meat within 2 hours of buying it, or within 1 hour above 90°F (32°C).
• Store it on the bottom shelf, in its packaging or a sealed container, away from ready-to-eat food.
• Wrap meat tightly or use freezer bags before freezing to limit freezer burn.
• Thaw in the refrigerator, in cold water changed every 30 minutes, or in the microwave and cook it immediately.
• Cook ground meat to 160°F (71°C), and steaks, chops and roasts to 145°F (63°C) with a three-minute rest.

Freezer times are about quality, not safety

Food kept continuously frozen at 0°F (−18°C) stays safe indefinitely; the freezer times above are about flavor and texture. Label packages with the date you froze them.

Avoid freezing, thawing and refreezing the same food. Every cycle damages texture and flavor, and food that thawed outside the refrigerator gives bacteria a chance to grow. Raw food thawed in the refrigerator can be refrozen, with some loss of quality. Food thawed in cold water or in the microwave must be cooked before it goes back in the freezer. Never refreeze food that thawed on the counter or stayed out more than 2 hours. Freeze in small portions so you only thaw what you need.

When in doubt, throw it out

These times assume food was handled safely and refrigerated promptly. If the package shows a use-by date that comes sooner, follow the label. Trust your nose too: if food smells sour, rancid or simply off, or looks slimy or moldy, throw it out, even within these times. The reverse is not true: the bacteria that cause food poisoning usually do not change the smell or appearance, so food that smells fine past these times is not safe either. Never taste food to check whether it is still good.

Never lose track of the date again

The hard part is rarely knowing the rule; it is remembering when you put the food away. FridgeBuddy lets you scan the barcode and printed date, choose how early you want a reminder, and see what to use first across your fridge, freezer and pantry.

Frequently asked questions

How long does raw steak last in the fridge?

3 to 5 days at 40°F (4°C) or below, according to the USDA cold food storage chart.

Can you freeze raw steak?

Yes. Kept frozen at 0°F (−18°C), food stays safe indefinitely; for the best quality, use it within 4 to 12 months.

Related FridgeBuddy guides

• Ground beef and ground meat — Fridge and freezer storage times.
• Raw pork chops — Fridge and freezer storage times.
• Sausage — Fridge and freezer storage times.
• Food storage chart — Fridge and freezer times for every food in this guide.
• Food expiration tracker — Get reminded before food in your kitchen expires.