Select the exact preparation below. The USDA entries remain separate: raw and cooked, opened and unopened can have different windows.
USDA FoodKeeper v128. Fridge at 40°F / 4°C or below. Freezer at 0°F / −18°C. Freezer durations mean best quality.
shoulder roast, boneless
3–5 days (from purchase)
4–12 months (from purchase)
No official duration listed
| Where | Condition | Published window | Source notes |
|---|---|---|---|
| Fridge | From purchase | 3–5 days | No additional note in this entry. |
| Freezer | From purchase | 4–12 months (quality) | No additional note in this entry. |
The source supplies no duration where one is unavailable above. That does not mean unlimited shelf life. Follow a stricter package instruction.
leg rump or round roast, boneless
3–5 days (from purchase)
4–12 months (from purchase)
No official duration listed
| Where | Condition | Published window | Source notes |
|---|---|---|---|
| Fridge | From purchase | 3–5 days | No additional note in this entry. |
| Freezer | From purchase | 4–12 months (quality) | No additional note in this entry. |
The source supplies no duration where one is unavailable above. That does not mean unlimited shelf life. Follow a stricter package instruction.
loin roast, bone-in
3–5 days (from purchase)
4–12 months (from purchase)
No official duration listed
| Where | Condition | Published window | Source notes |
|---|---|---|---|
| Fridge | From purchase | 3–5 days | No additional note in this entry. |
| Freezer | From purchase | 4–12 months (quality) | No additional note in this entry. |
The source supplies no duration where one is unavailable above. That does not mean unlimited shelf life. Follow a stricter package instruction.
ground
1–2 days (from purchase)
3–4 months (from purchase)
No official duration listed
| Where | Condition | Published window | Source notes |
|---|---|---|---|
| Fridge | From purchase | 1–2 days | No additional note in this entry. |
| Freezer | From purchase | 3–4 months (quality) | No additional note in this entry. |
The source supplies no duration where one is unavailable above. That does not mean unlimited shelf life. Follow a stricter package instruction.
For a safely cooked mixed meal, USDA’s general leftovers guidance is 3–4 days in the refrigerator. A shorter applicable ingredient or package window still governs. Our recipe planning limit uses the lower end of the shortest component range.
FoodKeeper’s raw, unopened and from-purchase entries describe their stated conditions. Do not add those windows together or use them to restart an older ingredient.
See the exact leftovers entriesRefrigerate perishables within 2 hours, or 1 hour above 90°F, in shallow containers. Reheat cooked leftovers to 165°F / 74°C and check several spots with a thermometer. Bring sauces, soups and gravies to a rolling boil.
Unexpected mold, an off odor or unusual texture are reasons to discard food. Their absence cannot prove safety. Do not taste food to test it, and discard food that was handled unsafely or has uncertain unsafe handling.
Read the reheating guideNo original meal in this catalogue uses the exact FoodKeeper preparation linked here. Browse the ingredient and storage entries directly before adding it to another dish.
Use the exact preparation and condition in the source entries above. Raw, cooked and after-opening windows can differ; do not merge them into one universal number.
Use its published freezer entry where one is listed. Freezer durations are quality ranges under continuous 0°F storage. No duration or “not recommended” is not a promise of suitable freezer quality.
No. Plan from safe handling and preparation, using the shortest applicable ingredient or package guidance. Cooking cannot repair unsafe prior handling.
Smell and appearance cannot prove safety. Follow time, temperature, package and handling guidance, and do not taste food to check.
Use the specific meal window. Freeze appropriate later portions promptly, or prepare them in a second session. Seven planned days do not mean seven safe refrigerator days.
Retrieved September 30, 2026. Read the calculation method and source dates.