If you want to preserve meat or don’t finish it right away, many people store it in the freezer so it can be used later. But is this method truly safe?

A study by the U.S. Department of Agriculture (USDA) on the shelf life of various meats stored in the freezer found that freezing meat prevents the growth of bacteria and helps keep it from spoiling or harboring pathogens (not counting meat that was already contaminated before freezing).

The research indicates that if meat is stored at –18°C (the average temperature of most household freezers), it can technically be kept indefinitely without becoming unsafe to eat—as long as the freezer stays consistently at –18°C (or colder).

However, thawing and refreezing meat significantly increases the risk of bacterial and mold growth. For safety and quality, it’s best to only thaw the amount you plan to use, rather than refreezing it after thawing.

While cooked food stored in the freezer won’t make you sick (provided it’s not reheated multiple times), its taste and texture will deteriorate. It’s better to cook moderate portions to avoid leftovers.

According to USDA guidelines, you should discard frozen meat after the following time periods:

• 1 year for raw, unprocessed cuts of meat

• 4 months for ground or minced meat

• 3 months for processed or cooked meats

To avoid confusion, it’s a good idea to label or note the storage date of the meat before freezing.