Not all food products are created equal.  So, too, not all foods have the same storage life.

Our Peacock Poultry Farms team wants you to be as informed as possible about how you can ensure those eating at your table will be served the tastiest, most nutritious meals possible.

The reference chart below lists many (but certainly not all) of the products we offer at Peacock’s.  The storage times in your home refrigerator or freezer were compiled by the Food Market Institute and are intended as useful guidelines, not as hard and fast rules.

 

FOODS PURCHASED REFRIGERATED

REFRIGERATED

FROZEN

DAIRY PRODUCTS
Cheese, hard (i.e. cheddar, Swiss, block parmesan)

3-4 weeks (opened)

6 months

      ”     , shredded

1 month (opened)

3-4 months

      ”     , soft (i.e. Brie, Bel Paese)

1 week

6 months

Milk  (plain or flavored)

1 week

3 months

FISH
Lean fish  (cod, halibut, haddock, sole)

1-2 days

6-8 months

Lean fish  (pollock, ocean perch, sea trout)

1-2 days

4 months

Cooked fish  (all varieties)

3-4 days

1-2 months

SHELLFISH
Shrimp, scallops

1-2 days

3-6 months

Crab legs

5 days

9-12 months

Lobster tails

1-2 days

6 months

Cooked shellfish  (all varieties)

3-4 days

3 months

MEAT, Fresh
Beef, lamb, pork or veal chops, steaks, roasts

3-5 days

4-12 months

Ground meats

1-2 days

3-4 months

Cooked meats  (after home cooking)

3-4 days

2-3 months

MEAT, Smoked or Processed
Bacon

1 week

1 month

Ham, fully cooked, whole

1 week

1-2 months

   ”    , fully cooked, slices or half

3-4 days

1-2 months

   ”    , cook before eating

1 week

1-2 months

Sausage, raw, bulk type

1-2 days

1-2 months

     ”        , smoked links and patties

1 week

1-2 months

POULTRY, Fresh
Chicken & Turkey, whole

1-2 days

12 months

      ”                 ”     , parts

1-2 days

9 months

Duck & Goose, whole

1-2 days

6 months

POULTRY, Cooked or Processed

 

 

Fried chicken

3-4 days

4 months

Ground turkey & chicken

1-2 days

3-4 months

Rotisserie chicken

3-4 days

4 months

 

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This month’s “Facts from the Farm”