When it comes to storing meat safely, refrigeration is key. But what if you don’t have access to a refrigerator or freezer? How long will meat actually last at room temperature? Here’s a quick overview of how long different types of meat can be left out before spoiling.
Quick Answer
Most raw meats should not be left at room temperature for more than 2 hours. After this point, bacteria can multiply quickly and cause the meat to spoil. Cooked meats will last a bit longer – around 4 hours before going bad.
How Long Can Raw Meat Sit Out?
Here are some general guidelines for how long raw meats can be left unrefrigerated before bacteria multiply to dangerous levels:
- Beef, pork, lamb – 2 hours max
- Ground meats – 1-2 hours max
- Poultry – 1-2 hours max
- Fish and seafood – 1-2 hours max
The warmer the ambient temperature, the less time these meats should sit out. On a hot summer day, just an hour at room temp could be dangerous.
What About Thawed Meat?
Raw meats that have been previously frozen and thawed should be treated the same as fresh meats. You still only have about 1-2 hours to cook or re-refrigerate them. This is because the bacteria are no longer dormant after thawing.
Does Cooked Meat Last Longer?
Cooked meats that are still warm or hot can be safely left out for up to 4 hours – but only 1 hour if the temperature is 90°F or hotter outside. After that point, the risk of food poisoning rises exponentially.
The reason cooked meat lasts a bit longer is because the cooking process kills off any bacteria present. However, new bacteria can re-contaminate the food from utensils, hands, and surfaces.
Luncheon and Deli Meats
Pre-cooked meats like ham, turkey, bologna and salami/pepperoni should not be left unrefrigerated for more than 3-5 days after opening the package. They can last for 1-2 hours after being removed from the fridge. Discard packages that have passed their “sell by” date.
How to Tell If Meat Has Gone Bad
Trust your senses – if meat smells bad or has a weird color/texture, it’s best to play it safe and throw it out. Here are some signs meat has spoiled:
- Bad odor
- Slimy texture
- Discoloration – green, gray, or black
- Mold
- Weirdly sticky or tacky feel
Meat that is past its prime can also take on a duller, more faded appearance versus the bright red of fresh meat. If you’re ever in doubt, remember – when in doubt, throw it out!
Factors That Impact Meat Perishability
Not all meats go bad at the same rate. Here are some factors that can accelerate spoilage:
- Temperature – the warmer the temperature, the faster bacteria grows
- Damage/cuts – exposed areas spoil faster
- Surface area – ground meats spoil fastest
- Type of meat – processed lunch meats last longer than raw steak
- Oxygen exposure – new packaging eliminates oxygen to preserve meat longer
Safe Meat Handling Tips
To maximize freshness and shelf life of your meats, keep these safe handling practices in mind:
- Refrigerate raw meats as soon as possible, always within 2 hours of purchasing.
- Freeze meats if you can’t use within a few days. This stops bacteria growth.
- Thaw frozen meat safely – in the fridge, cold water, or the microwave.
- Marinate meats in the fridge, not on the counter.
- Never let raw meat juices touch cooked items or fresh produce.
- Don’t overstuff the fridge – air circulation is key.
- Cook meats to the recommended safe internal temperatures.
- Don’t leave cooked meat out more than 2 hours (1 hour if very hot outside).
Marinated Meats
Raw meats that have been marinated can be kept for the same timeframe – up to 2 hours at room temp or indefinitely in the fridge. The acids in marinades can provide some antibacterial properties. However, don’t depend on them too much.
Always refrigerate marinated raw meats quickly rather than leaving them out at room temperature for long periods waiting to cook. Cook within the same day for optimal flavor and freshness.
Smoked Meats, Salted Meats, & Dried Meats
Smoking, salting, and drying are preservation techniques that draw moisture out of meats, making it impossible for bacteria to thrive. Here are some general guidelines for how long these treated meats last:
| Meat Type | Shelf Life with Refrigeration | Shelf Life Without Refrigeration |
|---|---|---|
| Smoked Ham | 2 weeks | 1 week |
| Smoked Pork Chops | 5-7 days | 3-5 days |
| Bacon | 7 days | 3-5 days |
| Prosciutto | 2-3 weeks | 1 week |
| Beef Jerky | 12 months | 1-2 weeks |
Trust your eyes and nose – if these meats smell off or look slimy/sticky, it’s better to be safe than sorry. Botulism spores can grow even on preserved meats.
Ground Meat
Ground meats are the most perishable since their large surface area is exposed to air and bacteria. Here’s how long ground meats keep with proper refrigeration:
- Ground Beef – 1-2 days
- Ground Chicken – 1-2 days
- Ground Pork – 1-2 days
- Ground Turkey – 1-2 days
- Ground Lamb – 1-2 days
For longer storage, ground meats should be frozen. At room temperature, ground meats should never sit out for more than an hour before cooking or refrigerating.
Fresh Steaks & Roasts
Whole cuts of beef and lamb chop/loin roasts fare better than ground versions. Here’s how long they keep refrigerated:
- Steaks – 3-5 days
- Roasts – 3-5 days
If the butcher’s paper is still intact and untouched, steaks can last 5-7 days. For max longevity, use frozen steaks and roasts within 9-12 months.
Fresh Pork
Fresh pork chops and roasts have a very short shelf life compared to beef. Use within:
- Pork chops – 3-5 days
- Pork roasts – 3-5 days
- Fresh ham/leg – 3-5 days
Frozen pork will keep 9-12 months. Sausages made with raw pork should be cooked or frozen within 1-2 days.
Fresh Poultry
Raw chicken and turkey cuts store well for 1-2 days in the fridge. Here are some poultry refrigerator timelines:
- Chicken or turkey – 1-2 days
- Cornish hens – 1-2 days
If frozen properly at 0°F, raw poultry will keep 9-12 months in the freezer before flavor/texture suffers. Freeze cooked poultry within 3-4 days.
Processed Deli Meats
Pre-cooked deli meats like bologna, ham, turkey slices, salami, etc. can last opened for 3-5 days refrigerated. Sealed, unopened packages can go 2 weeks past the printed “sell by” date.
For room temperature storage (like picnics), discard deli meats after about 3 hours without refrigeration. Discard packages that have visible mold or smell bad.
Hot Dogs & Sausages
Because hot dogs contain preservatives like nitrites, they keep longer than other meats. Unopened hot dogs can last 2 weeks beyond the “sell by” date. After opening:
- Refrigerator – 5-7 days
- Freezer – 1-2 months
Raw sausages made from any meat will only last 1-2 days. Cooked sausages can go a week in the fridge.
Lunch Meats
Pre-cooked, ready-to-eat lunch meats like ham, turkey, chicken, etc. have more preservatives so they last a bit longer than fresh raw meats. Store opened lunch meats for 3-5 days max in the fridge. Discard after 1-2 hours at room temp.
Cured Meats
Cured/fermented meats like pepperoni, salami, prosciutto, etc. can keep 2-3 weeks opened in the fridge thanks to their drying, salting, and curing process. Their shelf life depends on the type:
- Pepperoni – 2-3 weeks
- Salami – 2-3 weeks
- Prosciutto – 2-3 weeks
At room temperature, cured meats will remain safe for about 1 week before excessive mold or bacteria make them risky to eat.
Fresh Fish & Shellfish
Fresh fish/shellfish are extremely perishable and need quick refrigeration within two hours, ideally. Shelf life varies based on type. As a general rule:
- Lean fish – 1-2 days
- Fatty fish – 1-2 days
- Shellfish – 1 day
- Cooked fish – 3-4 days
Fresh raw fish should never be left out more than 2 hours before cooking or refrigerating. Cooked seafood should go straight to the fridge after preparing.
Smoked Fish
Since smoking preserves fish via salt and smoke, it prolongs shelf life. Smoked fish keeps refrigerated for up to a month. Without refrigeration, smoked fish lasts about 1 week before growing mold.
Even when refrigerated, discard smoked fish that smells bad or has a sticky/slimy texture. If in doubt, throw it out.
Canned Fish
Canned tuna, anchovies, sardines, etc. have a shelf life of 2-5 years unopened. Once opened, canned fish will keep for 3-4 days in the refrigerator. Discard any swelled, rusted, or damaged cans.
Frozen Meat & Seafood
According to the USDA and FDA, all frozen raw meats/seafood that are kept constantly at 0°F will remain safe indefinitely. However, quality declines after the recommended freezer times.
For optimal flavor and texture, use frozen foods within these timelines:
- Beef, lamb, pork – 9-12 months
- Poultry – 9-12 months
- Fish – 3-8 months
- Shrimp – 12 months
Thawing Meat Safely
Never thaw meats at room temperature or in hot water. Bacteria will start multiplying rapidly. Use these safe methods instead:
- Refrigerator – Least risky method. Thaw overnight in fridge.
- Cold Water – Faster. Submerge sealed meat under cold running water.
- Microwave – Fastest. Use “defrost” setting if available. Cook immediately after.
Cook meat immediately after thawing in the microwave because some areas may start to cook and bacteria can start growing. Marinate meats after fully thawing, never before.
How to Freeze Meat Safely
Freezing stops bacteria from multiplying and significantly extends meat’s shelf life. Follow these tips:
- Freeze meats before the expiration date on the package.
- Portion meat into airtight bags or containers to limit freezer burn.
- Remove excess air from packages before sealing.
- Label packages with contents and dates frozen.
- Freeze meats within 1-2 days of purchasing for best quality.
- Never freeze meats at room temperature – refrigerate first.
Conclusion
Proper refrigeration controls bacteria growth and preserves the freshness of raw and cooked meats. As a general rule, never leave meat unrefrigerated for more than 2 hours. Within that window, the sooner meats are refrigerated, the better.
Freezing meat stops bacteria completely and can make meat last nearly indefinitely at 0°F with slight quality loss over time. Always thaw meats safely in the refrigerator, cold water, or microwave.
Trust your senses – discard any meat that smells, looks, or feels off. When in doubt if a meat has overstayed its welcome, remember it’s better to be safe than sorry.
