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Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?

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You may check out the answers here as it is very similar. cooking.stackexchange.com/questions/11209/… –  Wulfhart Apr 11 '11 at 20:45
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4 Answers

If it is sealed in an air tight container and the freezer always stays very cold so the meat never thaws- then chicken and beef will stay good indefinitely. I have used both chicken and beef that had been frozen in my deep freezer at 0F for years with no ill effect.

I can't speak for shrimp as I have no personal experience but I would expect it to be the same.

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Shrimp freezes very well, lasts years and is still good for soup or stir-fry. The trick is an air tight container or vacuum bag –  TFD Apr 11 '11 at 21:30
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Generally, meats dry out (freezer burn) when frozen before they become unsafe to eat. You can reduce the drying effect by double-wrapping meats, and a vacuum sealer is especially helpful. Freezer burnt meats become tough and grainy, but can normally still be used in stews, stocks, and other preparations that hide the damage. –  Bruce Alderson Apr 15 '11 at 18:55
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People might not believe this BUT I SWEAR it's true: when my mother father died in December 1993, and I moved my mother in with me (her only child/son) and looked after her until she died in 1998. She had 4 deep freezers!!!, one of which I kept running (and it still running) in my garage (and has NEVER been defrosted - (a chest freezer)). Over the years, just sorta never got around to completely eating down to/through the bottom half/kept refilling the top 1/2) until recently when I thought 'gotta get this sucker emptied. So, about a week or so as I was working my way down and got down to (hold your breath): 1996!!! Found a beef roast, well wrapped/no sign of freezer burn soooo... decided what the heck: Thawed out plus about 45 minutes in a convection microwave and IT WAS DELICIOUS. Yah couldna told it from fresh from the store.

So, like the man says: if its well wrapped, kept real cold/never thawed and no (or little) freezer burn, it will keep a LONG TIME - like 18 years in this case!!!

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While that's definitely interesting, I think it's worth pointing out that this is both anecdotal and definitely the exception to the rule. –  sourd'oh Feb 7 at 22:37
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Roasts and steaks will last 6-12 months and ground beef will last 3-4 months. (via KitchenHacks)

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The length of time raw meat stays good in the freezer is roughly proportional to the amount of fat it contains. Lean meat like steak or chicken breast (or, I imagine, shrimp) will stay good for many months. Fattier cuts, or cured cuts, will last for less time.

The packaging for any meat should give you guidelines as to how long it is safe to keep it for, but as ever your eyes and nose are the best guide. If you defrost the meat and it smells bad or looks off-colour or slimy, bin it.

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It's not a matter of safety but of quality. As long as the meat never thaws it will stay safe forever. If it is exposed to air then it will become dehydrated or develop off flavors over time. –  Sobachatina Apr 11 '11 at 16:42
    
Off-color might just be freezer burn, which again is not a safety issue, only quality. Even the often paranoid FDA says this (see in particular "is frozen food safe" and "freezer burn"). There is also a table at the bottom giving the length of time you can expect good quality. –  Jefromi Apr 11 '11 at 17:18
    
@Sobachatina and Jefromi. Your comments are better than any of the answers here. I wish either of you would post as an answer. –  Jolenealaska Dec 4 '13 at 5:32
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