Yes, if it stayed frozen the whole time. The USDA says food stored constantly at 0°F (-18°C) will always be safe. Freezing stops bacteria from growing. What changes over time is the quality: after 2 years, meat is often dry, tough or bland.
Recommended freezer times (for quality, not safety)
| Meat | Best quality within |
|---|---|
| Steaks, chops, roasts (beef, pork, lamb) | 4 to 12 months |
| Ground meat | 3 to 4 months |
| Chicken or turkey, whole | 1 year |
| Chicken or turkey, pieces | 9 months |
| Bacon | 1 month |
Two-year-old meat is past all of these, so expect it to be lower quality, but not dangerous.
When to throw it out
Throw it away, regardless of age, if:
- It thawed and refroze at some point, such as during a power cut, and you’re not sure how long it was warm.
- It smells sour or off once thawed.
- It feels slimy or sticky after thawing.
What about freezer burn?
Freezer burn shows up as dry, greyish-brown or white leathery patches. It’s caused by air reaching the meat. It’s safe to eat, but those spots will be dry and tasteless, so cut them off before or after cooking. Heavily freezer-burned meat is often not worth cooking.
How to use old frozen meat well
- Thaw it in the fridge, never on the counter.
- Cook it in something moist and flavourful: stews, chili, curries, braises or slow-cooker dishes hide dryness better than grilling.
- Cook it to a safe temperature: 145°F (63°C) for steaks and chops with a 3-minute rest, 160°F (71°C) for ground meat, and 165°F (74°C) for poultry.
How to keep meat good for longer
Wrap it tightly, squeeze out the air (vacuum sealing is best), label it with the date, and keep the freezer at 0°F or colder.
Sources: USDA Food Safety and Inspection Service, Freezing and Food Safety; FoodSafety.gov, Cold Food Storage Chart.