It depends on the meat. According to the USDA, you can marinate beef and pork in the fridge for up to 5 days, but chicken and other poultry for only up to 2 days. Always marinate in the fridge, at 40°F (4°C) or colder, never on the counter.
| Meat | Max time marinating in the fridge (USDA) |
|---|---|
| Beef (steaks, roasts) | Up to 5 days |
| Pork (chops, roasts) | Up to 5 days |
| Chicken and turkey | Up to 2 days |
| Ground meat | 1 to 2 days (its normal fridge life) |
Count from when you bought the meat. Marinating doesn’t add any time to its fridge life.
Safe isn’t the same as best
Just because beef can sit in a marinade for 5 days doesn’t mean it should. Most recipes call for 6 to 24 hours. With acidic marinades (citrus, vinegar), meat left for days can turn mushy on the outside. Use the USDA times as the safety limit, and your recipe’s time for the best texture.
How to store marinating meat
- Use a covered glass dish or a sealed zip-top bag, not a reactive metal bowl.
- Keep it on the bottom shelf so it can’t drip onto other food.
- Turn the bag once or twice so the marinade coats evenly.
Reusing the marinade
Marinade that touched raw meat contains its bacteria. Either set some aside before adding the meat, or boil the used marinade before brushing it on cooked meat. Throw away any that’s left uncooked. More in Can You Safely Reuse Marinade?
Not cooking it in time?
Freeze it. Meat can go straight into the freezer in its marinade, and it keeps marinating as it thaws in the fridge.
Sources: USDA Food Safety and Inspection Service, Beef From Farm to Table, Fresh Pork From Farm to Table and Chicken from Farm to Table.