| Beef (chuck roast, brisket) | 3–5 days | 4–12 months |
| Beef (ground) | 1–2 days | 3–4 months |
| Beef (rib roast, bone-in) | 3–5 days | 4–12 months |
| Beef (rib roast; boneless, rolled) | 3–5 days | 4–12 months |
| Beef (round or rump roast) | 3–5 days | 4–12 months |
| Beef (short ribs) | 3–5 days | 4–12 months |
| Beef (steaks) | 3–5 days | 4–12 months |
| Beef (stew, cubes) | 3–5 days | 4–12 months |
| Beef (tenderloin, half) | 3–5 days | 4–12 months |
| Beef (tenderloin, whole) | 3–5 days | 4–12 months |
| Bison (ground) | 1–2 days | 3–4 months |
| Bison (whole) | 3–5 days | 6–9 months |
| Bratwurst (fresh) | 2–3 days | 2–3 months |
| Chorizo (fresh) | 1–2 days | 1–2 months |
| Goat (ground) | 1–2 days | 3–4 months |
| Goat (less tender whole cuts (stew meat, riblets, shanks)) | 3–5 days | 4–12 months |
| Goat (tender whole cuts (legs, ribs, shoulder, loin)) | 3–5 days | 4–12 months |
| Ham (uncured, fresh, uncooked) | 3–5 days | 6 months |
| Lamb (breast, rolled) | 3–5 days | 4–12 months |
| Lamb (chops, ribs, or loin) | 3–5 days | 4–12 months |
| Lamb (crown roast) | 3–5 days | 4–12 months |
| Lamb (cubes for kabobs) | 3–5 days | 4–12 months |
| Lamb (ground) | 1–2 days | 3–4 months |
| Lamb (leg steaks) | 3–5 days | 4–12 months |
| Lamb (leg, bone-in - large) | 3–5 days | 4–12 months |
| Lamb (leg, bone-in - small) | 3–5 days | 4–12 months |
| Lamb (leg; boneless, rolled) | 3–5 days | 4–12 months |
| Lamb (shanks) | 3–5 days | 4–12 months |
| Lamb (shoulder roast or shank leg half) | 3–5 days | 4–12 months |
| Lamb (stew meat, pieces) | 3–5 days | 4–12 months |
| Pork (crown roast - large) | 3–5 days | 4–12 months |
| Pork (crown roast - small) | 3–5 days | 4–12 months |
| Pork (ground) | 1–2 days | 3–4 months |
| Pork (loin chops, bone-in) | 3–5 days | 4–12 months |
| Pork (loin chops, boneless) | 3–5 days | 4–12 months |
| Pork (loin roast, bone-in) | 3–5 days | 4–12 months |
| Pork (loin roast, boneless) | 3–5 days | 4–12 months |
| Pork (loin, cubes) | 3–5 days | 4–12 months |
| Pork (ribs) | 3–5 days | 4–12 months |
| Pork (shoulder) | 3–5 days | 4–12 months |
| Pork (tenderloin medallions or loin cubes) | 3–5 days | 4–12 months |
| Pork (tenderloin) | 3–5 days | 4–12 months |
| Rabbit (whole, fresh) | 2 days | 9 months |
| Variety meats (liver, tongue, chitterlings, etc.) | 1–2 days | 3–4 months |
| Veal (ground) | 1–2 days | 3–4 months |
| Veal (leg rump or round roast, boneless) | 3–5 days | 4–12 months |
| Veal (loin roast, bone-in) | 3–5 days | 4–12 months |
| Veal (shoulder roast, boneless) | 3–5 days | 4–12 months |
| Venison (round, rump, loin, or rib roast) | 3–5 days | 4–12 months |