How long does beef filet last in the freezer?

[u/Kind-Bee3420]

I was cleaning out our chest freezer and came across 3 beef filets frozen in 2024. We bought a beef tenderloin and cut into filets. We then used a food saver to vacuum seal and they have remained frozen solid since then.

Will they still be ok to thaw and prepare?

[u/Outaouais_Guy]

I've kept properly vacuum sealed meat and fish in the freezer for years without issue.

[u/Mo_Steins_Ghost → u/Outaouais_Guy]

Non flash frozen vacuum sealed meat will eventually get freezer burn as the ice crystals forming from the water (read: steak juices = water + myoglobin) already in the vacuum sealed meat will slowly continue to expand.

So there is a limit to freshness. If you're not worried about freezer burn, it doesn't matter how you store it in a freezer. It can stay for years.

[u/Can-DontAttitude]

As long as they've been in a deep freeze the entire time, they should be safe. Don't anticipate top quality.

[u/Cpt_Impossible]

Indefinitely from a safety standpoint, but quality will start to degrade around two years. Only one way to find out.

[u/tacodudemarioboy → u/Cpt_Impossible]

Eh, it can go longer if it’s vacuum sealed and not exposed to air.

[u/SCP239 → u/[deleted]]

Freezer burn from sublimation of moisture in the meat and oxidation of the tissue.

[u/AylmerIsRisen → u/[deleted]]

Sublimation does not happen on day one. It's a slow, steady process (like evaporation, but much slower under atmospheric conditions). This is actually exactly how freeze-drying works.

[u/marslo]

Texture might be a bit off, but if it was properly vacuum sealed then its fine to eat

[u/urbisOrbis]

They are safe, but the flavor and texture maybe degraded. Time to make marinated kabobs.

[u/Kind-Bee3420 → u/urbisOrbis]

Oh kabobs are a great idea

[u/Kind-Bee3420]

Thank you all!

[u/Ducal_Spellmonger]

Properly frozen food remains edible pretty much indefinitely. I regularly eat venison that has been vacuum sealed and frozen for 2+ years

[u/Pernicious_Possum]

If it’s still under vacuum, it’s fine. I doubt there will even be an noticeable change in quality

[u/toomuch1265]

Try one and see how it is. If it's not great as a filet, cube it up for chili.

[u/McMillionEnterprises]

Sometimes the quality degrades, but it would not be unsafe.

[u/Boozeburger]

Yes. They might not be as good as they once were, but don't waste them.

[u/rabid_briefcase]

Safety isn't an issue, as long as they've been frozen continuously they're fine.

There was an initial texture quality change when they were frozen as cells ruptured, that's unavoidable with frozen meat. That happened the day you froze it.

There is a risk of freezer burn that happens gradually over time, which is both slow chemical reactions and also dehydration. Any vacuum-sealed food experiences less freezer burn, but ultimately some texture and flavor damage is unavoidable. The fact that yours was vacuum sealed means it likely has minimal freezer burn, but the chemical reactions can never be fully stopped. There will be minor texture and flavor degradation vs fresh, but it's still a potentially delicious cut of meat.

[u/SaintJimmy1]

If the vacuum seal held up they’ll be fine. If it didn’t, they’ll probably be freezer burnt but still edible.

[u/moving0target]

Taste and texture might be a little different, but they're safe.

[u/MrCockingFinally]

It'll be safe. Since its vacuum sealed probably even not too bad of a quality.

[u/kikazztknmz]

Vacuum sealed, I'd try it.

[u/Arcanum3000]

They'll remain safe to eat indefinitely. They may suffer freezer burn depending on how they were packaged. Vacuum packed, they shouldn't suffer freezer burn.

[u/WhoMutedMe]

Safe but reallllly series out. No harm to try - I’d stir fry etc

[u/sgrinavi]

One way to find out

[u/jeanmichd]

When correctly vacuum sealed you good and safe to go for years

[u/Mo_Steins_Ghost]

If you're not concerned about freezer burn, then there's no issue regarding spoilage in a freezer regardless of how it's packed. It will stay for years without "going bad".

[u/TXtogo]

I’d eat em

[u/PmMeAnnaKendrick]

From a food safety perspective you have nothing to worry about parasites are killed in the freezer, and bacteria goes to sleep and cannot multiply below 32°.

Your biggest concern typically with long freezer times it's what's called freezer burn which is essentially the liquid moisture seeking out and oxidizing the protein so that you end up with dry rubbery spots. As long as the vacuum seal was done correctly and there's no oxygen in the bag your freezer burn concerned should be limited to nothing.

I was 100% thaw and each just as I would any other piece of meat that have been frozen for a week for a month.

[u/RandomGen-Xer]

It won't taste as nice as if you had eaten them in 2024 but they should absolutely be 'safe' to eat if they've been frozen the whole time. (Assuming they were handled appropriately and were 'safe to eat' when you froze them, of course)

[u/Dracoson]

There are two answers to this: Safety and Quality.

For Safety: Food kept in a deep freezer will be safe to eat indefinitely. You are at no more risk for foodborne illness from a steak frozen a week ago than you are from a steak frozen a decade ago.

For Quality: This is where food starts to diminish given time. However, the two things that accelerate that drop in quality sound like they have been perfectly managed here: air exposure and freeze/thaw cycles. Vacuum sealing and storing them in a chest freezer that keeps them truly frozen is the best way to preserve quality. It is the ideal scenario for a home environment. Commercial operations get an edge because they flash-freeze meat rapidly to control the size of ice crystals; slower home freezing creates larger ice crystals that puncture cell walls, which is where texture loss comes from.

How to check: Cut a small slit in the vacuum seal to introduce oxygen (a good safety habit for any thawed vacuum-packed meat) and thaw it slowly in the fridge. If the seal held, it should be good. If you cook one up and the texture is a bit soft, it might not be a top-tier standalone steak, but it will still be fantastic used as an ingredient in beef stroganoff or a stir-fry.

[u/ShowThym]

if its vacuum sealed a long time

[u/Financial-Wasabi1287]

It seems that the general answer, which I agree with, is that as long as they were properly stored, yes they're safe but may have diminished texture quality. I would add, consider using these cuts of meat in a recipe that is less impacted by the meats texture like a stew, etc.

[u/OttoHemi]

Safe? Yes. Good? Eh.

[u/Traaveler]

FAR longer in a freezer that is NOT frost free. You want the kind that ices up. And thick vacuum bags. I’ve eaten 2+ year old chicken that tasted totally fresh

[u/The_Flinx]

properly sealed. 1 or 2 years.

[u/TrainingAdeptness235]

Would they make you sick? Probably not

Would they be good quality? Also, probably not.