Can you freeze beef?
Yes, you can freeze beef
Best quality within 4 to 12 months, depending on the kind.
rib roast, bone-in
Up to 4 to 12 months
rib roast; boneless, rolled
Up to 4 to 12 months
round or rump roast
Up to 4 to 12 months
tenderloin, whole
Up to 4 to 12 months
tenderloin, half
Up to 4 to 12 months
chuck roast, brisket
Up to 4 to 12 months
steaks
Up to 4 to 12 months
stew, cubes
Up to 4 to 12 months
short ribs
Up to 4 to 12 months
ground
Up to 3 to 4 months
What the freezer time means
Freezer times from USDA FoodKeeper are about quality, not safety. Food kept frozen at 0 F (-18 C) stays safe indefinitely; what changes over the months is texture, moisture and flavour. Wrap beef tightly, press out air, and label the pack with the date so the window above is easy to track.
Thaw in the fridge, not on the counter. Anything that thawed in the fridge can be refrozen, with some further loss of quality; anything left at room temperature for more than 2 hours should not go back in.
Storage habits that make the difference
Keep raw meat in the coldest part of the fridge, ideally on a tray to catch drips, and use within a few days of purchase. Freeze anything you will not use in time, wrapped tightly to prevent freezer burn. Thaw in the fridge, not on the counter, and never refreeze raw meat that has fully thawed.
Can you freeze other meat: fresh?
Source: USDA FSIS FoodKeeper dataset (public domain). How we decode the data.