The amount of time to freeze varies depending on the type of meat. Pork is generally not recommended to be consumed when frozen for about 4 months, while lamb and beef are generally not recommended to be consumed when frozen for about 8 months. Fresh meat is rich in protein, minerals, etc. Proper consumption can replenish the body with some of the nutrients it needs. After a long period of freezing, it may cause damage to the nutrients in it. Normally, pork is generally not recommended for consumption after about 4 months of freezing, and lamb and beef are generally not recommended for consumption after about 8 months of freezing. Although low-temperature preservation can slow down the deterioration of meat, but can not completely inhibit the proliferation of mold, so in the daily recommended consumption of fresh meat, avoid prolonged freezing.