If you store meat in the freezer instead of eating it right away, it’s a practical way to make your food budget stretch—but is it truly safe? According to the United States Department of Agriculture (USDA) and other food-safety authorities, the answer is yes for safety if the meat has been frozen continuously at the correct temperature—but there are important details about quality and timing to know. FSIS+2Foodsafety - food safety for consumers+2

✅ Key point: Safety vs. Quality

The USDA states that if meat is kept frozen continuously at 0 °F (-18 °C) or lower, it remains safe indefinitely. In other words: from a food-safety standpoint, bacteria can’t grow at those consistently low temperatures. FSIS+1 However, “safe” does not mean the meat will retain its original taste, texture and quality forever. Over time, frozen meat may suffer from freezer-burn, dehydration, off-flavours or textural changes. Medical News Today+1

📋 Practical guidelines for how long to freeze

While indefinite storage is technically safe (if frozen solid the whole time), experts recommend ideal maximum durations mainly for quality—not because of safety risks. According to multiple resources:

• Fresh cuts such as steaks, roasts (beef, pork, lamb): about 4-12 months in the freezer for best quality. Medical News Today+1

• Ground or minced meats: about 3-4 months for optimal quality. extension.umn.edu+1

• Cooked meat, leftovers: typically 2-3 months in the freezer for best flavour and texture. FSIS

• Though as noted: as long as the freezer was at 0 °F / -18 °C or colder constantly, the meat is safe beyond those times—but may decline in quality. FoodSafety.gov+1

🕒 What the Vietnamese article says (and how it lines up)

The original article you shared mentions:

• Storage of raw meat in the freezer at -18 °C (approx ­0 °F) will make it safe “forever”.

• But in practice, it suggests discarding frozen meat after 1 year for raw unprocessed meats; 4 months for minced/mechanically processed meats; 3 months for processed meats.
  Those suggestions are broadly in the same ballpark as the quality-based guidelines above, though some differences in months appear (e.g., 1 year vs up to 12 months for roasts).

🔍 Extra tips for safe freezing and storage

• Make sure your freezer is at 0 °F (-18 °C) or colder for optimal safety and quality. FSIS+1

• Package the meat well: remove excess air, wrap tightly or use freezer-safe bags/containers to reduce freezer burn. Coleman All Natural Meats

• Label the package with the date of freezing so you can track how long it's been stored.

• Avoid thawing and refreezing repeatedly; each cycle may degrade quality and may allow microbial growth if handled improperly. FSIS+1

• If there is any power outage, or if the freezer warms up above 0 °F / -18 °C significantly, check the food’s condition—if it has been above safe temperature for more than about 2 hours, discard it. FoodSafety.gov

🎯 My summary recommendation

So in simple terms:

• Frozen meat can remain safe indefinitely if stored at the correct temperature the whole time.

• But to enjoy good flavour and texture, aim to use raw cuts within ~12 months, minced meats within ~3-4 months, and cooked meats within ~2-3 months.

• Always use common-sense: if the meat shows signs of freezer burn, off smell, colour changes, or your freezer’s temperature has fluctuated, it’s better to discard it.

• For processed meats (sausages, ready-to-eat meats) the quality window tends to be shorter.