In process costing it is the process that is costed (unlike job costing where each job is costed separately). The method used is to take the total cost of the process and average it over the units of production. Important terms to understand. In a manufacturing process the number of units of output may not necessarily be the same as the number of units of inputs. There may be a loss.
Red meat and pork can remain in the refrigerator up to 5 days and can be frozen for 4-12 months. Leftover cooked meat will last 3-4 days in the refrigerator and 2-6 months in the freezer. Ground meats (beef, veal, pork, or poultry) can be refrigerated for 1-2 days and frozen for 3-4 months. Lunchmeats and hot dogs will last two weeks in the refrigerator unopened and should be eaten within 3-5 days of opening (hot dogs can go a couple of days longer).
Basically meat can be kept frozen for about 3 months ( depending on your freezer). After that it will not spoil but will start to lose it's taste and nutritional values. Turkeys 6 months ,beef 3 to 4 months ,if you get a vacuum seal machine a lot longer your meat will last , and you can add to the meat seasons.