According to the USDA Food Safety and Inspection Service (FSIS), cooking meat without thawing is safe, although it will "take approximately 50% longer than the recommended time for completely thawed or fresh meat and poultry." The FSIS recommends that you check meat and poultry packages for guidelines on how long to cook frozen foods. They should be cooked until no longer pink inside. Beef can be frozen in its original package for up to 12 months. Thaw it in the refrigerator before cooking it. If you don't plan to eat it all at once, divide the beef into portions of about 3 pounds (1.4 kg) each. Wrap individually in plastic wrap and then foil, and freeze for up to three months. When ready to cook, remove from the freezer and let sit at room temperature for 30 minutes before continuing with your recipe. Bison may be frozen in its original package for up to one year. Like other meats, bison should be cooked to an internal temperature of 160 degrees F (70 degrees C). Buffalo can be frozen in its original package for up to one year. This red meat should be cooked to an internal temperature of 180 degrees F (82 degrees C).