The longer the meat is frozen in the refrigerator, the greater the possibility of fat oxidation, and the process of fat oxidation will produce mild oxides and carbonyl compounds, which is very harmful to the body. If you find that the fat in the meat has turned yellow, it means that it has been oxidized. It is best not to eat this kind of meat.

According to international practice, general foods are stored at-18℃ for two months. This lump is too long. I suggest throwing it away, so as not to be harmful to your health.