Freezing food is something we do to preserve it for a longer time. But just like everything else in the world, there is a limit to this one as well.
The food safety website of the government has some general guidelines on when we should use the food and it is as follows.
Ground beef, turkey, veal, pork and lamb: For best flavor and texture, these ground meats are best used within three or four months of being frozen.
Steaks, chops and roasts: These cuts of beef, veal, lamb or pork can be frozen for six to 12 months before losing quality
Poultry: Whole birds can keep their quality for up to a year; pieces of birds keep their quality for up to nine months.
Fish: For optimum quality, fatty fish (salmon, tuna) should be consumed with two to three months. Lean fish (cod, flounder) should be consumed within six months.