Leave buffalo in its original wrapping, over-wrap with foil to keep meat juices from contaminating other food, and store in the coldest part of the refrigerator. Refrigerate no more than two days for small cuts, three to four days for large cuts. To keep buffalo longer than that, wrap it carefully in freezer paper, over-wrap with plastic, and store in the freezer. Frozen ground buffalo keeps for two to three months; stew meat for three to four months; roasts and steaks for six months to one year. Defrost frozen buffalo in the refrigerator. Steaks and chops take about 24 hours; allow one to two days for roasts, depending on the size. To quick-thaw, separate steaks and chops, place them on a microwavable platter in the microwave oven, and defrost for four to eight minutes, depending on size and number, turning the dish halfway through. Place large roasts in a baking dish and defrost for 9 to 24 minutes, depending on size; turn the dish halfway though. Place ground meat in a shallow ceramic or glass baking dish, cover, and defrost three to four minutes, breaking up and turning the meat several times. When defrosting in the microwave, take care not to allow meat to begin cooking.