As noted before if they are professionally sealed they should be fine. You'd be surprised how long a lot of food sits in a warehouse before its even sent to consumers. So short answer yes.
Assuming they were professionally sealed and in a freezer the whole time, I'd grill them and chop them up finely to put in enchiladas with veggies and sauce. I don't think the texture is going to be great so you are better off masking it with other flavors.
Freezing inactivates bacteria, molds and yeasts. Assuming a constant temperature of 0F or below, all food will be as safe when properly defrosted as it was when it was frozen, indefinitely. The biggest problem comes from freezer burn, which shouldn't be an issue with vacuum packed meat. There may be some minor quality issues after more than a year, but safety isn't an issue. Heck, toss them my way, I'll make soup or chili out of 'em.
No. I'd say a year tops. Maybe if it were professionally sealed and kept frozen at super cold temperatures it would be fine, but I wouldn't trust a home freezer to be cold enough to stop decay and bacterial growth rather than merely slow it down (most freezers warn you not to keep anything for longer than 6 months).
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Freezing inactivates bacteria, molds and yeasts. Assuming a constant temperature of 0F or below, all food will be as safe when properly defrosted as it was when it was frozen, indefinitely. The biggest problem comes from freezer burn, which shouldn't be an issue with vacuum packed meat. There may be some minor quality issues after more than a year, but safety isn't an issue. Heck, toss them my way, I'll make soup or chili out of 'em.