While freezing raw meat is easily done, it is critical to do it properly. A major benefit of freezing meat is that you can stock up on it when it is on sale. Trimmed and portioned cuts of meat that are frozen can make meal preparation much faster and more convenient when it is time to prepare a meal in a hurry.
Things You'll Need
- Sharp knife
- Cutting board
- Plastic gloves
- Plastic wrap
- Freezer tape
Remove the meat from the supermarket package and chill it thoroughly.
Trim the meat to your specifications and cut it into the correct size portions. Use sterilized cutting utensils and cutting board and wear sterile gloves while preparing the meat.
Wrap the meat in a layer of heavy duty, air and moisture-proof plastic wrap, taking care to remove as much air from the package as possible. Place the freshly wrapped meat with the folded-over seam from the first layer of plastic wrap on another sheet of plastic wrap and wrap it again. Seal both seams with freezer tape.
Label the packages clearly with a marker. List the meat that is inside along with the date it was frozen.
Freeze the meat to zero degrees Fahrenheit or below, leaving space between the packages for the air to circulate. Meat that is not hard-frozen develops air bubbles in the muscle, which denigrates the quality.
Tips & Warnings
- Mold ground beef into meatballs or hamburger patties, place in a freezer bag and press out all of the air. Label the package with the date the meat was processed.
- Cooked meats can also be frozen by using the same guidelines as prepared meats.
- Use cooked meats within one month. The meat will be salty and dried out if frozen longer.
- Make certain sharp bones do not puncher the plastic wrap.
- Photo Credit beef meat image by Maria Brzostowska from Fotolia.com
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