Freezing Meat


Everyone loves fresh meat, but sometimes it isn’t possible to consume your meat immediately. Whether stocking up over a holiday period, or keeping meat in the freezer for those times when you’re too busy to buy groceries, many of us need to store meat. If you’re not consuming your meat immediately, freezing it is the most safe and hygienic way to keep it for later.  Here are three important guidelines to consider in order to avoid deterioration and freezer burn.

  1. Try to freeze the products as soon as possible. This is the best way to ensure your meat remains fresh. Moreover, the packaging has a huge impact so make sure you use a tight-fitting and waterproof wrapping.
  2. Mark the packaging to signify the date, weight and content. This is the best way to keep track of your meat’s use-by-date.
  3. For defrosting reasons, you should try to freeze meat in small rather than large amounts. Separate the meat into meal portions before packaging.

Using these easy tips you shouldn’t have any deterioration or freezer burn problems with your fresh meat. Just remember there is one big rule; never re-freeze your meat.  You should also be particularly careful with poultry as it is more susceptible to being affected by germs.

Finally, the following chart shows you which fresh meat can be stored in the freezer and for how long.

Meat (-18° C) Duration
Beef Joint 8 months
Lamb, Pork, Veal Joints 6 months
Minced Beef, Veal, Lamb 2-3 months
Minced Pork 1-2 months
Beef Steaks and Chops 6 months
Pork Steaks and Chops 3 months
Veal or Lamb Steaks and Chops 1-2 months
Poultry 4-6 months

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