Freezing Meat Properly For Maximum Freshness
Meat is by far the most expensive thing most people freeze. Paying close attention to temperatures and packaging when freezing meat is essential to keep it from going bad. For best results, you should cut meat into individual portions before freezing, since thawing and reheating a large piece of meat could cause it to quickly spoil.
Once the meat is cut, you should cover and chill it to around 40 degrees, then wrap it with a thick plastic wrap before putting into an airtight freezer container or bag.
Temperature Concerns
Meats should always be chilled to a minimum of 40 degrees to ensure freshness and prevent bacterial growth. This means putting meats away first when returning home from the grocery store. Check the temperature in your refrigerator periodically to ensure it is between 35 and 40 degrees and that your freezer is at zero degrees or below.
Keeping your freezer temperature between 0 and –10 degrees Fahrenheit not only helps meat freeze faster, but contributes to smaller ice crystals that limit the potential for developing freezer burn.
Large Amounts of Meat
Remember, break down large amounts of meat into smaller portion sizes before freezing. This makes thawing individual portions much easier and convenient in the long run. Meats should be kept in their original packaging, if possible. Take care to notice any holes or perforations in the packaging, and repair them as necessary with additional plastic wrap.
Most meats can be stored in the refrigerator for up to two days at the proper temperature. If you won’t be using the meat before then, consider freezing first, then thawing later. If it will be at least two months before that meal takes place, over-wrap the meat in a heavy plastic wrap or put it in an acceptable freezer bag.
To avoid freezer burn, it is important to get meats as cold as possible quickly. A freezer that’s normally set around 0 degrees Fahrenheit is sufficient for storing food, but you could turn your freezer down to about –10 degrees Fahrenheit the day before you shop so that the freezer has time to prepare for any unfrozen food you’ll be adding.
Once Frozen
Once the meat is frozen, store it on the bottom of the freezer. As cold air radiates from the other items in your freezer, it helps keep meats frozen and reduces the strain on your freezer. It Once meat is frozen, it should not be thawed and frozen again. This leads to freezer burn and serious oxidation, which changes the color, flavor, and edibility of frozen meat.
Want to keep your meat as fresh as possible in the freezer? Remember to set your freezer to the proper temperature so that it freezes quickly, to cut up and freeze individual portions, and once meat has been frozen, don’t freeze it again after thawing. These simple tips help meat stay fresh as long as possible.
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