August 07, 2020

Freezing Guide - How to Freeze Meat

Freezing is an excellent way to preserve meat.
As with fruits and vegetables, freezing does not sterilize the product, but will delay the action and growth of bacteria.
Freeze fresh high-quality meat.

How to freeze Beef, Veal, Lamb, Pork and Chicken

Some smoked meats like bacon can only be stored frozen for a period of 1 to 2 months; this is due to the high concentration of salt which may accelerate rancidity. Fresh meats like beef, veal, lamb, and pork can be kept in the freezer for up to 12 months.

Always freeze in meal portions, this will allow flexibility when thawing preventing you from having to remove pieces from a frozen “block” of meat which is really difficult or having to thaw more than what you need.

Remove as many bones and fat as possible. This will help you save space in the freezer and retard the rancidity that is enhanced by the fat.

Freeze mince, cubed meat and steaks in the appropriately sized and shaped FreezerKeeper™ container. Use the lows for steaks and chops.

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How to thaw meat

Thawing in the refrigerator

Place the meat in the refrigerator the evening before cooking it.
Make sure the temperature in the refrigerator is set between 1°C and 4°C.
Never leave the meat for longer than 24h in the fridge before cooking it.

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No thawing

Pieces of meat to grill, barbecue or fry like steaks ribs, etc, frozen flat, per unit, can be cooked without defrosting.
Place them on the grill/frying pan using medium-high heat and add spices for a golden crust, then reduce heat to cook through.

Defrosting in the microwave

The Heat 'N Eat containers are perfect for thawing your foods in the microwave.

The flatter the pieces, the better and more evenly they will defrost.

Always cover and work with the “defrosting” button.

During the defrosting process, always stop halfway and turn the piece of meat for even defrosting.

Times vary in function of the form/shape and weight. Check after short bursts of time so as not to cook the meat. At the end of defrosting, allow for a standing time to let the meat “rest”.

Remove the juice. Cook the meat as soon as possible.