As much as we like the idea of popping over to the butcher and the fresh grocer every day for fresh ingredients to cook, that’s not always an option. In fact, it’s rarely an option in lots of cities that have a limited choice of supermarkets to choose from. So instead, we buy meat products that will last us a week or two and freeze whatever we’re not using that night.
But, it’s important to go about freezing meat the correct way. Not following basic guidelines for freezing meat can leave you with freezer burned food that’s barely (if at all) edible. It can also create a lot of waste, as freezing large quantities of meat together can make it difficult – if not outright impossible – to section off and thaw off a small portion for dinner.
The next time you head to the grocery store and load up on meat, remember to take these precautions for freezing meat before you throw them in a ziplock bag and toss them in the freezer.
Portion Meat
The first thing you should always do before wrapping up any meat to be frozen is to portion it beforehand. Doesn’t matter if it’s fish, steaks, or ground beef, figure out how much meat your family typically consumes for a meal and freeze them together. If you’re freezing individual cuts, you can freeze them individually, while things like ground beef can be portioned as an entire family meal and packaged together.
Wrap Tightly in Plastic Wrap
Once you have your portions taken care of, wrap each piece of meat tightly with Saran Wrap or plastic wrap. This is key, as the single worst thing to happen to your frozen food is freezer burn and that happens when the food is exposed to air once it’s frozen. Make sure there’s no air inside the meat wrapped in plastic wrap and secure the wrap tightly on the ends by folding the edges back over the meat. Once this step is done, you’re ready for layer #2.
If you want to store multiple cuts of meat inside the same package (for instance, if you’re freezing three fish fillets for family dinner), you can wrap them together, but make sure to add a layer of wax paper in between each piece of meat. This will make defrosting much quicker and will make separating them a lot easier once you’re ready to cook.
Wrap Again in Foil
Next, add a layer of foil around the plastic wrapped meat. A sheet of foil adds an extra layer of protection against freezer burn and helps keep frozen food safe.
Store in Ziplock Bag
The last step is to take meat that’s wrapped in plastic wrap and foil and add it to a plastic bag. Squeeze out the remaining air in the bag and seal it tight. Label with a marker so that you don’t have to open the packages to figure out what each package contains. Now you’re ready to stack them in the freezer!
Freezing meat using this method will keep food fresh for 2-3 months, as opposed to more or less a week if meat isn’t frozen at all. Do you have any tips for freezing meat? Share your tip with us in the comments!
