How to Keep Meat in the Freezer Correctly

Freezing meat properly is essential to prevent freezer burn and ensure safety. If meat is not frozen correctly, it risks losing flavor and texture, while improper freezing may encourage bacterial growth. Use these best practices to store meat safely for months.

How to Store Meat for Freezing

1. Use Fresh Meat

Freeze meat as soon as possible after purchase. Freshly bought meat that’s frozen quickly retains quality better and lowers the risk of spoilage.

2. Wrap Meat Completely

Air exposure is a leading cause of freezer burn. Wrap meat tightly using plastic wrap, aluminum foil, or freezer paper. For longer storage, double-wrap for extra protection.

3. Employ Vacuum-Seal Bags for Long-Term Storage

Vacuum-sealing removes air from around the meat, helping prevent freezer burn and preserving freshness. This method works well for cuts like beef, lamb, and fish.

4. Label with Dates and Types of Cuts

Label each package with the date of freezing and type of cut. This makes it easier to use older meat first and find specific cuts when needed.

5. Maintain the Right Freezer Temperature

Set your freezer to 0°F (-18°C) or lower to halt bacterial growth and preserve the meat’s quality and safety.

6. Avoid Freezing Seasoned Meat

Season meat only after thawing, as some spices can alter flavor in the freezer. Salt, for example, can draw out moisture, increasing the chance of freezer burn.

7. Freeze in Portions

Divide large cuts into portions before freezing for convenient thawing. This is particularly useful for items like chicken breasts, ground beef, and steaks.

Best Practices for Defrosting Frozen Meat

Refrigerator Method

Place frozen meat in the refrigerator for 24 hours. This slow thawing method is the safest and best for preserving quality.

Cold Water Method

For faster thawing, place meat in a sealed plastic bag and submerge in cold water, changing the water every 30 minutes.

Avoid Room Temperature Thawing

Thawing meat at room temperature can lead to bacterial growth on the outer surface, making it unsafe to consume.