How to freeze meat? You would be wondering why I would be writing a blog on something that you do quiet frequently without any problem. After all freezing meat isn’t rocket science! Wrong. It might be easy to freeze meat and you might have been doing it for ages but it is important for the sake of your health and comfort to follow certain steps and take certain precautions while freezing meat and using frozen meat.

Here are few steps and instruction on how to freeze meat!

1. The first step would be to purchase fresh meat that is not spoilt! Freezing spoilt meat is not going to do you or the meat any good. Remember freezing doesn’t kill the microbes, it only makes them dormant.

2. Ensure that you dress and clean game meats as soon as you can. Chill the meat for 24 hours and then freeze them.

3. If the meat has been brought from your butcher or store clean them, trim them and remove bones that are not required. Cut them.

4. Place freezer sheets in between the meat pieces and then pack them into plastic bags, containers or foil sheets. The freezer sheets will help you separate the frozen meat easily.

5. Label the meat bags with the date by which they should be used.

6. It is advisable to freeze meat at 0°F (-17.78°C) for safety reasons. Meat freezed at this temperature constantly will be safe.

7. Frozen ground meat should be used within 3 months. Pork can be frozen only for 6 to 8 months while beef, lamb, veal and venison will last for 8 to 12 months. You can keep poultry for up to a year.

8. It is better if you can thaw the meat in the refrigerator and not at room temperature to reduce spoilage. You can also use the microwave or a bowl of cold water, but I prefer the refrigerator.

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