Essential tips for freezing and preserving meat quality

Freezing meat is one of the best ways to extend its shelf life. This allows us to enjoy our favourite cuts of beef, pork, or poultry for many months without worrying about their freshness. In this article, we'll explore how long different types of meat can be frozen and how to do it correctly.

Before freezing, the meat should be properly prepared. Start by washing it well and then drying it thoroughly. It's also important to remove excess fat, which can cause the meat to spoil faster even at low temperatures. After preparation, it's advisable to cut the meat into smaller pieces. This reduces the thawing time and allows you to use only the amount of meat you need without having to defrost a larger quantity.

Packing is key in the freezing process. The meat should be tightly sealed in cling film, aluminium foil, or zip-lock bags, with excess air squeezed out. This helps prevent frost formation and protects the meat from drying out and contamination. It's also worth labelling the packages with the freezing date. This enables you to track how long the meat has been stored.

Each type of meat has a different period during which it can be safely stored in the freezer. Raw beef and veal can be frozen for up to 8 months, while pork can be frozen for up to 6 months. Minced meat can be frozen for up to 2 months. Frozen poultry has a storage life of about 3 months. Freshwater fish can be frozen for a maximum of 4 months.

However, it's important to remember that even though you can store meat for a longer time, it's best to consume it as soon as possible to maintain its flavour and nutritional value.

Freezing may seem like a simple process, but several pitfalls can arise. One of the most common mistakes is improper packing of the meat. Cling film doesn't always provide a tight seal, leading to meat drying out and becoming frosty in the freezer. It's best to use special zip-lock or vacuum bags that minimise the meat's contact with air.

Another mistake is storing meat for too long. Even if the meat appears good and doesn't show signs of spoilage, its taste and nutritional value may deteriorate. Always adhere to the recommended timelines and write the freezing dates on the packages to monitor storage time.

The process of thawing meat is just as important as freezing it. The most important rule is to thaw slowly. The best method is to transfer the meat from the freezer to the refrigerator and leave it there for several hours or overnight. This way, the meat returns to its natural texture and flavour while minimising the risk of bacteria developing.

Avoid quick thawing in the microwave, large portions, or in warm water, as this can lead to uneven thawing. The result can be tough and dry meat, along with an increased risk of food poisoning. It's also important to thaw meat in its original packaging or in a dish that prevents juices from leaking.