The leaner the meat, the longer it will stay fresh in the freezer.
Tips:
- Keep the freezer temperature set to 0 degrees F.
- Thaw meat in the refrigerator.
Steps:
- Freeze meat in the store packaging if you plan to eat it within a week.
- Rewrap meat if freezing it for longer than a week.
- Wash your hands.
- Trim off excess fat.
- Rinse meat.
- Wrap well with heavy plastic wrap and aluminum foil. Wrap tightly to remove air.
- Date all packages.
Timing is Everything:
- Freeze lamb and beef steaks and roasts for up to one year.
- Freeze ground beef for up to four months.
- Freeze pork for up to eight months.
- Freeze whole poultry for up to one year.
- Freeze poultry parts and whole ducks for up to six months.
- Freeze leftover meat for up to two or three months.
Warnings:
Meat cannot be refrozen once thawed. Check labels on meat packaged at stores, especially fish, to see if it has already been frozen and thawed.