The leaner the meat, the longer it will stay fresh in the freezer.
- Keep the freezer temperature set to 0 degrees F.
- Thaw meat in the refrigerator.
- 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.
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.