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Freezing Guide - How to Freeze Meat

Freezing Guide - How to Freeze Meat
  • Freezing is an excellent way to preserve meat.
  • As with fruits and vegetables, freezing does not sterilize the product, but will delay the action and growth of bacteria.
  • Freeze fresh high-quality meat. 

Freezing Guide - How to Freeze Meat

How to freeze Beef, Veal, Lamb, Pork and Chicken

  • Some smoked meats like bacon can only be stored frozen for a period of 1 to 2 months; this is due to the high concentration of salt which may accelerate rancidity.
  • Always freeze in meal portions, this will allow flexibility when thawing preventing you from having to remove pieces from a frozen “block” of meat which is really difficult or having to thaw more than what you need.
  • Remove as many bones and fat as possible. This will help you save space in the freezer and retard the rancidity that is enhanced by the fat.
  • Freeze mince, cubed meat and steaks in the appropriately sized and shaped FreezerKeeper™ container. Use the lows for steaks and chops. 

How to thaw meat

Thawing in the refrigerator

  • Place the meat in the refrigerator the evening before cooking it.
  • Make sure the temperature in the refrigerator is set between 1°C and 4°C.
  • Never leave the meat for longer than 24h in the fridge before cooking it.

No thawing

  • Pieces of meat to grill, barbecue or fry like steaks ribs, etc, frozen flat, per unit, can be cooked without defrosting.
  • Place them on the grill/frying pan using medium-high heat and add spices for a golden crust, then reduce heat to cook through.
Freezing Guide - How to Freeze Meat

Defrosting in the microwave

  • The Heat 'N Eat containers are perfect for thawing your foods in the microwave.
  • The flatter the pieces, the better and more evenly they will defrost.
  • Always cover and work with the “defrosting” button.
  • During the defrosting process, always stop halfway and turn the piece of meat for even defrosting.
  • Times vary in function of the form/shape and weight. Check after short bursts of time so as not to cook the meat.  At the end of defrosting, allow for a standing time to let the meat “rest”. 
  • Remove the juice. Cook the meat as soon as possible.