Your refrigerator’s temperature should be kept at 40 degrees F or below at all times to ensure peak freshness and safety of all foods. [1] X Research source Be ready to prepare the meat quickly so it will stay cold until you freeze it.
Freezing the meat in the store packaging may cause it develop freezer burn more quickly. [2] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
When cutting poultry, keep the deboned meat separate from the meat with bones. [4] X Research source If you are freezing ground hamburger, you can divide it into 1 pound increments, or form it into quarter pound patties. Do not rinse the meat before freezing. It isn’t necessary, and can cause crystallization on the meat when it freezes. If you want to rinse the meat, do it right before cooking. [5] X Research source
Freezer paper is similar to wax paper. It has a plastic or wax coating on one side, which helps keep meat juices from leaking out. Meat markets and grocery stores use this paper to wrap raw meats in. [6] X Research source If you can’t find freezer paper, regular wax paper, parchment paper, or even plastic wrap will do. [7] X Research source
Wrap small pieces of paper towel around the bones, then continue to wrap as instructed.
If storing the meat in a plastic bag, make sure to push all air out of the bag before closing. In the plastic bag, place each individual patty or piece of meat between two pieces of freezer paper to help keep them separate when they’re frozen. This will make them easier to quickly grab from the freezer, and it will also speed the thawing process. [12] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
Store the giblets, heart, and liver separately in a large plastic zip-top bag for freezing. If you’re storing the chicken right in a plastic bag, be sure to force all of the air in the bag to escape before zipping it closed.
Permanent marker works on freezer paper, plastic bags, parchment paper, wax paper, and aluminum foil.
Avoid freezing large quantities of meat together, as it will slow down freezing process.
If the meat doesn’t freeze quickly enough, ice crystals can form in the meat. These crystals contribute to freezer burn and to the loss of juices while the meat is thawing out. [15] X Research source
If you’re only freezing your meat for a short amount of time (a couple of weeks), it’s okay if the freezer’s temperature fluctuates a little from the door opening and closing. Just be sure to eat the meat quickly.
If you want to freeze your meat long-term (over a month), but your refrigerator freezer can’t maintain at least 0 degrees, you may want to consider buying a small, separate freezer for long-term cold storage. [17] X Research source Well-wrapped meats can be frozen for 6 months to a year. [18] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source Frozen meats can be stored for up to 3 months with almost no breach in quality, but after 3 months, there is a higher chance of developing freezer burn. This is especially true if they are kept in a freezer that doesn’t maintain 0 degrees F. [19] X Research source Chicken that is wrapped well can be frozen for up to 9 months. [20] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source
This is true for meats like ham and bacon.
Keep in mind that the quality might not be as good after refreezing the meat, as thawing causes loss of moisture. [22] X Research source
