How to Freeze Your Meats
Submitted by (the artist formerly known as) Claire
Note: consuming raw and uncooked meat is a significant health risk. Consult government guidance and regulations before preparing meat. This is not medical advice.
Sometimes it's hard, in our busy lives, to make sure none of the ingredients we buy go to waste. Sometimes, we even venture beyond the expiration date—which is, notably, safe only in certain situations. This is not the case with meat and other animal products. Here's what you're gonna do about it, instead of risking your health with that three-day-old package of ground beef in the fridge.
Method
- Think about a number of recipes that you're most likely to use this ingredient for.
- Divide the package of meat (if not ground, slice; if sliced, separate, etc.) into a common base unit throughout the amounts needed for your recipes.
- Seal each portion of meat in its own freezer bag, squeezing air out as you make your way to the seal.
- Label each bag with a sharpie, listing the date sealed, the kind of meat (it can be heard to identify once frozen), etc.
- Place each freezer bag directly into the freezer.
(If you will use a certain amount of the meat within the refrigeratable time range indicated on the package, you can set this much directly into the refrigerator.)