How To Freeze & Defrost Meat: Tips You Need To Know

Don't you love it when a pull a steak out of the freezer, to find it covered in freezer burn? You try cooking it anyway only to realize its dry, chewy and nowhere near as nice as it was when fresh.

It took me a while to figure out, but the trick is all about how you freeze and thaw the meat. Get it right, and you’ll keep that just bought freshness while making sure your food stays safe.

Should I Freeze Meat?

Freezing meat for long term storage is one of the smartest things you can do. It keeps your meat fresh and stretches its shelf life. I am sure we have all bought meat on sale and thought, “Great deal!” only to worry it might go bad before you can cook it all.

By freezing it, I stop it from spoiling too soon, so it’s ready whenever I need it. Whether it’s steak, chicken, or ground beef, freezing meat at its peak ensures it tastes just as good even months later. As long as you store it correctly.

How I Properly Freeze Meat

Freezing and Thawing meat may seem like a simple process, it is. As long as you understand the basics and follow a few simple steps.

Preparing Meat for Freezing

When it comes to preparing meat for freezing, I’ve learned that airtight packaging is key. I used to just toss the meat into the freezer in the store’s packaging, but that’s how you end up with freezer burn. And trust me, freezer-burned meat is the worst.

Now, I always use vacuum sealing before freezing. It removes most of the air, which keeps the meat juicy and flavorful. Don’t forget to label each package with the date and type of meat so you know what to use first. I can’t tell you how many times I’ve pulled out a mystery package and had no idea what it was!

The Role of Temperature in Freezing

One thing I’ve come to realize is that temperature guidelines for freezing meat are super important. You should freeze meat at 0°F (or -18°C) or lower.

This stops bacteria from growing and keeps the meat safe to eat. I used to overstuff my freezer, thinking I was being efficient. But I learned the hard way that only freezing what your freezer can handle about 2-3 pounds per cubic foot a day, is better. 

If I’m freezing a big batch, I set the freezer to -10°F (or -23°C) the day before to speed things up. It’s a small step, but it makes a big difference.

Preventing Freezer Burn

To prevent freezer burn on meat, I sometimes double wrap it. If you don’t have a vacuum sealer, this step is a lifesaver.

I’ll wrap the meat in freezer paper or aluminum foil before putting it in an airtight bag. This extra layer protects against air exposure, which is what causes that nasty freezer burn.

I used to skip this step and always wondered why my steaks were dry and tasteless, lesson learned.

How I Defrost Meat Safely

When defrosting meat there are a few important things to consider. Food safety is a big one.  

Avoid Defrosting Meat at Room Temperature

I used to be guilty of leaving meat out on the counter to thaw, thinking it was a quick fix. But I found out that bench tops are not the best idea. When meat sits at room temperature, it quickly enters the "danger zone" between 40°F and 140°F.

This is where bacteria like Salmonella and E. coli can multiply fast. I am sure we have all had a bout of food poisoning before. Salmonella or E. coli were most likely the culprit. 

These days I always thaw meat in the refrigerator. It keeps the meat below 40°F (4°C), which is much safer. And if I’m in a rush, I use the cold water method. Just change the water every 30 minutes to keep it cold.

Cold Water Method for Quick Thawing

Occasionally I find myself short on time and I need to defrost meat fast. This is where the cold water method comes into play.

• I place the sealed frozen meat into a large pot of cold water. 
• Every 30 minutes I change the water to keep it cold

Just be sure to cook the meat immediately after thawing. This method really does speed up the thawing process whilst keeping your meat, safe to consume. 

Proper Packaging and Sealing of Meat

One of the most important steps, proper packing. This is where the difference between great meat or dry frost bitten meat come into play.

Using Original Packaging vs. Vacuum Sealing

I used to think the original packaging was good enough, but it’s not always the best option. Good packaging and sealing are vital for keeping your frozen meat in top shape.

Now, I prefer to vacuum seal whenever I can. It really makes a difference because it removes the air that can dry out the meat and cause freezer burn. 

If I don’t have my vacuum sealer handy, I’ll double wrap the meat in freezer paper or saran wrap before placing it in an airtight bag. This works pretty well too. When wrapping the meat make sure you keep it tight. You want to remove as much of the air as possible.

Storing Cooked and Raw Meat Separately

Before writing this article I did actually quiz a few of my family and friends. It turns out 90% of them store their meats incorrectly. Here is how meat should be stored.

Preventing Cross-Contamination

I’m big on keeping things organized, especially in the kitchen. When it comes to storing meat, avoiding cross-contamination is a must.

I always store raw meat, poultry, and fish on the bottom shelf of my fridge in their original packaging or in clean, sealed containers. That way, juices don’t drip onto other foods.

I keep cooked meat in separate containers, clearly labeled with the date, to avoid any mix ups.

How Long Can Meat Be Stored in the Freezer?

How long you can keep meat in the freezer depends on the type. Ground meats like beef or turkey stay good for about 3-4 months. Larger cuts, like steaks and roasts, can last 6-12 months.

Poultry usually holds up for 9-12 months without much loss in quality. I’ve noticed that freshly bought meat lasts longer in the freezer if I freeze it right away, rather than letting it sit in the fridge for a few days.

Can I Cook Meat Directly from Frozen?

Yes, you can definitely cook meat straight from the freezer. I’ve done it a few times. Just keep in mind it’ll take about 50% longer to cook than thawed meat.

I start with a lower heat setting to make sure the inside thaws and cooks evenly, then turn up the heat to finish cooking.

Just remember, some cooking methods, like grilling or frying, might not work as well with frozen meat because of the risk of uneven cooking.

Cold Food Storage Chart for Meat