I am wondering if anyone can tell me the basics of freezing meat. Recently, since I have started increasing my meat intake I've had to throw out quite a few peices because they were past their use by date. My problem is that I don't have time to buy fresh meat everyday so need to find a way to conserve it.

How does one freeze meat? Do I just put in the freezer and when I take it out I can eat it in say February even if the use by date was December? When I take it out of the freezer do I have to eat it as soon as it thaws or can I put it back in?

I know I seem really stupid, but I just don't know and don't want to posion myself!!!!!

Scarlet, when you buy meat divide it up into your meal size portions and then freeze, when you take it out to thaw you then only have the sizes you want for that particular meal... on no account should you refreeze meat once thawed (this applies to raw meat) you can however, freeze a cooked meal should you have leftovers, but no refreezing that either once thawed, does that make sense?
happy lc-ing
Fi

Hi Scarlet!

You may find this link on freezing basics helpful: http://hgic.clemson.edu/factsheets/HGIC3060.htm

Once meat is thawed, it must be used and cannot be refrozen; you're setting yourself up for a nasty case of food poisoning if you do. Meat should be thawed in the refrigerator and not on the countertop as well...or use the microwave if you're in a hurry.
Meat will not keep in the freezer indefinitely; most meats can be safely frozen for up to 6 months, but some have a shorter freezer life. Only buy and freeze as much meat as you can use within the safety zone.

HTH!

That link was really helpful, Lisa...thanks so much.

I thought I got a steal on beautiful, giant heads of cauliflour, and promptly bought and zip-locked...put in freezer for another time. Well, I un-zipped a rubbery, tan-colored batch of yuck...just because I didn't know how to do it!

Great topic here...

DDMariana
with your cauli - next time blanch it and then freeze it and it won't be mushy mess - have fun

We have always frozen meat for as long as I can remember. We wrap it in aluminum foil or syran wrap and white paper and freeze. Simple and never have had a problem or freezer burn, no lost of taste either.

wooooppsies.. glad I read this thread, I've been thawing and re-freezing those trays of ground beef for a month now... good idea about portioning, then freezing, never even occurred to me. See what happens when guys cook for themselves?

Men! tsk! tee hee Brandon
happy lc-ing oh and freezing
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