If you have invested in premium, organic meat, you definitely don't want it to go to waste. One way of extending the life of your meat is to put it in the freezer.
In this blog, we'll give you a quick guide to freezing and defrosting meat to help you to do so without fear.
Why Freezing Organic Meat Makes Practical and Financial Sense
There are a lot of benefits to freezing meat.
From a practical point of view, freezing your meat can extend its life significantly. This means you will always have the fixings for a meal available. The same cannot always be said for fresh, refrigerated meat, which may only be suitable for a few days before its sell-by date.
Some people worry about the quality of frozen meat. However, frozen meat retains its nutritional value and, when cooked, its flavour and texture. It is very difficult to identify fresh from frozen meat when you come to eat it.
Freezing meat halts the growth of bacteria and other organisms that result in spoilage. This is why freezing meat makes it last far longer than it would in the fridge.
Freezing meat also makes financial sense. Rather than letting meat go to waste, freezing meat before its sell-by date can extend its life significantly. It also allows you to prepare meals containing organic meat in advance, ready for when you need it another day. This can make your food shop cheaper in the long run.
How to Freeze Properly: Packaging, Temperature, and Ice Crystal Science
Freezing safely is not complicated, and it can be done with minimal preparation.
The most important thing to remember is that you need to package your food properly.
Follow these top tips:
- Use heavy-duty plastic bags, vacuum sealers or glass or plastic Tupperware.
- Your packaging should be at least airtight, with vacuum-sealed being preferable. Squeeze out as much air as possible. This will prevent oxidation, which may impact the quality of the meat.
- Allow room for liquids to expand. Half or one inch will suffice.
- The smaller the portion, the quicker your meat freezes and defrosts. Split your meat into smaller portions to help make it easy to prepare later.
Meat should be kept at -18° to -20°c in your freezer. This will prevent bacterial growth and spoilage, helping maintain its quality. Quick freezing is superior when it comes to maintaining meat quality.
If your freezer fluctuates in temperature, you might find that your meat becomes freezer-burnt. This is caused by air exposure, which dehydrates the meat. While freezer-burnt meat is typically safe to eat, the texture and flavour of the meat may be affected. Removing the worst areas of freezer burn is advisable.
The Right Way to Thaw: Fridge, Cold Water, or Microwave?
Using the fridge, cold water, and microwave are all safe ways to defrost meat. Ultimately, when it comes to choosing a technique, it all depends on how urgently you need the meat.
- The fridge is considered the safest option. This can take 24 hours for small items and up to 3 days for larger items.
- Cold water takes just an hour for small items, up to 3 hours for larger items.
- The microwave is the quickest option, defrosting meat in just a few minutes.
All defrosted meat should be cooked immediately and should never be refrozen.
Freezer Life by Cut: How Long is too Long?
Meat can be frozen indefinitely, but the quality will decline with time. The length of time meat can be frozen before losing quality depends on the form it takes. Sausages and bacon are best eaten within 1-2 months, whereas steaks and poultry can last up to a year.
Buy High-Quality Meat From Eversfield Organic
All of our meat is butchered to order, meaning it is the freshest quality product. Browse our extensive range at Eversfield Organic and discover the perfect cuts for your next meal.
