The Best Tips: Freezing meat properly

Unprocessed meat can be frozen without worry - if you do it right. eKitchen gives the top tips.

Fleisch ist empfindlich – was gilt es also beim Einfrieren zu beachten?

Fleisch ist empfindlich und kann, sofern es falsch behandelt wird, gefährliche Keime und Bakterien übertragen. That's why not only proper storage, but proper handling is important when freezing. Anyone storing raw meat should ensure that the temperature does not exceed plus seven degrees Celsius. A refrigerator temperature of plus two to plus four degrees Celsius is favorable. Most refrigerators even have their own meat compartment. Otherwise, the higher up in the refrigerator, the lower the temperature. However, this only applies to meat that you want to store for a short time and eat on the same day. For larger quantities: Freeze the meat! We have compiled the most important tips." Freezer comparison: the best devices in the test

This is what you need to consider when freezing meat

As a rule, the following applies: do not freeze meat in too large pieces. Better divide it into smaller portions and rather cut thinner slices. Then the meat freezes faster and you can later remove only the required amount to defrost. Pat the meat dry with a kitchen towel before freezing. Use suitable packaging, such as freezer bags or special freezer containers. Make sure that there are no air bubbles when packing. It is best to use a vacuum sealer to seal the meat airtight. Tip: If you do not have a suitable device, ask your butcher. Many butchers offer their customers a packaging service.Make sure that the packaging is not damaged during freezing, because this leads to dried-out spots on the meat, the dreaded freezer burn. Although such spots are not automatically spoiled in the microbiological sense, they do look unsightly and impair the taste. So that you know which meat you have frozen and when, you should label the packages with the contents and date.

How long is the shelf life of frozen meat?

The freezing process slows down the spoilage of meat, but does not stop it. Existing bacteria multiply more slowly in the cold, but do not die. Therefore, meat does not keep indefinitely even when frozen. The shelf life depends on the storage temperature and the type of meat. Fatty meat generally does not keep as long as lean cuts because fat spoils more quickly. According to the North Rhine-Westphalia Consumer Center, pork can be frozen for up to eight months under good storage conditions and at a constant temperature of minus 18 degrees Celsius. Poultry can be kept frozen for up to seven months, and sheep and veal for as long as nine months. Beef has the longest shelf life: it can be kept frozen for about twelve months.

Minced meat spoils particularly quickly.

Special case of minced meat

Minced meat offers germs an extra-large surface and thus attack surface. It therefore spoils particularly quickly. Therefore, always buy minced meat only fresh and freeze it immediately after purchase! Tip: To speed up the freezing process, pack the minced meat in a freezer bag and then roll it out flat with a bottle or a rolling pin. At a constant minimum temperature of minus 18 degrees Celsius, lean minced meat can be kept for one to three months, while fat minced meat can be kept for only one month. Once defrosted minced meat must not be refrozen - so if you want to be on the safe side, only freeze small portions of 250 to 300 grams.

How to defrost meat again

Frozen meat should be defrosted slowly in the refrigerator. This is because it loses the least amount of meat juices and remains tender. During defrosting, keep pouring off the defrosting liquid, because germs multiply particularly well in it. To prevent the meat from taking on other odors in the refrigerator, cover it. If you want to do it quickly: Place meat in its packaging in a bowl of cold water. Important tip: After defrosting, you should prepare the meat quickly.

Freeze meat again after defrosting?

Surely you know the notice on frozen food packaging "Do not refreeze after defrosting!". It is mandatory within the European Union and serves mainly as a safety measure to prevent consumers from storing defrosted frozen products too long in the warm before refreezing them. Clearly, when meat is thawed, spoilage progresses and allows microorganisms to sprout, affecting quality and edibility. So what was once a delicious cut can spoil quickly. When refrozen, the shelf life is greatly shortened. Therefore, once thawed, it is best to prepare meat quickly and not to freeze it again.

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