Freezing & Thawing Meat

Freezing meat is an easy way to make it last longer without sacrificing quality. A few simple steps can help protect flavor and texture from freezer to dinner table.

FREEZE IT FRESH

For the best quality, freeze meat while it’s still fresh rather than waiting until the end of its refrigerator life. The better the quality going into the freezer, the better it will be when it comes back out.

WRAP IT RIGHT

Keep air away from the meat as much as possible to help prevent freezer burn. Use freezer-safe packaging, remove excess air and label packages with the cut and date before freezing.

THAW IT SAFELY

The refrigerator is the easiest and safest place to thaw frozen meat. Plan ahead and give larger cuts extra time. For faster thawing, sealed meat can also be placed in cold water, changing the water every 30 minutes.

SKIP THE COUNTER

Don’t thaw meat by leaving it on the kitchen counter. The outside can warm into an unsafe temperature range while the center is still frozen.

big meats tip

Freeze meat in the portions you’ll actually use. Individually portioning steaks, ground beef or other cuts before freezing makes it much easier to thaw exactly what you need.