Freezing is very practical because it increases the food's shelf life. It's especially useful if you buy food products in bulk or if their expiration date is right around the corner.
But different food comes with different freezing rules. When it comes to meat, there are several things you should know and mistakes to avoid.
Freezer storage time for different types of meat
- Ground meat: 2 to 3 months.
- Pork: 6 to 8 months
- Lamb or veal: 6 to 7 months
- Chicken fillet or drumsticks: 6 months.
- Beef or game: 8 months
- Duck: 6 months
- Sausage: 3 months
Rules for proper storage of meat in the freezer
Freezers consume a lot of energy: this means that the nutritional value of food isn't fully preserved when it comes out of the freezer. It is, therefore, preferable to limit this practice as much as possible. It's best not to buy a freezer that's too big!
Before freezing meat, it's best to take it out of its original packaging and put it in a freezer bag. It's very important to remove all the air. For best results, vacuum the bag before storing it.
Don't wait until the last minute to freeze it. We recommend freezing it as soon as possible after you purchase it.
The ideal freezing temperature for meat is between 20 ° and 40 °. The colder the freezer temperature, the better the meat will be preserved.
You can also decrease the meat. Indeed, once thawed, the remaining fat may have a rancid taste. This often happens with duck breast, for example.
Now you know everything you need to know!