 |
Freezing fast is the key to freshness when you thaw your cuts. Never freeze meat in large quantities with packages stacked on top of each other. This extends the time it takes to freeze. Also remember thicker cuts take longer to freeze. Fat content and fat cover on cuts insulate the meat and slow down the rate of freezing. Cuts should be tightly sealed with plastic wrap to keep air out. This will also reduce the chances of freezer burn. Since many cuts look the same, take time to label and date all items entering the freezer. Dating will help you with better rotation.
If you freeze fast you must thaw slow. Planning ahead is the best means for a good slow thaw. Place your cut in the refrigerator overnight. For items weighing over 4 LBS. (1.8 KGS.), add an additional 24 hours. Once thawed, use the meat right away. Never re-freeze meat after it has thawed.
| Tip | |
|
|
|
|
|
 |
If you freeze fast you must thaw slow. Never re-freeze meat after it has thawed. |