Freezing Meat


Generally, freshly slaughtered meat should be chilled for about twenty-four hours before it is frozen. Beef may be aged (chilled at between 33-40 degrees F) for up to seven days. Meat should be used after it has been initially thawed.

Meat should be wrapped in freezer paper, foil or plastic wrap. Ohio State University makes the following recommendations for keeping time:
"Maintain freezer at 0 degrees F or less. Frozen ground meat should be used within 3 months. Pork has a short holding time of 6 to 8 months. Beef, lamb, veal and venison last 8 to 12 months. Poultry and other birds last about 12 months."

They also recommend that you thaw frozen meats and poultry in the refrigerator, not at room temperature, to prevent spoilage.

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