Meat of all types can be frozen for later use, but there are some considerations to keep in mind. This is a guide about freezing meat.
This is a tip for easy storing and thawing of ground beef, turkey, chicken, or bulk sausage. Divide into 1 lb. portions and place each lb. in a gallon zip lock bag. With the bag zipped closed, flatten by hand or roll meat flat with a rolling pin. The thinner the better! Now the bags can be stored in the freezer stacked flat. They take up much less room. When ready to use, the meat thaws in 15-20 minutes. This works well for dough too. With veggies, spread them out in the bag before freezing.
|Meat Type||Refrigerator||Freezer (0ºF)|
|Bacon||2 weeks||1 month|
|Corned Beef||5 to 7 days||1 to 2 months|
|Canned Meat||3 to 4 days*||3 to 4 months|
|Chops, Pork & Lamb||3 to 5 days||4 to 8 months|
|Cooked Meat||2 to 3 days||2 to 3 months|
|Frankfurters||3 to 5 days*||1 to 2 months|
|Ground Meats & Stew Meat||1 to 2 days||3 to 4 months|
|Ham, Canned||1 week*||3 to 4 months|
|Ham, Fully Cooked||2 weeks||3 to 4 months|
|Lunch Meat||3-5 days*||1 month|
|Pickled Meats (vinegar)||2 weeks*|
|Roasts, Beef, Bison & Pork||3 to 5 days||9 to 12 months|
|Sausage (fresh)||1 to 2 days||1 to 2 months|
|Sausage, Breakfast Patties/Links||1 week||2 months|
|Sausage, Smoked||1 week||1 to 2 months|
|Sausage, Summer||2 to 3 weeks*||6 months|
|Small Game (rabbits, squirrels, etc.)||2 days||9 to 12 months|
|Steaks, Beef & Bison||3 to 5 days||6 to 12 months|
|Tofu||4 to 5 days||6 to 8 weeks|
|Variety Meats||1 to 2 days||3 to 4 months|
|Veal||1 to 2 days||4 to 6 months|
|Venison (ground)||1 to 2 days||2 to 3 months|
|Venison (steaks, roasts)||3 to 5 days||9 to 12 months|
Can you freeze deli meats like bologna, ham, roast beef and sliced cheese? Thanks.
I do. The cheese gets more fragile, crumbles more easily after freezing. The meat tastes about the same. Just bag it well to keep the air out.
Yes and most cheese freezes beautifully. I buy a two pound loaf of sliced sheese and freeze it in two inch stacks. The important thing to remember about lunch meat is to freeze it in packs no larger than you can eat in a few days.
ya you can I do it and when you want to use one just take it out the day before and let it thaw and you can use it the next day!
We like to marinate meats for the grill, but we usually forget to thaw and marinate it ahead of time. So now when I shop and buy steak tips or what ever type of meat I am going to marinate, I will buy three or four meals worth and then freeze the meats right in the zipper bag with marinade. All I have to do now is remember to thaw it. I only use this with my homemade marinades, I am not sure how this would work with pre-mixed store bought types.
When I purchase family packs of meat I individually wrap 1 meal servings in plastic wrap and then in TinFoil (shiny side out). I have never had freezer burned food.
Katz from Alberta
Super simple way I save time and money. I buy meats on sale; ground beef, chops and even poultry in larger packages, since it is usually cheaper in larger amounts. I don't have the time nor do I want to pay to rewrap everything in smaller or single serving sizes.
So I manipulate the meat right through the closed package to divide it into pounds or seperate it into single meal sizes, then lay them flat in the freezer and FREEZE them solid that way.
When the time comes to use a portion, I can usually crack the frozen solid package in half open on a counter corner (see photo) and gently take out just what I want to use, using the attached, remaining plastic wrap to cover up the remaining meat product!
Like I said, it's so simple, but it works for me and I save money on buying meat in bulk don't waste much time or extra money on plastic wraps or other wrapping products!
Wrap all meat products well before you freeze them. This prevents flavor changes and drying of the meat. Heavy duty foil and coated freezer paper are excellent barriers to both air and moisture.