When you open the freezer and come across older packages of meat, you often wonder if it’s still safe to use or if it’s better to throw it away. Although the freezer significantly extends the life of food, it is not eternal either.
Every household knows the situation when the housewife opens the freezer and wonders if the meat that has been in it for several months is still safe to use. The freezer is a great ally for but clear rules apply here too. If you want to follow them, your meat will last as long as possible, it will be tasty and you will avoid health complications.
Watch the video from Je to maso with instructions on how to freeze meat on YouTube:
How long does the meat last?
According to experienced chefs and recommendations from food safety experts, fresh beef can last up to one year in the freezer, while pork remains in ideal condition for about six months. Poultry will keep its quality for about nine months. It is important that the meat is well packed, ideally in or tightly closed packages to avoid frostbite. Cooked meat will keep for a shorter period of time, usually two to three months, and should be marked with a freeze date. Fish and seafood are recommended to be consumed within three to six months, depending on the type and fat content.
“The most important thing is to wrap the meat properly, either in a vacuum bag or tightly in foil, so that it does not dry out and does not come into contact with the freezer air. That way it will last in good quality and safely for several months,” confirms butcher František Nováček.
Tricks for safe storage
One of the main tips is to divide the meat into smaller portions before freezing so that it cools quickly and evenly. Never freeze meat that has been in the fridge for more than two days. If you need to defrost meat, always do it in the refrigerator or in cold water. Defrosting at room temperature could significantly increase the risk of bacterial growth.
Another indispensable piece of advice is to correctly mark the meat with the date of freezing. When you use the system, you will use older meat in time and avoid unpleasant surprises. Also make sure the freezer is at the right temperature, ideally around minus eighteen degrees Celsius.
The freezer is a great helper, but there isn’t an unlimited amount of time that meat is still safe. By following simple principles such as proper packaging, labelling, temperature maintenance and respecting the recommended deadlines, you will be sure that the meat remains tasty, juicy and safe.
