Freezing

• Larger cuts, like roasts, can be safely stored in the freezer for up to 6 months.
• Smaller cuts, such as steaks, should not be frozen for more than 4 months.
• Minced meat should not be frozen for more than 3 months.
• Meat stored in the freezer should be kept at 0˚F (-18˚C).
• Never refreeze meat that has been thawed and held at room temperature – cook it first before refreezing (refreezing raw meat leads to a very dry texture when cooked).
• Store cooked meats for no longer than 2-3 months – the cooked flavours oxidise in the freezer leading to ‘flavour taint’.

Thawing

• If thawing in a refrigerator, plan ahead as this is the slowest thawing technique – small ‘single-portion’ items may need an overnight period to thaw, while larger items will take significantly longer.
• Defrosting in a microwave begins to cook the meat in certain areas – so use immediately.
• Never thaw meat at room temperature on the kitchen counter.

Storing

• Meat sweats in plastic, so remove any plastic wrapping after buying – store in the fridge in a non-plastic dish and loosely cover with foil.
• Store raw and cooked meat separately.
• Fresh meat will keep 3-5 days in the fridge.
• Cooked meat will keep 5-7 days in the fridge.