Freezing meat isn’t just about tossing it in the freezer, it’s a game-changer for keeping your cuts fresh, stretching your dollar, and even making your steaks more tender. Done right, freezing locks in flavor, preserves quality, and ensures you’ve got top-tier meat ready whenever you need it.
Freezing Like a Pro
Want to get the best results? Follow these easy steps to make sure your meat stays in prime condition:
- Seal It Tight: Use vacuum-sealed packaging to lock in freshness, prevent freezer burn, and keep that rich, beefy taste intact.
- Freeze Fast: While meat begins freezing at 28°F, blast freezing at -20°F or lower ensures better texture, reducing ice crystal formation that can make meat grainy.
Which Cuts Should Be Aged Before Freezing?
Aging enhances the flavor and tenderness of certain beef cuts, while others don’t benefit as much. Here’s a breakdown:
The Best Freezing Methods for Your Needs
- Cut & Freeze: Slice your steaks, freeze them individually, and thaw them one at a time for easy meal prep.
- Freeze Whole, Cut Later: Keep large cuts frozen, then thaw and portion when you’re ready to cook, ensuring peak freshness.
- Freeze & Ship: Store bulk cuts frozen, then thaw and deliver in their prime for a high-quality, ready-to-cook experience.
Smart Freezing Facts You Should Know
- Properly frozen beef can last up to one year while maintaining top quality.
- Freezing acts as a pause button on shelf life-once thawed, the clock starts ticking from where it left off.
- Never refreeze thawed meat-it can change the texture, dull the color, and lead to off flavors.
Thawing the Right Way
The way you thaw meat matters just as much as how you freeze it. Always thaw below 40°F to prevent bacteria growth while keeping it juicy and flavorful. That’s why we recommend thawing meat in the fridge or in cold water. Do not thaw meat on the countertop at room temperature. Here’s a quick guide to how long it takes:- Single Steak: 1 day in the fridge.
- Small Box of Steaks: 1-2 days to fully thaw.
- Large Box of Meat: 2-4 days, depending on size.
- Whole Pallet: 5-7 days for a slow, even thaw.
- By the Pound: Plan for about 5-7 hours per pound in the fridge. If you need a faster option, submerge in cold water (changing the water every 30 minutes), which takes 30 minutes per pound.
Thawing by Cut
- Beef Roast: 4-7 hours per pound in the fridge, or 30 minutes per pound in cold water.
- Beef Tenderloin: 3-5 hours per pound in the fridge, or 30 minutes per pound in cold water.
- Beef Ribs: 4-6 hours per pound in the fridge, or 30 minutes per pound in cold water.
- Ground Beef: 12-24 hours for a standard 1-2 lb package in the fridge, or 1 hour in cold water.
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