How to Freeze Meat
- 1). Freeze meat in the store packaging if you plan to eat it within a week.
- 2). Rewrap meat if freezing it for longer than a week.
- 3). Wash your hands.
- 4). Trim off excess fat.
- 5). Rinse meat.
- 6). Wrap well with heavy plastic wrap and aluminum foil. Wrap tightly to remove air.
- 7). Date all packages.
- 8). Freeze lamb and beef steaks and roasts for up to one year.
- 9). Freeze ground beef for up to four months.
- 10
Freeze pork for up to eight months. - 11
Freeze whole poultry for up to one year. - 12
Freeze poultry parts and whole ducks for up to six months. - 13
Freeze leftover meat for up to two or three months.