How long does meat keep in the freezer?
To freeze meat in ideal conditions, it must be done as soon as possible after purchase and above all not wait for it to come dangerously close to its expiry date.
Before freezing the meat, it is important to place it in an air-emptied and tightly closed freezer bag.
The freezer should be set between -18 degrees and -24 degrees.
If all these rules are respected, raw meat can be stored for 15 to 18 months in the freezer.
In the case of cooked and/or minced meat, the period is reduced to only 3 months.
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Practical: how to properly freeze and thaw your food
Warning: the appearance of ice crystals on the meat, a change in color or a suspicious odor should convince the consumer to throw away the meat, even if the conservation period indicated above has not yet expired.
Remember that you should never refreeze food that has been thawed beforehand.
How to defrost meat quickly?
When you are in a hurry, it is possible to turn to an express recipe based on meat... and good news: even if it is still frozen, it is possible!
The fastest way to thaw meat is to put it in the microwave and select the “defrost” program.
The meat must be taken out of its freezer bag beforehand and placed on a clean plate.
The plate will collect the meat juices that will run out during the defrosting process.
How to thaw meat with water?
To thaw the meat more slowly, it is recommended to immerse it (still in its sealed freezer bag) in a bowl of cold water.
For thawing to be effective, the water should be changed approximately every twenty minutes.
However, you have to do it in advance because, with this method, the meat will only be thawed after two or three hours, but it is more “natural” than going in the microwave.
Why should meat not be thawed at room temperature?
If frozen meat is placed on a work surface at room temperature, bacteria may multiply, posing a risk of food poisoning.
Meat being a fragile food, it is important to respect the safety rules explained in this article, to avoid any risk.