4 Essential Tips for Freezing Meat the Right Way

Never freeze meat without cutting it

If you plan to store meat in the freezer or refrigerator, make sure to cut it into pieces before freezing. Never freeze cooked meat either. It's better to cut the meat into pieces, and the pieces should be relatively large, but never freeze meat without cutting it first.

The temperature of the meat should be at a specific level

If you plan to store leftover red meat in the freezer, we recommend setting the freezer temperature to 40°F or lower. The reason for this is that the lower the temperature, the better it prevents bacteria from growing. Therefore, you should make sure the environment is cold enough.

Be careful with the bacteria in meat and handle it properly

Consuming red meat contaminated with bacteria can lead to serious illnesses. Various bacteria, such as E. coli or Salmonella, can be found in red meat; therefore, you must be very careful when storing and freezing it. If these bacteria enter the body, they can cause severe problems like diarrhea, urinary infections, respiratory diseases, and blood infections.

So, you must be very cautious.

Some individuals, such as those with underlying health conditions, weakened immune systems, or even pregnant women, may be at a higher risk of severe diseases if they are exposed to these bacteria, which can even threaten their lives. Typically, poisoning and infection from these bacteria manifest with symptoms like dehydration, excessive thirst, dry mouth, dizziness, lightheadedness, or dark urine.

Do not store cooked meat in the refrigerator for too long

Cooked meat should never be kept in the refrigerator for an extended period, and you should also avoid placing it in the freezer. The longer it is stored, the more harmful the meat becomes. The maximum time you can store cooked meat is one week in the refrigerator at 40°F. Otherwise, you should not keep cooked meat in the fridge or freezer for any longer.