- Remove the meat from the supermarket package and chill it thoroughly.
- Trim the meat to your specifications and cut it into the correct size portions. Use sterilized cutting utensils and cutting board and wear sterile gloves while preparing the meat.
- Wrap the meat in a layer of heavy duty, air and moisture-proof plastic wrap, taking care to remove as much air from the package as possible. Place the freshly wrapped meat with the folded-over seam from the first layer of plastic wrap on another sheet of plastic wrap and wrap it again. Seal both seams with freezer tape.
- Label the packages clearly with a marker. List the meat that is inside along with the date it was frozen.
- Freeze the meat to zero degrees Fahrenheit or below, leaving space between the packages for the air to circulate. Meat that is not hard-frozen develops air bubbles in the muscle, which denigrates the quality.
Things You Will Need
- Sharp knife
- Cutting board
- Plastic gloves
- Plastic wrap
- Freezer tape
- Mold ground beef into meatballs or hamburger patties, place in a freezer bag and press out all of the air. Label the package with the date the meat was processed.
- Cooked meats can also be frozen by using the same guidelines as prepared meats.