This will release excess fluids and gases that are present in the meat and help retain its freshness and quality during freezing.
 Each meat type requires different lengths of freezing time depending on the amount of fluids present in the meat.


Keep sliced and shaved meat and hotdogs in the freezer for up to 2 weeks.
Store cured ham and bacon in the freezer for up to 1 month, cooked meats for up to 2 months, and ground meat in the freezer for up to 3 months.
Store meats from large cuts, such as steaks, in the freezer for up to 12 months.

Trim the fat and bones from all meat.
Store meats in the freezer for the appropriate length of time.
When thawing, ensure that stuffed (seasoned), poultry or rolled meat has thawed right to the center before cooking.
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