I'm a butcher: Here's the most important tip I always give about freezing meat.Check the first comment 👇

 

We often think freezing meat is child's play... Yet this everyday gesture conceals far more subtleties than it seems. Between good intentions and unfortunate habitual patterns, it sometimes doesn't take much to miss the point. What if your habits weren't as flawless as you think? A meat expert lifts the veil on these small details that change everything, without ever complicating life or the joy of daily cooking.

The freezer, a valuable ally... provided it's properly fitted.

Before we even talk about meat, we need to consider its environment: the freezer. Too often, it's treated as just a cold cupboard, when in fact it requires minimal attention. The golden rule? A stable temperature, ideally -18°C or lower. The more consistent the temperature, the better the food retains its texture and flavour.

Another thing we prefer to postpone: cleaning. About every six months, we give it a complete defrost followed by a gentle wash with white vinegar, ensuring a healthy start before putting food back in. The result: a more efficient appliance, free of lingering odors, and much more reliable food preservation. Finally: beware of overloading. Filling it beyond three-quarters full results in poor air circulation, which is detrimental to all stored products... including meat.

Common mistakes when freezing meat

Mistakes often begin when it's time to put away groceries. Freezing meat shortly before its expiration date, for example, is a very bad idea. Even if the cold slows down bacterial growth, it doesn't work miracles: when thawed, the food shrinks back to its original size, but its quality has already changed.

Another habit to revisit: neglecting the journey between the store and home. Meat prefers stability, not sudden temperature changes. Using an insulated bag and, if possible, a cooling pack helps maintain the product's quality until it reaches the freezer. As the butcher shop Jumeaux, which has a large online following, often reminds us, high-quality meat remains flavorful and enjoyable to cook even after freezing.

The right gestures for stress-free freezing

Fortunately, freezing your meat properly isn't complicated. All it takes is a little organization. First, remember to wrap each piece well: thick freezer bags, cling film, or airtight boxes. The goal is to avoid contact with air and frostbite. Don't hesitate to divide the meat into portions appropriate for your meals: this is more practical and prevents everything from thawing unnecessarily.

Don't forget to label your food. A simple marker and the freezing date will ensure clarity, especially as your freezer starts to fill up. It's a small gesture that makes all the difference, a bit like putting away administrative paperwork: you'll save time, improve efficiency and peace of mind, and optimize your   meat freezing process  .

Thawing, the often underestimated step

This is often where it all happens. Due to lack of time, we're tempted to speed things up... But that's never the best option. The safest method is slow thawing in the refrigerator, ideally 12 to 24 hours in advance, depending on the thickness of the cuts. This step must absolutely be done before cooking to ensure healthy and flavorful meat.

While the countertop or express method may seem convenient, they expose the meat to unpredictable temperature zones and make cooking more difficult. Taking the necessary time will ensure a more successful culinary experience, without unpleasant surprises when tasting the meat.

Adopting these few simple reflexes means making freezing a true everyday ally and enjoying every dish to the fullest with confidence and joy.