How To: Freeze and Quick-Thaw Meats
What You Need
Follow These Four Easy Steps
Separating the meat into servings allows you to defrost and use only your desired amount.
Tightly cover the meat with freezer-safe plastic wrap.
Squeeze out excess air and zip closed. This will prevent the food from getting freezer burned—those grayish spots that appear
when food is exposed to too much oxygen.
Aha! While meat stays fresh only one week in supermarket packaging, it will last two months if repackaged in wrap, then bagged.
When you’re ready to defrost the meat for cooking, leave the food in the watertight bag and immerse it in a large bowl of
cold water. Change the water occasionally since the thawing process may render the water too cold. Small pieces may defrost
in 15 to 20 minutes.
Tip: Don't use this process for more than two hours or you’ll risk bacterial growth.