I am a butcher: this is the most important advice I always give when freezing meat…
Freezing meat is one of the easiest ways to extend its freshness and reduce food waste. However, improper storage can cause even the best piece of beef or poultry to lose its taste, texture, and nutritional value. As a butcher with many years of experience, I always repeat one key rule: the most important thing is to properly protect the meat from air.
Food Production
Why is air the biggest enemy of meat?
When meat comes into contact with air in the freezer, “freezer burn” occurs. Light, dry spots appear on the surface, and the structure becomes tough and fibrous. Although such meat is still safe to eat, its taste and juiciness significantly deteriorate. Air also accelerates fat oxidation, which can cause an unpleasant odor when thawed.
Meat & Seafood
That’s why it’s so important to ensure the meat is tightly packed – ideally vacuum-sealed. If you don’t have a vacuum sealer, use zip-lock bags and remove as much air as possible before sealing.
