1. What’s the best method for freezing raw meat?
For optimal freezer storage, it’s best to freeze raw meat when it’s as fresh as possible. This will limit the number of bacteria present in the meat during freezing. Upon returning from the grocery store, avoid putting raw meat directly into the freezer in its original packaging. The plastic wrap that’s used in grocery stores does not provide adequate protection against freezer burn that occurs when meat comes into contact with air. Take the time to rewrap the meat in one or two layers of plastic wrap, or place it in a freezer bag, removing as much air as possible, or in a clean container intended for this purpose. By using these methods, the taste, colour and texture of the meat will be preserved throughout the freezing process. If you don’t plan to eat the meat soon, label it with the name of the meat and the date it was frozen.
In order to be well conserved, note that raw meat should be kept in a freezer that maintains a temperature of -18°C / -0.4°F.
How long can raw meat last in the freezer?
Here’s what Health Canada recommends when it comes to storing different types of fresh meat in a freezer at -18°C:
- Cuts of beef, pork, lamb and veal: between 8 and 12 months.
- Ground meat: 2 to 3 months in the freezer.
- Poultry: a whole turkey or chicken can be kept for 1 year, while poultry pieces can be stored for 6 months.
- Bacon and sausages: 1 to 2 months.
3. What is the safest way to thaw raw meat?
The best way to thaw raw meat is in the refrigerator, at a temperature between 0°C and 4°C. Keep the meat wrapped and place it on a clean plate or in a container on the bottom shelf. This prevents liquids from dripping onto other foods and thus reduces the risk of cross-contamination.
And to avoid coming home to a still-frozen chicken for that night’s dinner, be sure to plan your weekly menu in advance. Note: It generally takes around 24 hours for meat to completely thaw in the refrigerator.
4. Is it dangerous to leave meat to thaw on the counter?
Raw meat should never be thawed at room temperature. Raw meat left on the counter, for example, will not thaw evenly, and the parts that thaw first will contain bacteria that will multiply rapidly. This increases the risk of food poisoning.
5. Can raw meat be thawed in the microwave?
For a faster alternative, it’s possible to thaw raw meat in the microwave provided that it’s cooked immediately after thawing. First, remove the plastic wrap that was in direct contact with the raw meat and then transfer the meat to a clean, microwave-safe container. Cover with a lid, leaving it slightly open to allow steam to escape. Then select the Defrost function on the microwave and thaw the meat completely before cooking.
6. How can raw meat be thawed in water?
Raw meat can be submerged under cold water in the kitchen sink, placed in a clean and watertight container. Ensure that the container is fully submerged in water and that the temperature is kept cold by changing the water every 30 minutes until the meat has completely thawed.
7. Is it possible to refreeze raw meat that has been thawed?
No, raw meat that’s been thawed should not be refrozen. To avoid wasting it, be sure to cook it immediately after thawing. Only then can it be refrozen, either as is or incorporated into a recipe such as bolognese sauce or lasagna. Wait until the cooked meat has completely cooled before storing it in the freezer.
8. Can I cook partially thawed raw meat?
It’s preferable to completely thaw the meat in the refrigerator before cooking. Cooking partially thawed raw meat may still leave some parts with bacteria that are normally killed when the meat reaches a given cooking temperature.
For more tips on freezing foods, be sure to consult our Freezing 101 article: