BEEF FREEZER CHART
|Roasts, steaks||3 to 5 days||6 to 12 months|
|Stew meat||1 to 2 days||3 to 4 months|
|Ground beef||1 to 2 days||3 months|
|Variety meats||1 to 2 days||3 to 4 months|
|Corned beef||7 days||2 to 3 months|
|Cooked beef||3 to 4 days||2 to 3 months|
How much freezer space will you need?
One cubic foot of freezer space will hold approximately
30 lbs. to 32 lbs. of beef.
Freezing Fresh Cut Beef at Home
The best way to freeze fresh cut and wrapped beef at home is by flash freezing.
Flash Freezing can be done at -15 °F on your home freezer upon some prior preparation.
Most chest-style freezer have the capability of reaching -15 °F,
but some upright freezers may not.
Set your freezer's control to its coldest setting several hours before using it as a flash freezer (use a freezer thermometer to check the temperature), make sure it is at least -15 °F.
Shift the food that is already in the freezer to one side; try to leave about 1 cubic foot of freezer space for every 2 to 3 lbs. of beef.
*[For the best and fastest freezing, it is best to use a large, empty chest freezer to allow for maximum air circulation.]
Chill beef before you freeze it to make it easier to cut and package, and to allow quicker freezing. *The faster the beef freezes, the better it will taste when cooked!
Wrap the beef cuts securely in high quality freezer paper to prevent freezer burn and to avoid contaminating one meat with the odors of another. Click here for a diagram on how to properly wrap meat for the freezer.
To allow quicker freezing, try and arrange the packages in the freezer so they are not touching any other packages. The more air circulating around the packages, the quicker the beef will freeze.
*[You can set the packages of beef in the freezer on metal wire shelving - that is often used in kitchen cabinets - to allow the most air circulation.]
Following the above tips should lead to the longest lasting, best tasting Beef possible!
The times shown above are for the maximum time for Best Flavor. These cuts of venison will be edible for a much longer time, but the quality and taste will diminish over time.
Cooking Frozen BeefBeef may be cooked frozen or defrosted. Defrosted beef should be cooked as a fresh cut; but allow additional cooking time. Frozen roasts require 1/3 to 1/2 more time for cooking. Cooking time for frozen steaks and patties varies according to surface area, thickness, and broiling temperature. Frozen cuts should be broiled farther from the heat so they do not brown too quickly. To braise frozen pot roasts, allow approximately the same cooking time as for defrosted cuts.
Defrosting BeefFrozen beef my be defrosted before or during cooking. It should be defrosted in the original wrapping in the refrigerator. Defrosting meat at room temperature is not a recommended procedure. The following is a timetable for defrosting frozen beef in a refrigerator:
Large roast 4-7 hours (per pound)
Small roast 3-5 hours (per pound)
Steak, one-inch thick 12-14 hours