Have you ever gone to the freezer, reached deep into it and pulled out some meat? You’re not sure when you put it in the freezer, but you do know it’s been months. Is it still good? How do you tell? Will you get sick if you eat it?
I know I’ve been in this situation, and then I have to search the internet to figure out the status of my meat. It turns into quite the goose chase that ends in still not being sure if the meat’s good, and I am still at a loss of whether or not I should even eat it. The good news is, I’ve put together a comprehensive guide on how long meat can be frozen, how to properly freeze meat, how to thaw and some tell tale signs your meat may have gone bad. By the end of this article, you will be able to confidently determine the safety of your frozen meat and have some tools to keep your meat in tip-top condition.
Here is the thing: if meat stays at zero degrees or below, it will stay good for an indefinite amount of time. This is assuming you’ve not had a power outage or an incorrect temperature reading in your freezer. Now, consuming meat that’s been in the freezer for an unknown amount of time does not mean it will taste great nor be free of freezer burn, but it does mean it’s safe. On the other hand, this is not suggested for the best flavor. Below are the suggested timelines for common types of uncooked proteins to be stored in the freezer.
The good news is, if your freezer stays at the correct temperature, you’re good to go, but if you want prime flavor and quality meat make sure to write the date you put it in the freezer and follow the suggested timelines above.
(If I did not list the type of meat you are freezing, look on the USDA’s website for the recommended amount of time. Six months is also a good guideline to use.)
Is there any difference in the amount of time meat can stay frozen between a deep freezer or a stand-up freezer, and will the quality be affected? The simple answer is no. The type of freezer is less important than the quality of the freezer. As long as your freezer maintains the correct temperature, you will have the same result. If you’re uncertain about the temperature in your freezer, this thermometer is a great option to use.
While you will get the same results from a deep freezer or a stand-up freezer, there are a couple factors that could make a deep freezer a bit more reliable and desirable than a stand-up freezer. Because a deep freezer is larger, there is more space for storage and less air flow compared to its counterpart meaning less chance of freezer burn. The deep freezer also has a better chance of keeping your food cold if you ever have an electrical outage. It’s also great because of how much space it has. If you have a large family, having frozen food on hand is a definite plus.
The downside to a deep freezer is simply its size. Not everyone has space for a deep freezer nor the need to store that much food. In that case, the stand up freezer is the perfect choice. Just make sure to store your meat towards the back of your freezer to reduce the air flow and the chance of temperature change from opening and closing the freezer door.
The biggest fear of storing meat in the freezer is the risk of freezer burn. Freezer burn happens when the meat has been exposed to oxygen in the freezer, and it dries it out leaving tell-tale white spots on your food. Luckily, there is a way to avoid this, but it does require a little extra effort when you are preparing your meat for storage.
This may seem like a lot of wrapping and packaging, but it is a great way to ensure fresh meat and avoid freezer burn. It really only takes a few minutes to ensure great meat when you need it! Also, I suggest avoid using any kind of container to freeze meat. It may seal well outside the freezer but the cold temperature can cause leaks in the seal, and in my own experience sealable bags tend to do a better job preserving food.
When you’re thawing meat, the best and safest way is to plan ahead. There are quick ways, but the slowest is the best option. Again, I referenced the USDA for the best methods to thaw meat, and they are in the fridge, in cold water or in the microwave.
The best option is to always plan ahead and use the fridge method when possible.
Another common question is how long will meat stay good in the fridge. I decided to tackle this in two ways by addressing cooked and uncooked. This is the suggested timeline, but if your meat ever looks questionable toss it. Better safe than sorry for you and your family.
With uncooked it’s always best to reference the sell-by or use-by date as well.
Now that we’e tackled storing and thawing meat, let’s return to the original question: is it safe to eat 2 year old frozen meat? Technically, yes, it is. As long as your freezer stays at the appropriate temperature, you can eat that meat. Would I advise it? Probably not, but then again the freezer is a magical tool. It stops time in the world of food and allows you to have that same fresh flavor months after purchasing the meat. As long as you are storing your meat properly and following suggested guidelines for time in the freezer, you will be completely satisfied with your meat.
Photo by Shutterbug75 from Pixabay
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