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Meat
Appears in
By Mary Norwak
Published 1978
Many authorities feel that fresh meat should not be frozen in domestic freezers, since it is not possible to achieve the very low temperatures thought necessary for successful freezing. This point should be thought about carefully when buying in bulk for the freezer.
Meat must be of good quality whatever the cut, and must be properly hung (beef 8–12 days; lamb 5–7 days; pork and veal chilled only).