Freezing Meat

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
It may be a considerable saving to buy part of, or a whole carcass of an animal for your freezer. You may prefer to deal with a wholesale specialist butcher, or through your local retail butcher – many provide such a service. If the meat is delivered ready-frozen, it is simply a matter of transferring it to your freezer. If the meat is supplied fresh there are certain points to bear in mind.
Only foods totalling no more than 10 per cent of the capacity of the freezer should be frozen at any one time, that is within 24 hours. Too much fresh food in the cabinet of the freezer raises the temperature to the detriment of the contents already there. This means that a bulk order of beef weighing more than 45 kg (100 lb) could take 2–3 days to freeze. You should consider whether you have room in your refrigerator to store the meat ready for freezing the next day.