Frozen meat can be used for longer, but it should be borne in mind that even in the freezer, it has a shelf life that should not be overlooked.
When freezing, it neutralizes the possibility of developing bacteria in meat, but with too much storing in the freezer, it loses its taste and beneficial properties. Furthermore, certain molds develop even at freezing temperatures.
The period of storing the frozen meat is from 2 to 12 months, depending on the type of meat and its possible to do some pre-heat treatment.
At temperatures below 18 degrees, veal can be stored up to 12 months. Mutton is stored up to 10 months, and lamb - 8 months.
Pork with skin is stored up to 8 months, without skin - up to 6 months. Offal is stored for four months, then loses its taste qualities.
Beef can be stored in the freezer up to 11 months without losing its taste qualities. Frozen chicken and turkey meat is stored in a freezer for up to 6 months in order not to lose its taste and nutritional value.
Frozen goose and duck meat is stored up to 5 months in the freezer. Pork and veal mince are stored in the freezer for up to 4 months.
Cooked and then frozen meat can be stored for 8 months in a freezer. Do not defrost it before use, it should be placed in boiling water or directly into the stove to not lose its type and taste qualities.
Sausages can be stored in the freezer up to 10 months, as can soft salami. In use, they should be thawed slowly in order not to lose their shape.
Smoked meats are stored in the freezer for 6 months, and thawing should be conducted slowly, at room temperature.
To find your way easily when you open the freezer, inscribe each bag with the contents when you put it in the freezer. This way, you can easily distribute the meat for cooking.
