Buying meat in bulk is a smart way to save money and make meal times easier. But sometimes, it can feel a bit overwhelming if you’re not sure how to store it properly. Freezing and storing meat in bulk the right way means you get to enjoy fresh, tasty meat whenever you want.
If you’re new to buying meat in bulk or just want some simple tips on freezing and storing it, this post is for you. We’ll walk you through easy steps to keep your meat fresh, tasty, and ready to cook.
Easy tips for freezing and storing meat in bulk
Before we get into the how, let’s quickly look at why freezing meat in bulk is a great idea.
Save time: buy in one go and avoid frequent trips to the shop.
Save money: bulk meat packs usually cost less per kilo than buying small amounts.
Always have meat on hand: no last-minute dashes to the store when you want dinner.
Less waste: freeze what you don’t need straight away and use it later.
Freezing is one of the best ways to keep your bulk meat fresh for weeks or months. But you need to freeze it properly to keep the flavour and stop freezer burn.
10 Tips on how to store meat in bulk
Tip 1: Divide your meat into portions before freezing
When you get a big bulk pack of meat, don’t just throw it all in the freezer in one big lump. Instead, divide it into smaller portions based on the meals you plan to cook.
For example:
- If you usually cook for four, portion your mince or steaks in amounts for four servings.
- Cut big roasts into smaller pieces if you won’t eat it all in one meal.
- Package sausages or chops in meal-sized batches.
This way, when it’s time to cook, you only thaw what you need, no waste and no waiting.
Tip 2: Use the right packaging
How you package your meat in bulk before freezing is super important. Air causes freezer burn, which dries out the meat and ruins the taste.
Some good packaging options are:
Vacuum-sealed bags: these suck the air out and keep meat fresh longer. If you don’t have a vacuum sealer, these are worth getting.
Freezer-safe zip-lock bags: squeeze out as much air as you can before sealing.
Aluminium foil and freezer paper: wrap meat tightly before putting it in a plastic bag for extra protection.
Plastic containers: only if they’re designed for freezer use and airtight.
Make sure everything you use is labelled “freezer safe” to avoid chemicals or materials that can break down in the freezer.
Tip 3: Label everything
It’s easy to forget what you put in your freezer and when. So, label all your meat in bulk with:
- What the meat is (beef, lamb, pork, chicken, mince, sausages, etc.)
- The date you froze it
Use a permanent marker or freezer labels. This will help you use the oldest meat first and avoid anything sitting too long in the freezer.
Tip 4: Freeze meat quickly
The faster meat freezes, the better the quality will be when you thaw it later. Spread the pieces out in your freezer when you first put them in. If you put a big pile of meat together, it will freeze slower and might not keep as well.
If you have space, freeze meat on a tray first and then put the frozen portions into bags or containers. This keeps them separate and easier to grab when you need them.
Tip 5: Know how long meat lasts in the freezer
Even frozen meat doesn’t last forever. Here’s a simple guide to help you keep track:
Beef (steaks, roasts): 6 to 12 months
Ground beef or mince: 3 to 4 months
Pork (chops, roasts): 4 to 6 months
Lamb (chops, roasts): 6 to 9 months
Chicken (whole or pieces): 9 to 12 months
Sausages: 1 to 2 months for best flavour
Try to use your frozen meat within these timeframes for the best taste and texture.
Tip 6: Thaw meat safely
How you thaw meat is just as important as how you freeze it. Here are some safe ways to thaw meat in bulk:
In the fridge: this is the safest and slowest method. Move your meat from freezer to fridge the night before you want to cook it. It can take several hours or overnight to thaw, depending on size.
Cold water method: put the sealed meat in a bowl of cold water and change the water every 30 minutes. This speeds things up but still keeps the meat safe.
Microwave: use the defrost setting if you’re in a hurry, but cook meat straight away after thawing this way.
Avoid thawing meat at room temperature or in warm water as this can cause bacteria to grow.
Tip 7: Keep your freezer at the right temperature
For your meat to stay fresh and safe, your freezer needs to be at the right temperature. Most freezers should be set at -18°C or lower. This keeps meat frozen solid and stops bacteria growing.
If you’re not sure, grab a freezer thermometer and check it now and then. It’s a cheap and easy way to protect your meat and your family.
Tip 8: Don’t refreeze meat that’s thawed
If you have leftover cooked meat, you can freeze that again, but raw meat should only be frozen once.
Tip 9: Keep your freezer organised
Having a messy freezer can make it hard to find what you want and might cause you to forget about some of your meat.
Try to keep your freezer organised:
Group similar meats together (all beef in one section, chicken in another).
Keep bulk meat packs together so they don’t get lost behind other items.
Use clear bags or containers so you can see what’s inside easily.
Make a list of what’s in the freezer and stick it on the door.
Tip 10: Use your meat in different meals
Buying meat in bulk means you have plenty of options for cooking. Don’t get stuck using the same recipes every week, try different dishes and cuts to keep things interesting.
- Use mince for spaghetti, tacos, or burgers.
- Roast bigger cuts for Sunday lunches or special meals.
- Grill steaks or chops for a quick dinner.
- Make sausages or rissoles for easy meals.
- Mix it up and enjoy the variety that comes with having meat in bulk.
Freezing and storing meat in bulk doesn’t have to be tricky or confusing. With these simple tips, you can save money, reduce waste, and enjoy tasty meat whenever you want.
At Currumbin Fair Butcher, we make buying meat in bulk easy with our quality grass-fed, hormone-free meats. Order online for click & collect or free delivery, and you’ll be ready to freeze and store your meat like a pro.