How to freeze
- Put the meat into airtight, plastic freezer bags, then seal it, while removing any excess air from the bag.
- Never refreeze defrosted meat. This is a food safety risk.
- Usually, sausage, mince, strip and thin steaks has a freezer storage time of 1-3 months. Steaks and roasts can be freezer stored from 4-6 months.
- The ideal temperature is -18° degree C to -15° C.
How to thaw
- The best way to defrost meat is to leave it in the fridge until completely thawed.
- If you are pressured in time, defrosting meat in the microwave is a savior when you need to speed things up.
- Start by removing freezer bag or wrap preventing it from sitting in drip while defrosting.
- Use the defrost setting on your microwave.
- Make sure to give it a rest, if you feel the edges are getting warm.
- Cook meat immediately after defrosting.
How to reheat
- In the microwave, reheat your meat in individual portions.
- Cover with the microwave lid, to trap steam and keep meat moist.
- Reheat meat for 2 minutes on high and 1 minute on a lower heat.