Freezing meat helps organize meals when done early and in a manner that is appropriate for the product. The goal is to save a clear portion that can be melted and used, rather than a large mass that you have to deal with every time you need a small portion.
Prepare meal portions
Divide the meat with clean tools into the amounts you normally use, and keep it cool while working. Use airtight food containers for freezing, and reduce air as much as possible without denaturing or improperly compressing the product.
Temperature and labelling
Set the freezer to -18°C or lower. Write down the name of the meat, weight, freezing date, and planned use, such as “stew” or “kofta.” Do not rely on identifying containers by their appearance after ice has formed on them.
Freezer burns
Dry areas may appear as a result of exposure to air and loss of moisture, a change in quality that alone does not demonstrate microbial spoilage. But this does not mean ignoring the packaging date, poor preservation, or other signs. Improved packaging helps reduce the problem.
What doesn't freezing do?
It does not repair spoiled product or remove traces of previous exposure to unsafe heat. Don't wait for the meat to deteriorate and then freeze it as a rescue. Follow package instructions regarding freezer shelf life and appropriate duration for quality.
Practical plan
When purchasing a large package of mixed Naimi lamb cuts, determine the cooking portions before taking them out for preparation, and prepare the bags and labels in advance. Put the oldest to use first, and record what you add to the freezer so that freezing doesn't become a way to forget food rather than organize it.
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