Dividing meat into ready-to-cook meals helps you cook throughout the week without opening a large package each time. The goal is to prepare regular portions, not to leave the meat and vegetable mixture on the stove for hours or partially cook it and then postpone its completion.
Determine the recipes first
List three meals, such as a beef-cube stew, minced-meat kofta and pasta sauce. Assign each a weight suited to your household, then prepare food-safe containers and labels before taking meat out of the refrigerator.
Work in batches
Portion a small batch and return it to appropriate storage before starting the next. Keep raw meat separate from ready-to-eat vegetables and clean hands and utensils between tasks. Marinate in the refrigerator; a marinade does not extend shelf life.
What do you write on the label?
Name of meat, weight, date of slicing or freezing, and suggested recipe. A note can be added about the ingredients that cause allergies if you add sauce or milk. Make the writing clear after freezing, not on paper that peels off easily.
Raw or cooked?
You can choose either path depending on your time, but do not leave the meat half cooked to finish it after a storage period. If you cook it, finish cooking, then divide, refrigerate, and store appropriately for leftovers. If you keep it raw, follow package instructions and thaw and cook later.
Sustainable system
Start with a few portions and adjust to what you use. A pack of boneless beef and a pack of mince can support several recipes, but servings depend on quantities and portion sizes. Review existing stock before ordering so meal prep does not become a backlog.
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