Freezing and Refreezing Meat

Freezing meat and poultry is commonly practiced by those who hunt or purchase large amounts of meat at one time. All types of fresh meat and poultry can be safely frozen.

Freezing slows the deterioration of meat and poultry by inhibiting enzymes and microorganisms that can cause changes in food. Penn State Extension's Let's Preserve: Meat and Poultry says to successfully freeze meat and poultry, three things are needed:

1. The food should be frozen quickly.
2. The food is put into packaging designed for use in the freezer, and that stops moisture loss and prevents interaction with air.
3. The freezer is set to 0°F or below.

Meat and poultry can be packaged for freezing using butcher wrap, freezer wrap, or aluminum foil. If meat or poultry is packaged for freezing in a freezer bag, be sure to squeeze out as much air from the bag as possible and make sure there are no openings in the packaging.

To prevent spoilage, it is advised to chill newly slaughtered meat to 40°F within 24 hours and freeze once cold. Large cuts of meat should be cut down into manageable portions suitable for cooking. Bones take up freezer space and can tear freezer packaging and should be removed before freezing.

When a consumer wants to use the frozen meat or poultry, the meat must be properly thawed, then cooked to the correct temperature prior to consumption. Never thaw meat at room temperature as the meat would be sitting in the temperature danger zone, 40°F–140°F, for too long. Extended time in the temperature danger zone allows harmful bacteria to grow to large numbers, potentially causing food poisoning.

The four recommended ways to safely thaw meat are:

1. In the refrigerator at a temperature of 40°F or less. It is best to plan the time for thawing by placing frozen meat in the refrigerator for a day or two ahead of cooking. Larger items may take longer. Plan about one day for every 5 pounds of meat.
2. Defrost in the microwave and cook immediately after thawing.
3. Under cold running tap water.
4. Thin meats can be thawed while cooking (e.g., placing a frozen hamburger patty on the grill to thaw and cook).

Do Not rinse thawed meat or poultry prior to cooking. Rinsing meat and poultry can spread bacteria around your kitchen and cause cross-contamination.

According to the United States Department of Agriculture Food Safety Inspection Service and the University of Nebraska-Lincoln, meat and poultry can be safely refrozen after being thawed if specific guidelines are followed, such as:

• Meat or poultry was initially thawed under refrigeration before or after cooking. If it was thawed using a different method, cook the meat or poultry before refreezing. If you have thawed meat and need to refreeze it, return the meat or poultry to the freezer within 1 to 2 days to preserve maximum quality and safety.
• Previously frozen meat or poultry was purchased at a retail store if handled properly.
• Unused portions of frozen cooked foods were thawed under refrigeration.
• Freeze leftovers within 3–4 days.

If the meat or poultry has been left in the temperature danger zone for more than 2 hours, or 1 hour in temperatures above 90°F, it will not be safe to refreeze using any method; this meat will need to be thrown out.

Quality issues a consumer may notice when refreezing meat are freezer burn, moisture loss, and color changes. Meat can be safely kept for up to 1 year in the freezer if frozen or refrozen safely following the above USDA guidelines.

References

United States Department of Agriculture Food Safety and Inspection Service. Keep Food Safe! Food Safety Basics. (2016, December 20), Retrieved April 9, 2021.

University of Nebraska – Lincoln. Is It Safe to Refreeze Raw Meat and Poultry that Has Thawed? (n.d.) Retrieved April 9, 2021.

Cutter, C., and Bucknavage, M. Penn State Extension. Let's Preserve: Meat and Poultry (2019, September 3) Retrieved April 9, 2021.