Do you freeze raw meat?

dandy-candy

busiscoming2 wrote: »

Could it be that the meat you have had problems with has been frozen for a long time and suffered that way?

It might be, I will often use meat that's been frozen for 3 months. Does that seem quite long? Also I don't double bag and it does often have patches of freezer burn - would double bagging stop that?

Horace

I always freeze raw meat, cooked then frozen and reheating makes the meat tough. I will even use the slow cooker to reheat portions of stew that I have made previously because that seems to make the meat less tough.

I have never had a problem freezing meat raw. I take the meat out of the freezer the night before I want to use it, initially I will leave it out on the side in the kitchen for 10 mins and then put it in the fridge to continue thawing.

Also when cooking a joint of meat, after cooking I let it rest for 10 mins and that way it is not so bloody.

Seakay

freezer burn is a sign that the frozen item has started to dehydrate which will mean that it is tougher when defrosted. I always suck the air out of any thing i am freezing by using a straw and then quickly sealing the last gap
Here are other ideas:
http://www.wikihow.com/Prevent-Freezer-Burn

psso

SEAKAY- I do the sucking air out with a straw too !!.
I freeze meat/ chicken raw as I prefer it that way too.

pigpen

dandy-candy wrote: »

It might be, I will often use meat that's been frozen for 3 months. Does that seem quite long? Also I don't double bag and it does often have patches of freezer burn - would double bagging stop that?

I'm eating meat now that was dated 10th April.. so must have been in there at least that long with no issue at all..

I usually slow cook meat so any 'freezer burn' is indistinguishable

highlandlady72

I freeze raw meat. I put it into portions, bag it & date it. Then take out when needed (usually night before) to cook. Occassionally (if I have the time or if I'm in the mood), I'll cook it, then put into portions & when needed, take out the night before or early morning for use on a particual day.
As it's just me, I find it easier to do this. Sometimes it can be in the freezer for a few months, depending on how much raw/cooked meat I have & when I eat it. And have had no problems