Meat |

Good quality beef, pork, lamb and veal may be frozen successfully.
Careful slaughtering and handling of meat is especially important when it is to
be frozen. Meat should be thoroughly chilled in the carcass for at least 24
hours before freezing. Beef is usually aged for a shorter time before freezing
than if it is to be sold fresh.

PREPARATION

Prepare meat in cuts of the size and weight to suit the needs of the family.
To save freezer space remove bones and excess fat from roasts and stew meat.

PACKAGING

Package roasts individually in freezer wrappings or bags. Package steaks,
chops and ground meat patties in freezer wrappings or bags, with folded pieces
of freezer wrapping or waxed paper placed between the layers of meat so that
they can be separated easily while still frozen. Use freezer cartons for bulk
minced meat, stew meat, leftover meats, stew, gravy, etc. if desired. (See
pages 20 and 21 for details on packaging.)

STORAGE TIME

Although some meats will store satisfactorily for several months if properly
wrapped, it is not practical to fill up limited storage space for long periods of
time. Large or thick cuts of meat can be held considerably longer in storage
than small pieces which tend to dry out and develop off-flavors. It is
important to mark on each package the kind of meat, name of cut, weight and
date and to keep a record of the meat frozen so that no meat will be kept longer
than the recommended storage time.

A guide to the maximum length of time which meat may be stored at
0°F. is as follows:

ES LE 10 to 12 months
Te I Ba nn nchan nase intanenrsdcenee 4to 5 months
i i he caibee 4to 5 months
I oso cdivahssacesscsoqnannnsaesdocne 3 to 4 months
ee Ss | ae ee ne 1 to 2 months
ROS RR ole SG eR 1 to 2 months
SOURRIURIRIT GENCE WY NOTICED. hes cas nace occcccsceccosccscees 2to 3 weeks

| De acted eickortn ys heen e | iar 6 to 8 months
REP i LG i ahi 4to 5 months
Variety meats (liver, heart, kidney, etc.).... 3 to 4 months
DinGed meat GaAW) isis aa8si.....anad.. 2to 3 months
i side chancatent 2to 3 months
Gravy (unthickened)...................0.....cccesseeeeess 3to 4 months
Cooked meats (stews, loaves, etc.)...........000. 1 to 2 months

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