Make your meat last longer than a couple of days.
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- If you plan to use the meat within a week after buying it, freeze it in the plastic film-wrapped retail packaging. For longer storage, rewrap or overwrap the meat with moisture- and vapor-proof wrap, such as freezer paper, heavy-duty aluminum foil, or freezer bags.
- Freeze the meat quickly and maintain your freezer's temperature at 0 degrees F or below. For best quality, freeze beef roasts and steaks up to 12 months; lamb roasts and chops up to 9 months; pork roasts and chops up to 6 months; ground beef and lamb up to 4 months; and pork sausage up to 2 months.
- Thaw the frozen meat in the refrigerator on a plate or in a pan to catch any juices. Do not thaw meat on the counter at room temperature.