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If storage in freezer beyond
1 to 2 weeks, wrap meat (using drugstore or
butcher wrap) in moisture-vapor proof
material and seal tightly. Freeze the meat
at 10°F or lower.
Maintain a temperature of 0° or lower during
storage. Prepackaged meats should be either
rewrapped or over wrapped, using special
freezer wrap.
To Thaw Frozen Meat -
keep in original wrapping and thaw in
refrigerator, allowing about 5 hours per
pound. Or thaw in original package at room
temperature, allowing about 2 hours per
pound. hasten thawing of chops, cutlets or
small cuts by immersing package (tightly
wrapped) in cold water; allow 1 hour per
pound.
To Cook Frozen Meat
- If thawed, follow the same directions as
for meat which has not been frozen.
If meat is cooked from the frozen state,
allow one third to one half more time than
is required for unfrozen meat. |
