ALL YOU NEED TO KNOW
1. Prep your lamb or beef for the freezer as soon as you bring it home.
2. Trim fat on cuts, level out butcher’s mince and separate into meal portions for even defrosting.
3. Pop into airtight plastic freezer bags, then seal. Wrap in foil for extra protection. Alternatively, you can purchase a Food Saver machine (domestic vacuum packaging machine) from a department store. This will protect your lamb from freezer burn and extend the life of the meat.
4. Label with the name of the cut, weight and date – and freeze!
5. Freeze up to the recommended storage time for your particular cut.
Follow the recommended storage times below to enjoy beef or lamb at its best and safest.
Ideal temperature -18°C to -15°C
|Fresh Beef & Lamb Cuts||Freezer Storage Time*|
|Thin Steaks (minute)||2-3 Months|
|Roasts (boned & rolled)||4-6 Months|
|Roasts (bone in)||4-6 Months|
|Corned Beef||4-6 Months|
|Vacuum Packed Meat (unopened)||4-6 Months|
|Cooked||All Cooked Beef & Lamb Dishes||1 Month|
Why are freezer storage times for cooked lamb/beef dishes shorter than fresh meat?
Certain flavours in cooked dishes, such as onion and garlic, oxidise in the freezer over time – it's known as flavour tainting. Because many cooked beef dishes contain one or both of these ingredients, we recommend storing for no more than one month to keep the flavours tasting fresh.
Freezing beef prolongs storage time because it prevents microbial growth. Follow the recommended storage times to enjoy beef at its best and safest.