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How to freeze fresh beef or lamb

Freezing beef or lamb prolongs storage time because it prevents microbial growth.

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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*
Uncooked Sausage 1-2 Months
Mince 2-3 Months
Strips 2-3 Months
Diced 2-3 Months
Thin Steaks (minute) 2-3 Months
Steaks 3-4 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

Kitchen Science

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.

Safety Matters!

Freezing beef prolongs storage time because it prevents microbial growth. Follow the recommended storage times to enjoy beef at its best and safest.