Veal
Veal
This is how you would freeze veal.
Minced
Preparation: Minced
Check label and ensure it doesn’t say previously frozen. If it does you will have to cook the meat and then freeze. You should never refreeze already defrosted raw uncooked meat.
Packaging: Minced
Weigh straight into dated and labelled freezer bags. It can be useful to also write the weight of the meat down that you are freezing. You can shape the minced beef straight into patties or meat balls and wrap individually before freezing. Ensure you expel the air from the bag before placing in the freezer.
Thawing: Minced
Thaw overnight in fridge or you can cook gently from partially frozen. Stir often to prevent sticking.
Storage Time: Minced
3 months
Cubed
Preparation: Cubed
If you are buying fresh meat from a supermarket or butchers, check it hasn’t already been frozen. Packaging should state whether an item can be frozen. Fresh meat which has previously been frozen should not be refrozen without cooking it first.
If you prefer less fat, then trim this away from the cuts before freezing. The items can come pre-prepared in cubes but if not then cut into usable chunks. Think about how much you need in each portion before packaging.
Packaging: Cubed
Weigh the items or store in portion size. Remember to mark on the label the portion as well as the date of freezing. Place straight into freezer bags but expel as much air as possible from the bag before placing in the freezer.
Thawing: Cubed
Thaw overnight in the refrigerator then cook as you would normally.
Storage Time: Cubed
3 months
Chops
Preparation: Chops
If necessary cut the meat into individual steaks (approximately 1 inch, 2 to 3 cm thick). Trim away surplus fat and skin. Always check they haven’t already been frozen. You should never refreeze defrosted raw meat.
Packaging: Chops
Wrap individual steaks in clingfilm and pack in labelled and dated freezer bags.
Thawing: Chops
You can cook from frozen. The steaks would need to be cooked gently and allow more time for the cooking.
Thaw overnight in refrigerator and cook as normal.
Storage Time: Chops
6 months.
Joints
Preparation: Joints
They usually are purchased in usable sizes. If you are buying from a butcher, then ask them to cut into the size your require. Bone them if possible as this saves on freezer space. Boned joints can be rolled for freezing but don’t stuff them. Remember to remove any surplus fat that you won’t want.
Packaging: Joints
Wrap the join in clingfilm or aluminium foil. It can be a good idea to pad protruding bones with foil. Over-wrap again in foil or place in a freezer bag.
Thawing: Joints
You can cook these from frozen in a moderate oven for 50 minutes to the 1/2 kg or 1 lb for medium.
Alternatively thaw joints in the refrigerator overnight, then roast as per the instruction on the packet.
Storage Time: Joints
6 months
