I’m a Butcher: Here’s the Number One Tip I Always Give for Freezing Meat

Freezing food is often thought to be child’s play… but this everyday task hides a lot more subtlety than it seems. Between good intentions and unfortunate habits, sometimes it takes very little to miss the mark. What if your routines aren’t as flawless as you think? A meat expert sheds light on those small details that make a difference, without ever complicating life or diminishing the pleasure of everyday cooking.

The freezer, a valuable ally… provided it is properly adjusted

Before we even discuss meat, we must consider its environment: the freezer. Too often, it’s treated as a simple cold storage unit, when in reality, it requires minimal attention. The golden rule? A stable temperature, ideally -18°C or lower. The more consistent the cold, the better the food retains its texture and flavor. 

Another issue that often causes discouragement is cleaning. Every six months, a complete defrost followed by a gentle wash with white vinegar allows for a fresh start before putting food back inside. The result: a more efficient appliance, free from lingering odors, and significantly more reliable performance. Finally, be careful not to overload it. Beyond three-quarters full, air circulation is poor, which is harmful to all stored food… including meat.

Common mistakes when freezing meat