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 Freezing Joints of Meat

Joints of meat are great for freezing because they can be bought in bulk at your butchers or local farm shop. Most butchers will give a discount if enough meat is purchased in one shop. If the meat is bought from a farm shop it will already be discounted. A lean meat joint will keep in the freezer for 8 to 12 months.

 
Butcher jointing, rolling and tieing a sirloin roasting joint If the joint needs cutting into meal sized portions and / or needs to rolled and tied then ask your butcher to do this for you. The knots required to successfully roll and tie a joint are not difficult but the expert will do it quicker and better!
The picture on the left (click to enlarge) is of our local butcher (Lewis of Kineton) cutting a sirloin roasting joint for us.

The principal factor which determines how long a joint of meat can be frozen is the amount of fat. Fat deteriorates quicker in the freezer (and outside) compared to the actual meat. So trim of any excess fat before packaging up the meat for the freezer. Do not remove all the fat though because it adds taste to the meat.

A perfect uncooked sirloin roasting joint.


Take a piece of kitchen foil and tear off enough to cover the meat two or three times. Wrap the foil closely around the meat excluding any air.
Fold in both edges of the foil, again excluding as much air as possible

Label up a plastic bag with the date and a description of the contents. Place the foil wrapped meat in the bag and fold the bag closely.

Seal the top of the bag with one of ties that came with it and your parcel of meat is now ready for the freezer.

Joint of meat ready for the freezer

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