| Freezing Joints of Meat |
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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. |
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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. |
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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. |
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RETURN TO FREEZE MEAT
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