Tips for storing beef and lamb

As much of Australia moves towards working from home and concerns of a nation-wide lockdown loom, AustralianFarmers is providing some tips and tools on how to make the most out of current circumstances.

With consumers increasing their purchasing of everyday essentials such as pasta, rice, eggs, milk and meat, Meat and Livestock Australia (MLA) have compiled a range of tools to help with storing beef and lamb when purchased in larger quantities.

How to freeze fresh beef lamb

  • Trim beef to ensure safe and even defrosting.
  • Separate cuts into meal-size portions.
  • Flatten butcher’s mince before packing, so it defrosts evenly.
  • Place beef in good-quality plastic bags and wrap in foil for extra protection and to avoid freezer burn
  • Remove excess air and seal securely.
  • Label the bags with the cut name, weight, amount and date of packaging.
  • Freeze up to the recommended storage time for your particular cut.

Recommended freezer storage times

Ideal temperature -18°C to -15°C

Beef sausages 1 – 2 months
Beef mince 2 – 3 months
Beef strips 2 – 3 months
Diced beef 2 – 3 months
Thin steaks (minute) 2 – 3 months
Steaks 3 – 4 months
Roasts (boned and rolled) 4 – 6 months
Roasts (bone in) 4 – 6 months
Corned beef (fresh) 4 – 6 months
Vacuum-packed meat (unopened) 4 – 6 months
All cooked beef dishes 1 month

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