Freeze, Thaw & Reheat Beef & Lamb Safely
It's simple to freeze and defrost beef and lamb so that it retains its flavour and you are left with the most delicious results. However, your customers may not know where to begin therefore we have created these simple top tips to share.
HOW TO FREEZE FRESH BEEF OR LAMB
Freezing beef or lamb prolongs storage time because it prevents microbial growth.
1. Trim meat and seperate cuts into meal-sized portions.
2. Flatten butchers' mince before packing, so it defrosts evenly.
3. Place meat in a freezer bag, remove excess air and seal securely.
4. Label the bags with the cut name, weight, amount, and date of freezing.
5. Freeze up to the recommended storage time for your particular cut.
Follow the recommended storage times below to enjoy beef or lamb at its best and safest.
| Fresh Beef & Lamb Cuts | Freezer Storage Time* |
| Sausage | 1-2 Months |
| Mince | 2-3 Months |
| Strips | 2-3 Months |
| Diced | 2-3 Months |
| Thin Steaks (minute) | 2-3 Months |
| Steaks | 3-4 Months |
| Roasts (boned & rolled) | 4-6 Months |
| Roasts (bone in) | 4-6 Months |
| Corned Beef | 4-6 Months |
| Vacuum Packed Meat (unopened) | 4-6 Months |
| All Cooked Beef & Lamb Dishes | 1 Month |
*Ideal temperature -18°C to -15°C
Defrosting Beef or Lamb
The best way to defrost beef or lamb is to leave it in the fridge until completely thawed. Take the frozen meat from the freezer, place it on a dish leaving it in the freezer wrapping. Place the dish on the bottom shelf of the fridge until thawed and consume within the recommended fridge storage time.
You'll need to plan ahead, but the tender, juicy results are worth the wait!
Frozen fresh beef/lamb thawing times;
| Beef/Lamb Cut | Thawing Time |
| Large Roast | 4-7 Hours per 500g |
| Small Roast | 3-5 Hours per 500g |
| Steaks (about 3cm thick) | About 12 hours overnight |
HOW TO DEFROST BEEF OR LAMB IN THE MICROWAVE
Pressed for time? Defrosting beef or lamb in the microwave is a saviour when you need to speed things up.
1. Remove freezer bag from the meat, this prevents your meat from sitting in "drip" and stewing whilse defrosting.
2. Use the pre-programmed defrost setting on your microwave.
3. When defrosting mince remove outer portions from the dish as they thaw, and set aside.
4. If the edges of cuts feel warm, stop microwaving and allow the meat to stand for a few minutes until the edges are cold again.
5. Cook meat immediatley after defrosting. Making sure it doesn't stand for any length of time at room temperature or in the fridge.
Did you know?
Certain flavours in cooked dishes, such as onion and garlic oxidise in the freezer over time - it's known as flavour taunting. As many cooked beef and lamb dishes contain one or both of these ingredients, we recommend storing frozen dishes for no longer than 1 month to keep the flavour tasting fresh.
HOW TO REHEAT COOKED BEEF OR LAMB IN THE MICROWAVE
Prepapared meals are a lifesaver when you need to get that hot meal on the table in minutes. For fast, safe ad tasty results follow our expert tips:
1. Reheat your beef/lamb dish in individual portions.
2. Place veggies in the centre of the plate and the meat around the outside.
3. Cover with a microwave lid or microwave-safe plastic wrap to trap steam and keep the meal moist.
4. Reheat meal for 2 minutes on high, and then allow to stand for 1 minute.
5. Feel the centre bottom of the plate to ensure meal is thoroughly heated.
6. Take care when removing the lid or plastic wrap - the steam released can burn.