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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