Before even discussing meat, we must consider its environment: the freezer. Too often, it’s treated as a simple cold cupboard, when in fact it requires a minimum of attention. The golden rule? A stable temperature, ideally -18°C or lower. The more consistent the cold, the better the food retains its texture and flavor.Another point that’s often put off is cleaning. Every six months or so, a complete defrost followed by a gentle wash with white vinegar allows you to start fresh before putting food back inside. The result: a more efficient appliance, without lingering odors, and much more reliable preservation. Finally, be careful not to overload it. Beyond three-quarters full, air circulation is poor, which is detrimental to all the stored products… including meat.
I’m a butcher: here’s the number one tip I always give for freezing meat
