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Freezing & Storing Meat

How to portion, wrap, label and store meat so it stays in good condition and you waste less.

Portioned chicken, beef mince and pork chops ready for storing and freezing

Portion before freezing

Fresh beef, mince and chicken on a board, ready to be portioned before freezing

Chicken breast and beef mince portioned into labelled freezer bags

Mince frozen flat in bags for easy stacking and faster defrosting

Divide meat into meal-size portions before it goes into the freezer.
Wrap tightly or seal well to protect the surface.
Label each pack with the cut, date and the meal idea you have in mind.
Freeze flat for faster, more even freezing and easier stacking later.

Reduce freezer burn

Airtight containers of steak, mince, chicken and pork labelled with cut and date

Steak, chicken thighs and mince sealed in freezer bags with written labels

Remove as much air as possible from the packaging.
Use proper freezer bags or airtight containers.
Keep your freezer at a consistent temperature — around -18°C is ideal.
Avoid overloading the freezer or opening the door frequently for long periods.

Recommended freezer times

These are guides for best quality. Meat kept longer may still be safe, but texture and flavour will decline.

Meat	Freezer time
Steak / Roasts	6 – 12 months
Chops	4 – 6 months
Mince	3 – 4 months
Chicken pieces	6 – 9 months
Cooked meat	2 – 3 months

Chicken, beef and pork in labelled airtight containers stored in the fridge

A steak thawing safely in a glass container in the fridge

Sliced cooked steak with vegetables on a plate

Top tip

Label everything with the cut, date and meal idea. A clear label saves you from discovering a mystery pack at the back of the freezer months later.

Michelle's tip: label everything so you always know the cut and date on the pack