Freezing Meat

Yup.  Haven't had any issues if vacuum sealed and don't keep >12 months.

Timely question.  Lots of threads on this forum if you search.  Mine died this AM, Food Saver that was probably 15 years old.  Lots of people swear by the chamber commercial models, I decided to try the food saver that Costco has because my last one was good and if I don't like the new one, it's Costco and I can take it back easily.

Ok to freeze and even better when vacuum sealed. When I vacuum seal I put the date on the package as a way of keeping track. 

@RRP Butter freezes well?

EGGjlmh said:

@RRP Butter freezes well?

@EGGjlmh yes

EGGjlmh said:

@RRP Butter freezes well?

Sure does! In fact I have never wrapped the pound boxes just stack them on the shelf! If you prefer margarine it also freezes fine as is! 

About the only thing that doesn't freeze well is some cheeses. Their texture can get weird and crumbly. My father-in-law even freezes milk.

Smokinpig said:

I just got a freezer and food saver at the end of last year. We are just starting to but whole pork loins and other cuts and food saver them or cut down. My question is how do you thaw your meat?  I have heard never leave it on the counter or it will smell bad when opened and had this experience with a chuck roast. Thanks. 

For years when both of us were working then every Sunday we planned our meals for the full 7 days ahead. That way we could work around any late nights that I had to work etc. It also meant our menus would be varied plus who was cooking what. We both had some stressful carreer times and not having to figure out supper at the last moment eliminated that added stress! It also meant that we ate right and didn't succumb to going out or bringing home fattening fast food! 
Obviously with this organization in place it was easy to get in the habit of getting the next night's food out of the freezer and letting it thaw in the top shelf of the kitchen refrigerator. We tried thawing in the microwave but I hated that, so the overnight thaw worked for us! 
On top of the benefits I just described you have to realize there is a clear cost savings to this whole freezer & buying on sale mindset that has worked for us all these years including the past 10 years we have been retired! The method works! 

Blassiter said:

@smokinpig, I am curious about thawing as well. How do you thaw a 10 pound butt or roast? Guessing you would put in fridge for a couple days.

Or 3 days. My philosophy on large chunks or even turkeys that I would rather have that meat thawed completely than not thawed thorough out. And since it was going from frozen to thawed but still in a 36-38 degree environment there was no risk of spoilage. That make sense? At least that has worked fine for us!

Blassiter said:

@RRP, guess the ones spreading the rumors don't have a vacuum sealer.   

 Unfortunately, we forget about the food sometimes and when we go to get it, it's got freezer burn

Oh I hear you! Even though I prefer our upright freezer style vs a chest type then orphans can still suddenly appear! Just Friday night I discovered a 2 pound bag of never opened raw shrimp of the 21-30 count size which somehow had gotten pushed to the back on the bottom shelf. Though the date on it said "best by July 2012" I already knew it was going in the trash when I pulled it out and saw the freezer burn plus all the frozen ice crystals making that a 2 pound block of solid waste. 

That does remind me of this hint - no matter what or how you place items in your freezer put your own date on them with a permanent marker whether it be in FS bags or otherwise.

Buy on sale, portion out, vac save (date & label each pkg), freeze. I defrost most of the time in the frig or in a pinch under running water. No texture or flavor compromised. 

+1 on vac sealing.    I did go all the way with a chamber sealer,  Vacmaster P215.   You take a big hit on the price  but the bags are cheaper than  Foodsaver type bags.  Not that I'll ever recoup the $$  on this sucker (pardon pun)  but it really does a pro job  & will do liquids & liquidy stuff  without risking the machine.

Plus my wife's visiting LPN  has started bringing her foodstuffs  by to seal when she drops in  AND  my daughter is buying more meat at Sams & dropping by to vac seal it all.    We're very popular now.

The VP215  is large  (really needs its own microwave cart)  so you might look at the VP112.That's what I probably SHOULD have gotten  but I'm such a hoe for dials, leds etc  

Do you guys flash freeze any of your meat before vac sealing for the longer freeze? I had read that recently and never tried it. I appreciate all the tips I can pick up.

We too buy in bulk and freeze in an upright freezer. Primarily pre-packaged items or cryovaced full sub-primals. Will be getting a vacuum sealer soon to do our own packaging and to use with the immersion circulator.