Learn About Storing & Transporting Meat
Dorfler’s packages every cut in premium butcher freezer paper and wraps it twice to ensure the meat will stay fresh in your refrigerator for at least 3-4 days or in your freezer from 9 to 12 months.
If you need to repackage refrigerated portions of Dorfler’s wrapped cuts, don’t use plastic bags or plastic wrap as it decreases the partial surface drying needed to keep the meat’s quality.
Leftover meat and gravy should not be refrigerated for more than two days. Cooked meat retains its best quality when left in large pieces, even if bones have been removed. Small sections will dry up more quickly. When storing chicken and turkey, always remove the remaining meat from the carcass before storing.
It is always best to cut fresh meat into individual pieces you plan to cook before freezing. Wrap the meat in moisture and vapor proof plastic, making certain all pieces are tightly wrapped to seal out air and seal in moisture. Proper wrapping is critical in avoiding freezer burn, which occurs when air penetrates the package and draws moisture from the surface of the meat.
Freezer temperature should be no higher than 0 degrees F. Beef will store well at this temperature range for approximately 6 months, lamb and veal for 3-6 months, pork for 2-3 months. Never use the ice cube comportment as a freezer as its temperature is well above the minimum need to best store frozen meat.
Be sure to write the date of freezing on every package you freeze. For convenience, include the cut of meat and its weight on the same label. Never refreeze meat that has been even slightly thawed.
Wrap packaged frozen meat in layers of newspaper, then place in a cooler. The newspaper acts as an insulator. This should keep meat should stiffly frozen for 4-6 hours. Tender and juicy—perfection!