Freezing meat is common on small farms, but new research suggests that how you freeze it can greatly affect quality. Many small farm families may buy meat from fellow farmers and freeze it, so ensuring we use proper freezing techniques can make a difference.
University of Arkansas assistant professor Derico Setyabrata led a study on meat storage under the Arkansas Agricultural Experiment Station. The research was published in Meat and Muscle Biology, a journal of the American Meat Science Association.
The team tested three beef cuts in both whole form and as steaks, using commercial blast freezers and common home freezers. The goal was to see how different freezing methods affect meat quality after thawing.
Their findings showed that whole beef cuts freeze and thaw better than individual steaks. Not surprisingly, whole pieces retain more moisture and are less likely to suffer from texture damage or freezer burn.
Steaks, when frozen separately, are more exposed to air and more vulnerable to quality loss.
Most small farms and homes use upright or chest freezers, which freeze meat more slowly than industrial blast freezers. This slower freezing can lead to ice crystals that damage the meat’s structure.