The most effective way for freezing meat is to use quality freezer paper that is waxed or poly-coated on one side. The coated side of the paper should go against the meat. To optimize the protection, you can fold a freezer sheets around the meat and then properly freezer wrap.
The trick to freezing meat, according to the Food and Drug Administration and the Meat Sciences department at Texas A&M University, is to wrap it twice, preferably in heavy duty aluminum foil, plastic wrap or freezer paper, or put the whole package inside a plastic bag.
Use waxed butcher paper and not parchment paper. Wrap it tight. Should be good for a few months with no issues.
Reynolds Kitchens® Freezer Paper is ideal for wrapping foods for freezing.
First, if you really want a tight seal on something, aluminum foil will not do the trick. It just won't. So whether you're dealing with smelly leftovers in the refrigerator or pastry dough that you're sticking in the freezer for later use, plastic wrap is superior.
Wrap Your Meat When Freezing
The most important thing is to avoid exposing frozen meat to outside air. While a vacuum-sealer is ideal for ensuring that meats are packaged correctly, you can get by just fine with double wrapping cuts of meat with freezer paper, aluminum foil or airtight zip-loc bags.
First wrap the food in plastic wrap or freezer paper, followed by a layer of foil or an airtight freezer bag for an extra layer of protection. You can also use a double layer of airtight freezer bags. Proper wrapping also protects meat and poultry from any off flavors in the freezer.
But our recommended method is actually to wrap the meat in butcher or freezer paper. This is a waxy coated paper (the waxy side should go towards the meat, with the paper side out). Wrap your cut of meat tightly in this paper, and tape it shut. Then wrap the whole package in an airtight layer of aluminum foil.
Use Wax Freezer Paper
Wax freezer paper and butcher paper are more effective than conventional plastic wrap.
Why is freezer paper the best option for storing meat? Premium freezer paper, unlike any other kind of wrap mentioned above, accomplishes everything you need to keep meat fresh, colorful, and flavorful for up to 12 months in the freezer.
If the application involves any kind of heat, use parchment paper. If the cool application involves moisture, use wax paper.
It can be refrigerated or frozen in its original packaging if the meat will be used soon. If refrigerated, keep at 40 °F or below and use within one or two days. For longer freezer storage, wrap in heavy-duty plastic wrap, aluminum foil, freezer paper, or plastic bags made for freezing.
For longer-term storage, definitely go with freezer paper. Start by removing the meat from its original packaging. If there are any parts of the meat you don't want, such as fat or bones, trim it and get rid of it.
Alternatives to freezer paper in the kitchen include aluminum foil, butcher paper, freezer bags and plastic wrap. For a better option with no waste, use plastic containers that you can wash and reuse for years to come. Any option that keeps the dry air of the freezer away from your food will work as an alternative.
Butcher paper is plain unlined paper and works well for wrapping up your brisket when you smoke it or to take meat home. Freezer paper has a lining to create a moisture barrier between your meat and the outside. This protects your meat from freezer burn and keeps it fresher.
The most effective way for freezing meat is to use quality freezer paper that is waxed or poly-coated on one side. The coated side of the paper should go against the meat. To optimize the protection, you can fold a freezer sheets around the meat and then properly freezer wrap.
Yes. You can use regular zip-top storage bags in the freezer. However, foods stored in these bags in the freezer might not hold up as well over long periods of time, and can be more prone to punctures and rips.
The difference between wax paper and freezer paper is that wax paper is typically coated in wax on both sides while freezer paper is usually only coated on one side. Freezer paper is used to keep the juices of a cut of meat contained during the freezing and defrosting process.
Freezing foods
You can choose among parchment paper, wax paper, and Reynolds Kitchens® Freezer Paper when storing food items in the freezer. You may use all three to wrap and separate foods to keep them from sticking together, for example, storing burger patties, meats, or individual servings of leftovers.
Yes. Butcher paper is a food -grade kraft paper used for wrapping raw meat and fish from the butcher or market. It's also popular for smoking meat.
Because of the plastic coating, freezer paper is typically much more durable than wax and protects better in the freezer. For example, meat wrapped in wax paper will only stay freezer burn free for a few months. Meat wrapped in freezer paper, on the other hand, can last for up to a year.
Freezer paper is thick paper with a plastic or wax coating on one side. It differs from parchment, which has no wax coating, and wax paper, which has a wax coating on both sides.
Butcher paper — or even freezer safe zipper locking bags — are still great options for freezing beef. They're cost effective and will give you a solid three to six months in the freezer. When wrapping beef in butcher paper, it's important to get as much of an airtight seal as possible.
When freezing meat, preventing freezer burn starts with wrapping it in multiple layers of plastic wrap, wax paper or tin foil. Place your items into your preferred container and pack them down to help prevent excess air exposure. If you are using a bag, try to eliminate as much air from it as possible.