How to prevent dreaded freezer burn when storing your meat

Have you ever removed a piece of meat from the freezer only to find discolouration?

Freezing is the best way to keep meat fresh for longer, however it also runs the very real risk of the food getting freezer burn – and let’s face it, no-one wants their roast dinner to taste off.

Now, Jacqueline Baril, owner of Eat The Street Walking Tours, has explained exactly what causes the freezer burn – and it’s all down to dehydration and oxidation, eventually turning meat a dark colour.

When food is frozen, most of the water content of that food is transformed in to ice. Some of the water however is converted directly to water vapour and is released from the food all together — this process is called sublimation.

This water loss causes food to become dehydrated over time, resulting in freezer burn — and what we’re left with is leathery, dry and tasteless meat.

Read more: Here’s how long meat can stay frozen without spoiling

So how can you prevent it?

Baril says it’s best to try wrapping the meat in plastic wrap and then resealable freezer bags to avoid air contamination. “This works to keep meat ‘freezer-burn free’ for up to a month,” she says, adding: “The trick is to ensure you get all of the air out of each bag.”

For extra protection, place the wrapped meat in an air-tight container. A great tip is to label the containers by date, so you can use the older meat first.

If your food is already freezer burned, it may still be saved, and Baril explains that depending on how old the meat is, you can simply cut off the pieces that are dry and continue cooking from there.

Read more: The best way to safely thaw frozen meat

“I will simply cut off the freezer burn and use the meat in a slow cooker to prevent dryness,” she explains. However, if it’s any older than its freezer longevity, she recommends chucking it out.

Keep in mind that there’s a major difference between ‘safe to eat’ and ‘good to eat’. If you defrost a piece of meat that doesn’t look or smell right, consider tossing it. And the absolute best way to defrost frozen meat is to leave it in the fridge until it’s completely thawed (however, it does take some planning ahead!).

What do you think? Do you have any tips to prevent freezer burn?