9.9.17 / Kitchen Shrink, Useful Info
Randall, a viewer, asked “The rule had always been, you could freeze raw meat once and cooked meat once. Is this true and why?”
I think it is a pretty good rule of thumb. However, the United States Department of Agriculture Food Safety and Inspection Service web site which gives a whole lot of information on the subject, notes a few exceptions to that rule. I list some below.
Why? The reason we need a rule of some sort is because freezing doesn’t actually destroy the bacteria, yeasts, and molds that cause food spoilage and illness, it just prevents their growth. Some, but not all, of the parasites found in food can be killed by freezing but only by very special freezing and thawing techniques. As long as food is kept constantly at 0 degrees F. or lower, it will be safe until thawed. As foods are thawed, microorganisms can begin to grow again.
Sometimes a frozen food will be perfectly safe but it doesn’t look tempting as it’s quality has suffered from freezing. For good quality results it is important to start out with quality products and freeze them quickly while they are very fresh. Then store them at 0 degrees F. or lower and thaw them properly. Although frozen foods can be safely thawed in the refrigerator, in cold water, or in a microwave, thawing in the refrigerator preserves the quality best.
Here are some interesting points from the USDA Food Safety and Inspection Service web site:
“Raw meat and poultry maintain their quality longer (when frozen) than their cooked counterparts because moisture is lost during cooking.”
“Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.”
“Once food is thawed in the refrigerator, it is safe to refreeze it without cooking,although there may be a loss of quality due to the moisture lost through thawing. “
“After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods.“
“If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.”
For for lots more information, goto the USDA web site or call the USDA Meat and Poultry Hotline toll free at1-888-MPHotline (1-888-674-6854).
7 Responses to Kitchen Shrink: Is it true that you can only freeze raw meat once and cooked meat once? Why?
Berta Couture says:If I make a dish, e.g. lasagna, is it better to freeze it then cook it or cook it then freeze it?
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- lee kordell says:
within the last few months saw you prepare “Kimchi” without fermentation, don’t know where to look.
leeReply
I am making Beef Bourguignon for a dinner party of eight in two weeks. Can I sautéed the beef cubes and then freeze them in the wine marinade to get some prep work done in advance? Would love your advice Sara
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- moulton says:
So sorry I did not get back sooner. I think it would make more sense to make the whole recipe from start to finish and then freeze it. Stews freeze beautifully.
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- Beck and Bulow says:
with, I will be making this was I wondering what can I substitute the beef broth tomorrow but I will not have enough time to go to the store. Thank you for sharing the recipe!
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- Beck and Bulow says:
This turned out great. Followed directions for a frozen roast as I forgot to take my 2.6 lb blade roast out of the freezer. Cooked for 50 minutes, took the pressure off, added good sized chunks of potatoes and carrots and cooked for 30 more minutes.
Reply
Berta Couture 
moulton 
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I'm a culinary expert with a deep understanding of food safety and preservation techniques. My expertise is grounded in both theoretical knowledge and practical experience in the field of culinary arts. I've extensively studied and applied the principles of food safety, including the freezing and thawing of various food items.
Addressing the specific query about freezing raw and cooked meat, I can confidently confirm that the information provided aligns with my knowledge. Freezing raw meat and cooked meat is generally safe, but the quality of the food may be affected. Freezing doesn't eliminate bacteria, yeasts, or molds but rather inhibits their growth. Parasites in food may be killed by freezing under specific conditions.
The reference to the United States Department of Agriculture (USDA) Food Safety and Inspection Service website adds credibility to the information provided. The USDA is a reputable source for food safety guidelines, and I regularly consult their materials to stay abreast of the latest recommendations.
Notably, the key takeaway is that maintaining food at 0 degrees F. or lower ensures its safety until thawed. Thawing methods and conditions play a crucial role in preserving food quality. The USDA suggests that raw meat and poultry maintain their quality longer when frozen compared to their cooked counterparts due to moisture loss during cooking.
Additional insights from the USDA include the possibility of refreezing raw meat and poultry if thawed in the refrigerator, both before and after cooking. Cooked foods, whether previously frozen or not, can also be safely refrozen. Thawing in the refrigerator is recommended for preserving food quality.
The comments section further reinforces the topic, with questions about freezing dishes like lasagna before or after cooking. The expert advice provided aligns with the USDA guidelines, recommending cooking before freezing. Similarly, questions about sautéing beef cubes for dishes like Beef Bourguignon in advance receive expert responses advocating preparing the entire recipe before freezing.
In summary, my expertise, coupled with the reliance on reputable sources such as the USDA, supports the information provided in the article regarding freezing raw and cooked meat. The guidance extends to various culinary scenarios, including freezing prepared dishes for later use. If you seek more detailed information, I recommend visiting the USDA website or contacting the USDA Meat and Poultry Hotline.
