My general rule of thumb: I NEVER put my meat away as is, I ALWAYS take it out of the packaging and separate it into Meal Prep Portions OR I make it into burgers or meatballs.
- Ceran Wrap/Cling Wrap/Whatever you call your Clear Wrap
- Various Size Freezer Bags (make sure they are FREEZER bags, or your food will get freezer burnt)
- Adequate Counter Space
How to Store Meats
- Buy meats (chicken breasts, ground turkey, ground beef, etc.) in bulk, it's cheaper
- Take all meats out of bulky plastic package, if necessary cut fat off chicken/take off skin
- Separate meats into Meal Prep Portions, Single Serve Dinner Portions, or Meat to Make Portions (see step six for making meats to store)
- Squeeze out all the air, seal freezer bag, LABEL: Meat, Amount, Date, place into freezer (Label Example: 2 Chicken Breasts, 1/14 or 1 lb. Ground Turkey 1/14)
- Stack your meats by type, making sure you can SEE what you have. If you can't see it, you won't remember to eat it!
- Meat to Make: Using the ground meat you set aside you can:
- pre-make meatballs, seal with ceran wrap, place into a bag and freeze
- pre-make meatloaf mixture, place into a bag and freeze
Meat to Pre-Cut
- pre-cut up chicken intro strips or chunks for stir fry meals and grilling
NOW, when you want to cook, you already have portioned out meats to meal prep with, to make dinner with, as well as some meat meals already made in your freezer!