Notes:
Fish is more delicate than red meat or poultry. Fatty fish do not freeze as well for extended periods due to higher oil content.
A vacuum seal or double-wrapping can significantly extend quality, especially for lean fish.
7. Venison (or Other Game Meats)
Steaks, roasts, ground venison/game
Recommended freezer storage: 8–12 months for whole cuts; ~3–4 months for ground
Notes:
Venison and other game (e.g., elk, moose) often have a lower fat content, which can help them freeze well (less risk of rancidity).
Ensure proper field dressing, butchering, and packaging for best results.
Ground beef, pork, poultry, or game
Recommended freezer storage: 3–4 months for best flavor and texture
Ground meats have more surface area and can develop off-flavors faster than whole cuts.
Tips for Freezing and Thawing Safely
Double-wrap or vacuum-seal
Use freezer-safe bags, heavy-duty aluminum foil, or vacuum sealers. Label with the date to keep track of storage time.
Maintain a constant 0°F / –18°C or lower
Fluctuations in freezer temperature can lead to partial thawing and refreezing, reducing meat quality.
Thaw in the refrigerator
