Many factors come into play. Quick freezing is best...the faster the better. I like to shrink-wrap my food before freezing...totally air tight. There are other factors: continuous low temperature,whether meat is smoked or not,... (3 replies, last updated by Jim H. December 15, 2003)

Another chowhounder asked about freezing gravy, has anyone included meat in their gravy when they have frozen it? I’m wondering if the results would be better if they were frozen separately. I was thinking if you froze... (3 replies, last updated by Funwithfood October 15, 2005)

I realized I have way too much lamb for our New Years Eve dinner. It’s currently marinating. I was wondering if I can cut off what I need and freeze the rest still in the marinade or should I take it out of the marinade and... (3 replies, last updated by Scrapironchef January 1, 2007)

I want to make two loaves of Ina Garten’s turkey meat loaf, and freeze one loaf. Do you recommend that I freeze it after it is cooked, or after it is formed, but not cooked? Also, if I freeze it after it has been cooked... (7 replies, last updated by jvozoff February 23, 2008)

So I’m wondering - I often have leftovers that I don’t want to eat right away. Is it safe to freeze cooked meat, if I freeze it right away? What I’d love is any resources/websites that you could direct me to, with... (6 replies, last updated by woodburner May 20, 2007)

I have found myself with a large amount of sliced, roasted turkey. Has anyone had good luck with freezing it? It has been wrapped in wax paper, then plastic and has not been sitting out. —Thanks (1 reply, last updated by Nyleve April 30, 2004)

We’re presently vacationing in Maine where lobsters are inexpensive and plentiful. I’m wondering if there’s some way I can cook, or partially cook some lobsters, remove the meat, and freeze it for later use.... (8 replies, last updated by chazzerking September 19, 2007)

I received a gift of smoked meats; ham, bacon, andouille sausage, chorizo and chicken breasts. I know that I can freeze the bacon, but can I freeze the other meats? I wnt to the web-site where they are from, but there is no info... (5 replies, last updated by pacz December 30, 2006)

I marinated some short ribs overnight, but only used about half of them. Is it ok to freeze the rest, and, if so, should the meat be drained first, or left in the marinade? The marinade consists of soy sauce, garlic, ginger,... (11 replies, last updated by Mickey Blue July 27, 2006)

I have a disdain for freezing meat because I feel that it toughens the meat and tastes inferior to fresh meat. However, whenever there is a good sale on meat I am not opposed to buying a lot and freezing some. So would it taste... (8 replies, last updated by ammoniasmith July 30, 2005)

How long can you keep meats (chicken, pork, beef, etc.) in the fridge before use? Should I just put it in the freezer if I won’t use it for several days? Also, once I’ve frozen meat, how long can I keep it there before... (1 reply, last updated by Linda W. January 22, 2003)

I believe I’ve asked this question before, but I never remember what is correct. I know I can’t thaw and re-freeze fish. I also don’t think it is safe to re-freeze thawed poultry. But how about meat? I got a... (3 replies, last updated by Laura October 16, 2005)

just curious if anyone has: 1) brined meat and frozen it before cooking to have on hand - did you drain the brine or freeze the meat in it 2) marinated meat and frozen it – in or out of the marinade? there is previous post... (13 replies, last updated by Caralien June 18, 2009)

I freeze lunch meat of all kinds all the time...works fine but occasionally you need to blot excess moisture. Roast beef should be just fine. (1 reply, last updated by Cyndy December 23, 2004)

I’m looking to start stocking my freezer with smallish portions of chicken/steak/burger (for when I don’t have time to run to Whole Paycheck). I’m looking for a good source. Although I do want quality meat,... (5 replies, last updated by BabyLitigator January 25, 2007)