What Is the Best Way to Package Meat for Freezing?

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Apr 11, 2011
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Q: I want to know how to freeze individual portions of meat. I often buy meat, fish, and poultry on sale and need to freeze it for later use. How can I do this in a “green” way? I want to avoid using plastic wrap. I have tried aluminum foil, but I find that not only does it tear, but that the meat absorbs a metallic flavor. Any other ideas?

Sent by Kate

Editor: Kate, when wrapping or packaging meat for storage in the freezer, your chief aims should be to block out moisture and air. Most people do this by using a layer of plastic wrap, and then a layer of aluminum foil.

But our recommended method is actually to wrap the meat in butcher or freezer paper. This is a waxy coated paper (the waxy side should go towards the meat, with the paper side out). Wrap your cut of meat tightly in this paper, and tape it shut. Then wrap the whole package in an airtight layer of aluminum foil. (The foil can be used over and over again with future batches of frozen meat.) Add a piece of masking tape or paper tape and write the date and contents on it.

Some butchers and meat shops will wrap your meat in freezer paper if you ask!

Readers, what are your preferred ways of packaging meat, fish, and poultry for the freezer?

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Related: Quick Tip: Freeze Leftover Cooked Chicken

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