How to Freeze Beef Without Ruining It (Because Freezer Burn Is a Tragedy)

Buying great beef and then wrecking it in the freezer is like buying a sports car and parking it in a swamp.

Let’s not do that.

Step 1: Cold Is King

Your freezer should sit at 0°F or below. That keeps your beef locked in time like a delicious little time capsule.

Warm freezers make sad steaks.

Step 2: Air Is the Enemy

Air causes freezer burn. Freezer burn causes regret.

We flash freeze and vacuum seal all our products prior to sending them out so everything is freezer ready.

Pretend you’re protecting a brisket from a raccoon.

Step 3: Label It Like a Responsible Adult

Six months from now, everything looks like a frozen mystery brick.

Write the cut and the date on it. Your future self will thank you.

How Long Will It Last?

For best eating:

Steaks & roasts: up to 12-18 months

Ground beef: about 6-9 months

Safe longer? Usually.
Still delicious? Absolutely but it may not taste as juicy.

Bonus Tip: Thaw Slow, Not Wild

Best thaw method is overnight in the fridge. Keeps the juices where they belong — inside the beef.

Countertop thawing is how chaos enters the kitchen.

Take care of your beef. It worked hard to get here.