Frozen meat can be a convenient way to store food for long periods, but there’s one red flag that you should never ignore: freezer burn.
While freezer burn doesn’t make the meat unsafe to eat, it significantly affects its taste, texture, and overall quality.
It occurs when meat is improperly wrapped or stored for too long, causing air to reach the surface and dry out the food. This results in discolored, dry patches that are often leathery or tough.
Freezer burn doesn’t mean your meat is spoiled, but it can lead to a less-than-ideal eating experience.
To avoid freezer burn, make sure to wrap meat tightly in freezer-safe packaging, such as plastic wrap, foil, or vacuum-sealed bags, to minimize exposure to air.
Label the packaging with the date to ensure it’s consumed before it sits in the freezer for too long.
If you notice freezer burn on meat, trim the affected areas before cooking. While it may not taste as good as fresh meat, it’s still safe to eat, especially when used in soups, stews, or slow-cooked dishes.