1. Before freezing fresh beef first check that the refrigerator is set at the correct temperature. A refrigerator at 0° Fahrenheit (about -18° Celsius) will keep the meat the longest and in the best condition. A temperature that is too low will allow ice crystals to form quickly, which can ruin the flavor and texture of the meat. If the temperature rises too much, it will allow bacteria to grow on top of the beef.

2. When freezing beef, especially raw beef, it's best not to wrap it directly in its original packaging or wrap it in thin plastic wrap; you should wrap the beef in something thicker to prevent the loss of moisture in the fresh beef, as well as to prevent moisture from the refrigerator from getting into the beef. Fresh beef can be packed in freezer bags and aluminum foil bags in the refrigerator to keep out moisture.

3, raw beef bought back, immediately salted up, can not be washed with water. General 10 pounds of beef with 5-6 taels of salt, evenly and meat rubbed together, pickled on 3-4 days in winter, and then half a day of drying, and then brine made of marinated beef or five-spice sauce beef, drying spare, can be saved for a week, and then put into the refrigerator for freezing and preservation.

4, the timing of freezing fresh beef is very important, if you buy fresh beef in two days or less can not be used up, then it should be frozen as soon as possible, which can ensure that the beef to maintain the best texture and flavor. In order to facilitate access, large pieces of beef should be divided into appropriate small pieces when frozen.