Quality Meat in Rockhampton

To freeze meat properly for long-term storage, start by wrapping it tightly to prevent freezer burn and moisture loss. Use freezer-safe plastic wrap, foil or vacuum-sealed bags, and then place the wrapped meat inside an airtight container or zip-lock freezer bag. Label each package with the type of meat and the freezing date. Ideally, freeze meat in individual or portion-sized packs so you can defrost only what you need. Most meats can be frozen for up to 3 to 12 months depending on the cut and type. Ensure your freezer maintains a consistent temperature of -18°C or colder.

Red meat refers to meat from mammals, like beef, lamb and pork, which is darker due to a higher concentration of myoglobin, a protein that carries oxygen in muscle. White meat typically comes from poultry like chicken and turkey, which have lower levels of myoglobin and appear lighter in colour when raw and cooked. Nutritionally, red meat is often richer in iron and zinc but can also be higher in saturated fat, depending on the cut. White meat is generally leaner and considered a lighter option. Both can be part of a balanced diet when consumed in appropriate portions.

Meat turning brown in the fridge doesn’t necessarily mean it has spoiled. This colour change is often a natural result of exposure to oxygen. The pigment myoglobin reacts with oxygen over time, causing meat to shift from red to brown. While this is normal, it’s important to consider other signs like odour or texture to determine freshness. If the meat smells sour, feels slimy or has been stored for too long past its use-by date, it’s safer not to use it. Always store meat in airtight packaging and at the right temperature to slow down these natural changes.