Freezing raw and cooked mince
The freezer is a great way to store all types of mince safely without compromising food quality. Beef mince can be safely kept in the freezer for up to 3 months. Pork and chicken mince have a slightly shorter freezer life of 2 months. Raw mince should be frozen immediately after purchase to maintain its freshness. Cooked mince of all varieties should be cooled and frozen within 2 hours of cooking to maintain its quality and flavour and stored for up to 3 months in the freezer.
Mince that has passed its use by date should never be frozen because it has already started to deteriorate and freezing, whilst suspending deterioration won’t revive its quality.
Tips for freezing mince
- Freeze mince at its freshest for optimal results.
- Store pre-packaged supermarket mince in its original packaging and label the date it should be used by (+3 or +4 months depending on the type of mince).
- Loose mince should be securely wrapped in a freezer bag, aluminium foil or an airtight storage container. Remove excess air before sealing to minimise freezer burn and air exposure.
- Mince can be divided into meal sized portions before freezing to make thawing easier and quicker.
- Place mince on the bottom shelf of the freezer which is coolest.
- Ensure your freezer temperature is maintained at -18 degrees C. to preserve meat quality.
- If your mince goes brown in the freezer it is due to oxidation and is still safe to eat.
- Freezing raw mince preserves its versatility for use in various recipes. Whilst freezing cooked mince, especially if pre-portioned, can make meal prep quicker.
- Mince that hasn’t been cooked can be refrozen if it was defrosted safely in the fridge. If you defrosted the mince in the microwave or using cold water it is not safe to refreeze. Refreezing mince can affect the texture and taste.