How to Freeze and Defrost Meat | Eater
"Run by owner and lead butcher George Turkette, this Indianapolis shop emphasizes freezer-friendly practices: its wax-lined butcher paper helps prevent ice crystals, so the best approach is to leave meat in the shop’s packaging or ask for wax-coated paper when you plan to freeze. Turkette also recommends portioning roasts into one- or two-pound pieces to simplify freezing and defrosting, and notes that stewing and braising cuts are reliable, budget-friendly choices—though nicer steaks and pork will hold up for a couple months if packaged properly." - Elazar Sontag
