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The whitish spots are freezer burn — dry patches caused by air getting inside the wrapping. It won’t kill you — you can just cut the spots off either before or after cooking.

But as for the age of the chops, as a general rule only keep lamb chops for about six to nine months in the freezer (beef steak about six to 12 months, an on-the-bone roast six, pork chops four to six, mince or diced meat two, sausages only one to two months and bacon one month).

Always date-mark things as they go into the freezer and try to check the dates regularly.

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