For large quantities of meat, it is best to use a commercial
establishment for quick freezing. A home freezer may be used if it
will maintain a temperature of 0°F or below. When using the home
freezer, be sure to:
• Clean and defrost freezer.
• Freeze meat at -10°F or below.
• Freeze only the amount of meat that will freeze in 24 hours.
• Allow ample air circulation by not over-packing the freezer.
Approximately 2 to 3 pounds of meat may be packed per cubic foot
of freezer space.