Does anyone know how quickly butchered meat must be frozen? I would think many of us often put tens of kilos of meat in our freezers, and most freezers quote freeze rates of 10-20kgs per 24 hours.
We'll be sending Katy off soon, could be 100kgs of meat coming back... We've got several freezers, so we could spread the fresh meat around - but it's a palaver, and inevitably would mean we get in a bit of a muddle. (One freezer is predominantly pork and ham, one lamb/hogget, one sausages, one fruit and veg, etc.)
I just wondered whether it is really necessary to ensure that all the meat gets frozen within 24-30 hours?