Want meat to stay juicy and delicious after freezing?
Portion it first.

• Cut meats into 4–8 oz portions

• Wrap portions individually (or use reusable containers)

• Freeze with space between pieces at first so they freeze fast

Why it works: Faster freezing forms smaller ice crystals, which helps protect texture and moisture when you thaw.

This works for more than steaks and chops—use it for:

• roasts (slice or portion before freezing)

• stews and casseroles (freeze in meal-size containers)

• ground meat (flatten in a bag for quick thawing)

RSW tip: Reuse takeout containers when possible. Wash, dry, and rotate them to reduce plastic waste—future generations will thank you.

Want veggies to keep flavor and color after freezing?
Give them a quick “set” first.

• Blanch or quick-roast before freezing
  Great for: asparagus, broccoli, beets, green beans, carrots

• Spread on a tray and freeze quickly, then bag or container them

Peppers: Whole red and yellow peppers freeze beautifully after being blistered under the broiler or fire-roasted.

Celery (easy zero-waste method):

• Leaves: save for soups, stocks, or chop like herbs

• Dark outer stalks: cut into sections and freeze for soups/stews/smoothies

• Light inner stalks: use fresh for salads and dipping

Waste less—build flavor.

• Keep a freezer bag for onion skins and garlic skins (they add depth to veggie stock)

• After roasting meat, deglaze the pan and freeze the concentrated flavor base
  Freeze in pints or ice-cube trays so you can grab exactly what you need

Flyer strategy: Each week there’s usually one or two vegetables priced low enough to buy extra. Dice or quick-roast a batch, then freeze it.
Yes, it’s a little extra prep—but later you’ll be able to pull together soups, sides, and bowls in 5–10 minutes.

Win-win: better flavor + lower cost + less weeknight chaos.