I have 3 freezers and use them well. Hopefully also wisely.

 First, all is well wrapped and labeled.

 Secondly, items are stacked with newest in the back (or bottom if a chest freezer which I do not have).

 Finally, I keep a lined marker board on the front of each freezer with each item listed and the DATE FROZEN on it.

 Takes a bit to set up this way, but it pays off. No need to stand there letting the cold out thinking "now, I 'think' the venison loin is here someplace".

 You can look at any given chart and realize 'such and such needs to be used shortly' which helps menu planning.

 Oh yes, the upstairs refrig freezer is used for the extra entrees I bake, stock, soup makings, etc.

 Hope this helps.

There are fact sheets the USDA makes available if you're interested. You can find links here:

http://nchfp.uga.edu/publicati…..heets.html

Judi

One year I bought a couple extra corned beef briskets and froze them. Of course I made a some within the next month or so. I absolutely love corned beef and cabbage. Well about a year later I was cleaning out my freezer and lo and behold I found a forgotten brisket! So I right away defrosted that baby and had her on the stove cooking away. I had all the fixings prepared, I made potatoes, carrots, Irish Soda bread, all my St. Patty's favorites. The time came for me to take the brisket out of the pot and I thought I was clever because it came out in one piece instead of falling apart like the others. I laid it out all pretty, surrounded by taters and carrots, warm fresh bread and homemade honey butter. Oh, that table was pretty. I took out my favorite and sharpest knife to cut out portions for me and my kids. I tried to slice but nothing happened. The brisket had turned into a large piece of rubber!! All that preparation and anticipation; and all we had for dinner was veggies and bread. I love being Irish but hate being poor.

So a year is probably too long for Corned Beef.