Yes, if air reaches the meat. USDA FSIS says freezer burn is caused by air coming in contact with the surface of the food, shows as grayish-brown leathery spots, and does not make food unsafe, only dry in spots. UMaine Extension says vacuum sealing reduces freezer burn. Cut burned parts away; discard heavy damage for quality.
Freezer burn is dryness in spots on frozen food, caused by air touching its surface, as FSIS describes it. This guide covers what the sources say about vacuum-sealed meat, whether burned meat is safe, what to cut or throw away, and how to package meat to keep air off it. It also shows what the sources do not say.
Can Vacuum-Sealed Meat Get Freezer Burn?
It can, if air gets to the surface of the meat. FSIS names air contact as the cause. A UMaine Extension post by a Master Food Preserver volunteer lists “reduced dehydration and freezer burn” among the benefits of vacuum sealing over other freezing methods. Reduced is not the same as eliminated.
FSIS also covers the case where a vacuum package fails: if a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use; merely overwrap or rewrap it.
No source we opened says how often vacuum-sealed meat gets freezer burn, how long it takes to appear, or how bag types compare.
What Does Freezer Burn Look Like?
FSIS says freezer burn appears as grayish-brown leathery spots. FSIS separately says the bright red color of meat as purchased usually turns dark or pale brown in the freezer, and that this may be due to lack of oxygen, freezer burn or abnormally long storage. A darker color on its own is not proof of freezer burn.
Is Freezer-Burned Meat Safe to Eat?
FSIS says freezer burn does not make food unsafe, merely dry in spots, and that food stored constantly at 0°F will always be safe; only the quality suffers with lengthy freezer storage. FSIS also says some foods develop a rancid or off odor when frozen too long and should be discarded.
SAFETY: USDA FSIS: freezer burn does not make food unsafe, merely dry in spots. Heavily freezer-burned foods may have to be discarded for quality reasons, and food with a rancid or off odor after long freezing should be discarded (FSIS). UMaine Extension notes that vacuum sealing does not kill pathogens that may already be present in the food.
What Should You Do With Freezer-Burned Meat?
These steps follow the FSIS freezing page:
- Check the odor first. FSIS says food with a rancid or off odor after long freezing should be discarded.
- Cut the freezer-burned portions away, either before or after cooking the food.
- Discard heavily freezer-burned meat if the quality is too poor; FSIS says this is for quality reasons, not safety.
- If a vacuum package tore or opened in the freezer, the food is still safe; overwrap or rewrap it.
For thawing the rest of the package, see how to thaw vacuum-sealed meat.
How Do You Keep Freezer Burn Off Meat?
FSIS says proper packaging helps maintain quality and prevent freezer burn. It is safe to freeze meat directly in its original packaging, but FSIS says that wrap is permeable to air and quality may diminish over time, so overwrap it for prolonged storage. FSIS says to freeze unopened vacuum packages as is.
NCHFP says packaging must protect flavor, color, moisture content and nutritive value from the dry climate of the freezer. It says cardboard cartons are not sufficiently moisture vapor resistant for long-term freezer storage unless lined with a freezer bag or wrap, and that with freezer bags you should press to remove as much air as possible before closing. NCHFP also says to pack foods tightly, leaving as little air as possible, and that meats may be packaged using either the “drugstore wrap” or the “butcher wrap.”
If your sealer is leaving weak seals, see vacuum sealer not sealing. For juicy cuts, see can you vacuum seal wet meat and liquids, and label every package as shown in how to label frozen meat.
What Happens If You Thaw and Refreeze Vacuum-Sealed Meat?
USDA FSIS (page last updated June 15, 2013) says food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality, while food thawed in cold water or in the microwave should be cooked before refreezing. It says bacteria present before freezing can multiply once food warms above 40°F.
| Thaw method | Refreeze? |
|---|---|
| Refrigerator | Can be refrozen without cooking; some quality loss is possible |
| Cold water | Cook before refreezing |
| Microwave | Cook before refreezing |
UMaine Extension adds one fish-specific rule: when thawing vacuum-sealed fish, first remove the frozen fish from the vacuum packaging, because of the risk from botulism spores. It gives no matching rule for meat, and we do not extend it. For the full thawing steps, see how to thaw vacuum-sealed meat.
What Do the Sources Not Tell You?
| Question | What the opened sources say |
|---|---|
| How often does vacuum-sealed meat get freezer burn? | No opened source gives a rate. UMaine says vacuum sealing reduces it. |
| How long until freezer burn appears? | No opened source gives a time. FSIS freezer storage times are for quality; see our storage chart. |
| Which bags work best? | No opened source compares bag types or thicknesses. |
| Is it safe? | FSIS: yes, freezer burn does not make food unsafe; discard for quality or a rancid or off odor. |
For FSIS quality times, see how long vacuum-sealed meat lasts in the freezer. Keep the freezer at 0°F or below; see what temperature a chest freezer should be.
Freezer Burn on Vacuum-Sealed Meat: Quick Answers
Is freezer burn dangerous?
No. FSIS says freezer burn does not make food unsafe, merely dry in spots. Cut the burned portions away before or after cooking.
Does a vacuum sealer stop freezer burn completely?
The sources do not say that. UMaine Extension says vacuum sealing reduces freezer burn, and FSIS says freezer burn happens when air comes in contact with the surface of the food.
Can I refreeze freezer-burned meat?
FSIS says food thawed in the refrigerator is safe to refreeze without cooking, although there may be a loss of quality from moisture lost through thawing. It does not address freezer-burned meat separately. See our guide to thawing vacuum-sealed meat.
Does freezer burn mean the bag failed?
FSIS says the cause is air reaching the surface of the food. No opened source gives bag failure rates, so we cannot say how often a bag is the cause.
Your next step: check how long each cut keeps in our vacuum-sealed meat freezer guide.
