I’m a butcher: here’s the number one tip I always give for freezing meat

Another point that’s often put off is cleaning. Every six months or so, a complete defrost followed by a gentle wash with white vinegar allows you to start fresh before putting food back inside. The result: a more efficient appliance, without lingering odors, and much more reliable preservation. Finally, be careful not to overload it. Beyond three-quarters full, air circulation is poor, which is detrimental to all the stored products… including meat.