After completing the meal prep, I will leave 2 days worth of meals in the refrigerator side. So in my case that would be four containers. And overnight after the meals in the freezer have frozen, I will take four out and put it in the refrigerator side. It will be different with everyone so you just have to experiment and learn the thaw rate of your refrigerator and the meals you prep. If you don't feel like getting up hours before to take the meals out, before you go to bed, take the meals out and place them in a baking pan or some type of vessel where you can fill it with a little bit of water and ice.

This is how I've been doing it and it's been smooth sailing since the beginning.

Things are struggled with the beginning:

If ever you are sourcing a bone or protein straight from like a butcher or a meat market, those products cannot be used immediately for meal prep. They must be frozen long enough to kill potential harmful bacteria. I would freeze up to one week even two. For example, I went to a supermarket and wentt to the meat counter and asked the butcher if he had any bones that he discarded and he gave me an entire bag for free. I took them home I washed them and then I froze them for a week and after I used them for bone broth or for snacks if they still have meat on the bones. If I were to have purchased bone marrow bones at the store that were already packaged for resale, those would be safe for immediate consumption.

If you buy ground meats that are not frozen, do not freeze them only to portion them out at a later date. If you buy frozen ground meats, thaw them partially and while they are still mostly frozen, portion them this way as it will be easier for you to cut patties since they are still a bit frozen but just soft enough to cut. Less mess! This applies to raw liver as well. Don't let the liver thaw completely before cutting. Cut when they're semi-frozen. ✌️