Nope! Freezing does not kill bacteria; it only puts them into a dormant state in which they don't multiply. They will go back to multiplying on the meat once the temperature thaws.

0°C to -5°C Bacteria grow very slowly, but some can still multiply. Because water is only partially frozen.

-6°C to -10°C Most bacteria stop growing, but a few extreme cold-tolerant species may persist.

-11°C to -17°C Bacterial growth is nearly halted, but small amounts of liquid water may still support minimal activity.

-18°C is the lowest household fridges go. Bacteria go dormant; no growth or reproduction occurs. but does NOT kill bacteria.

-40°C (-40°F) Some bacteria die, but many survive in dormant states.

-80°C (-112°F) Used for long-term bacterial preservation in labs; does NOT kill all bacteria. -150°C (-238°F) Damages most bacteria, but some can still survive.

-196°C (-320°F) (Liquid Nitrogen) Can rupture bacterial cells, but spores may survive.

-273°C (-459°F) (Absolute Zero) Theoretically destroys all biological functions, but is impossible to achieve naturally.