Any food that contains some fat (butter, oil, natural marbling) can be frozen.

Vegetables can also be frozen as long as they are blanched quickly, cooled and then frozen.
Blanching (bring water to a boil, add vegetables for 30 seconds to a couple of minutes depending
on the vegetable, remove from the water and shock or place in an ice water bath to stop the
cooking.) Place the vegetables on a cookie sheet once cooled and place in freezer for 10-15
minutes until just frozen. Seal in a freezer back and label with a permanent marker the type of
vegetable and the date prepared.