In this Short Note, we highlight the Freeze Drying (lyophilization) and subsequent fat extraction of food samples. The SpeedExtractor E-914 / E-916 can be used only for solid or semi-solid samples. Residual moisture needs to be removed by mixing the sample with a drying agent such as diatomaceous earth. This can be omitted by using Freeze Drying: the drying is initiated mainly by direct sublimation of ice at low temperatures. In this study, chicken breast meat, hen’s egg and basa fish meat were chosen as examples. The freeze dried samples were extracted using the SpeedExtractor E-914 and the obtained fat contents were compared to established literature values.