Originally Posted by GB
It would all depend on how fresh the meat was when you got it and when you froze it.
, hehe, yeah ... I was assuming fresh and immediately frozen. Shouldn't assume. I also think that smell and color come into play as evidence of old meat. This isn't always the case, a past grocery in my area got caught 'turning' their meat when the surface gets gray so they can still sell it under "Manager's Special" for a few more days. They are longer in our area thankfully, but these practices can go on until caught again. People sometimes 'bleach' fish too. When you can smell the fish, it's old, and I've known people to mix a little bleach in water and rinse the fish with it, then rinse with water and the smell goes away, just to give it another day or two in the market or restaurant.