"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 10-05-2004, 03:57 PM   #1
Assistant Cook
 
Join Date: Sep 2004
Location: USA,Louisiana
Posts: 16
Can Beef Filet Be Frozen Without Losing Quality?

I've frozen many meats, but my a butcher once told me that freezing beef filet alters the taste/texture aspect.

Does anyone have any recommendations on this subject?

__________________

__________________
BigBlueMouse is offline   Reply With Quote
Old 10-05-2004, 06:58 PM   #2
Sous Chef
 
Join Date: Aug 2004
Posts: 843
The only things I know of that benefit from being frozen are things like ice and ice cream. Most everything else suffers varying degrees as a result of being frozen.

I've frozen tenderloin in the past and never noticed anything overtly bad happening to it. It certainly was not ruined.
__________________

__________________
Psiguyy is offline   Reply With Quote
Old 10-05-2004, 09:02 PM   #3
Senior Cook
 
LMJ's Avatar
 
Join Date: Apr 2004
Location: Kent, Ohio
Posts: 216
Beef survives freezing quite well. I've had frozen steaks with big hunks of tenderloin in them, and they were delicious when thawed and cooked.

On the other hand, for what you'd pay for tenderloin, I'd think you'd want every bit of your quality.
__________________
"It's not a bald spot, it's a solar panel for my electric personality."
-Red Green
LMJ is offline   Reply With Quote
Old 10-05-2004, 11:26 PM   #4
Assistant Cook
 
Join Date: Sep 2004
Location: USA,Louisiana
Posts: 16
Quote:
Originally Posted by LMJ
On the other hand, for what you'd pay for tenderloin, I'd think you'd want every bit of your quality.
I agree, but since I'm a single person, I'd like to buy the whole tenderloin and be able to freeze parts of it, rather than having tenderloin for dinner 4 nights in a row.

I don't want to be at the mercy of buying portions at the store. There's nothing better than having the whole tenderloin to trim and portion yourself.

Thanks for the tips, and I don't mean beef tips. 8)
__________________
BigBlueMouse is offline   Reply With Quote
Old 10-05-2004, 11:29 PM   #5
Senior Cook
 
Join Date: Sep 2004
Location: London, Ontario, Canada
Posts: 211
Send a message via Yahoo to pst1can
I have frozen all types of beef including tenderloins and have had no adverse results.....sounds like he wants you to shop more often...and in shop. The only way I know that your beef would be less than desirable is if you try to "speed" thaw the meat. :D
__________________
pst1can is offline   Reply With Quote
Old 10-09-2004, 07:04 PM   #6
Sous Chef
 
masteraznchefjr's Avatar
 
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
i've frozen my beef all sorts for awhile since cosco always gives me a lot at one time. It works for me cause everytime i cook them it turns out the same as if i didn't freeze em.
masteraznchefjr is offline   Reply With Quote
Old 10-10-2004, 04:02 AM   #7
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
I have two TLs in the freezer right now - a new grocery store opened up and had Angus tenderloins on sale for $5.99/lb!!!

Working at different catering outfits, there were always frozen TL in the freezer - they would bulk buy them on sale, and we always had 'em on hand - for aps, or main courses. I never saw any appreciable difference in the quality after thawing. We did freeze 'em whole, tho , so not sure if the fat protected the meat somewhat.

Oh - and my French guy I worked for always froze the scraps when we did trim them out - that's what he used for his 'beouf bourgninon' (sp?)
__________________
marmalady is offline   Reply With Quote
Old 10-10-2004, 05:08 AM   #8
Senior Cook
 
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
Freezing = impairment. The water in the cell walls expands and busts them open. As the meat thaws the water seeps out/is lost.

The impairment isn't hugely discernable, but it does occur. Frozen meat won't be as moist as if it hadn't been frozen.
__________________
scott123 is offline   Reply With Quote
Old 10-11-2004, 07:03 AM   #9
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
I freeze a lot of meats, but I try not to freeze tenderloin. Maybe it's my imagination, but it seems sorta mushy in texture after freezing. If I don't like the individual pieces I see in the case (often don't) , I ask my butcher to cut me some special. He brings out a few tenderloins and asks me which one I want cut - as a result, I get the meat I want cut to the thickness I want. We have it that night, when it's at its freshest.
__________________
Otter is offline   Reply With Quote
Old 10-13-2004, 11:03 PM   #10
 
Join Date: Jun 2004
Posts: 1,018
I'd argue that you can freeze it and thaw it and re-freeze it, and it would indeed take an "epicure" to determine the difference in a double blind taste test...(mind, it could only be refrozen once after it was thawed)

Many of us haven't had the training to understand which steak is a "good one" versus which one comes from the "wrong section", and its indeed an issue of inches!

Cooking methods can also make tenderloin "mushy"...lower cooking temp, over-marination, for instance...

Coming from the Cdn Prairies, and having done some long service with the Army, I've frozen parts of my body that I don't want to discuss, but fortunately, it never broke any cell walls, but I'm neither a steer nor suffering from what would inevitably happen if what scott123 suggests was a point in fact...so I don't quite see the point...

None of us can REALLY tell if the meat we buy has not been "previously frozen", and if it has, we have no reason to fear freezing it again...and eating it after...
__________________

__________________
Lifter is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Red Wine & Garlic Beef & Noodles carnivore Beef, Pork, Lamb & Venison 2 07-31-2005 04:19 PM
FYI-Large ground beef recall PA Baker Beef, Pork, Lamb & Venison 5 02-18-2005 07:04 PM
my first attempt at beef jerky buckytom Beef 12 02-10-2005 02:44 PM
Frozen OJ Beef Marinade carnivore Beef, Pork, Lamb & Venison 6 02-15-2004 06:28 PM
101 Burger Builders Filus59602 Beef, Pork, Lamb & Venison 1 11-02-2002 10:19 PM



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]