Not sure what you mean by "musky" flavor. As the meat wasn't at room temp. for very long, I doubt it would have developed a bad flavor in that amount of time. However, if the meat was already bad when you froze it, as was mentioned in an above post, that would certainly account for the off-flavor. Other possibilities are that your seasonings created the unwanted flavor. Some seasonings, like organo, or thyme, when used in conjuction with meats like beef can create a wild, almost gamey flavor. After all, that gaminess is usually caused by the foods the animal eats. If the cow was eating alfalfa, for instance, just before being butchered, that would certainly produce an unwanted flavor. The pan you cooked in, if it had been unused for a while, and maybe had a bit of moisture in it, could add an off-odor as well. And then there are the fats that you add to the pan, if fresh and young, then they wouldn't hurt anything. But if you used a fat that had maybe gone rancid, that could certainly cause flavor problems. There are many variables that can cause your meat to develop unwanted flavors, some of which have been mentioned. To avoid such problems, make sure that all cooking appliances are clean, and if they have been sitting a while, rinsed out. Make sure the meat is fresh, or aged properly by a reputable butcher. Be careful to match the seasoning you use to the flavor you are trying to attain. Make sure that any fats used in conjunction with the meat, such as cooking oil, shortening, etc., are fresh and neutral in flavor. After that, you should have no porblems. Seeeeeya; Goodweed of the North
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