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-   -   Freezing good cuts of meat (http://www.discusscooking.com/forums/f94/freezing-good-cuts-of-meat-46886.html)

knight76 06-05-2008 09:22 PM

Freezing good cuts of meat
 
So obviously you can freeze meat and let it thaw etc.

But what about good cuts of meat like ribeye etc, is it going to affect the quality too much freezing it and leaving it for say a month in the freezer before thawing it out and cooking it.

Will it likely be tougher?

Or would it just be better to go out on the day and buy these nice meats, and leave the freezing to chops etc.

pacanis 06-05-2008 09:30 PM

I used to be a big fan of fresh meats. I swear I could tell the difference between something that had been frozen, even for a short time, and something fresh. Especially venison.
But with vacuum packing and such, I don't think there's a difference anymore. I bought two thick ribeyes 2-3 weeks ago, cooked one that night and froze the other. Cooked the second one a couple weeks later. No difference between the two to this person, but I'm just a guy who likes to eat regular food. Your mileage may vary....

Katie H 06-05-2008 09:37 PM

Since Buck and I live so far away from our food sources, I depend heavily on freezing. Having said that, I have a FoodSaver vacuum machine that is a big helper for long-term freezing. When I freeze foods that I'm going to use within a short time, I use my HandiVac. Serves me well.

We've lived in this area for 14 years and have adapted. This means we have to freeze fresh meats, fish and poultry. Haven't seen any degrading as long as we freeze prudently and with the methods I just described.

VeraBlue 06-05-2008 09:46 PM

My answer will always be the same on this topic. If you are going to spend good money on good meat, why not just eat it when it's at it's freshest? Buy and cook within a couple of days of cutting/catching for the very best flavour.

Leave the freezer for ice, nuts, cheese rinds, and hershey bars.

Andy M. 06-05-2008 10:05 PM

While it would be best to eat the meat fresh, that's not always possible. I think you will have no problems and notice no difference if you do it right.

Wrap each piece tightly with plastic wrap. The key is that the entire surface of the meat is touching plastic. That ensures no air is present to cause freezer burn. Then put the individually wrapped pieces of meat into a freezer bag that can be zipped shut.

Thaw the meat in the fridge and proceed as usual.

mcnerd 06-05-2008 10:08 PM

Quote:

Originally Posted by VeraBlue (Post 620782)
My answer will always be the same on this topic. If you are going to spend good money on good meat, why not just eat it when it's at it's freshest?

Yes, by all means acquire a half a cow, catch a tuna or swordfish, kill a deer, and after getting all the cuts carved out and packaged.....sit down and eat it all while it is fresh.

Freezing is no problem, nor adverse effect on the food unless it is packaged and frozen wrong that allows for freezer burn and drying out. It will thaw out as nice as the day it was put in.

Michael in FtW 06-05-2008 10:13 PM

Freezing meat does not make it tough. If you use a vacuum packinging system - like the FoodSaver or the HandiVac ... it will taste just fine a month later (actually - a FoodSaver will draw a better vacuum than the HandiVac so it can extend the life up to a year).

Of course, if I was going to go to the expense and trouble to get a dry aged Prime grade rib steak - I probably would not freeze it.

Oh - FWIW - I respect my chops just as much as my steaks.

pacanis 06-05-2008 10:24 PM

Quote:

Originally Posted by VeraBlue (Post 620782)
Leave the freezer for ice, nuts, cheese rinds, and hershey bars.

Ice?! I buy my ice already frozen in a plastic bag, so it's always fresh.
:rolleyes:

Uncle Bob 06-05-2008 10:25 PM

In years past I used to buy 1/2, sometimes a whole beef from 4-H club kids...Properly packaged and held at optimum temps It was delicious to the last bite...One year I bought three hogs...same deal..."good to the last drop"....I do try to eat 'game' animals within 60-90 days...

knight76 06-05-2008 11:03 PM

The key seems to be as long as you are vaccuum packing the meat it should be quite well preserved and hard to notice a difference when cooked.

So, now to buy a vaccuum storage system. I know this site is free, but it is costing me money with all the stuff I am going to buy.

Cheers for the help.


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