knight76
Senior Cook
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.
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.