Aging previously frozen beef

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6 years 4 months ago #5329 by gerflanagan
Aging previously frozen beef was created by gerflanagan
There is a great sale today and tomorrow on prime rib eyes, but I don't want to start my process yet. If I freeze the whole cut, will it dry age as well as if it had not been frozen?

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6 years 4 months ago #5330 by RRP
Replied by RRP on topic Aging previously frozen beef
No problem, Gerald. I assume the meat may already have been frozen actually so you might ask if the store has any in back in the freezer. Otherwise I also assume the meat is in a cryovac packaging so leave it that way and freeze it for now. When you do plan to start the aging process just make sure the meat has thawed before going into the UMAi bag. Ron

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6 years 2 months ago #5770 by cdd315
Replied by cdd315 on topic Aging previously frozen beef
Hi,
I have a side of beef cut and wrapped in my freezer. The meat must have come from an old cow because the steaks and roasts are very tough to eat. I know it's not a good idea to thaw meat and re-freeze it, but would ageing change that? Would I be able to thaw some, age it and then freeze it again?

Thanks,

Curtis

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6 years 2 months ago #5771 by RRP
Replied by RRP on topic Aging previously frozen beef
Welcome aboard, Curtis! Here is a link which says you can thaw and then refreeze:
food.unl.edu/safety/safe-to-refreeze

OTOH the common logic issue typically is that bacteria may form on the meat after thawed so it depends on the individual's view of sanitation steps. Personally since you already said the meat is tough while aging does tenderize beef I'm not sure I'd waste the time nor UMAi bag trying to make it happen since the deck may already be stacked against you! How about thawing enough at a time, grind it up and eat as hamburgers instead of tough steaks?

Ron
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6 years 2 months ago #5772 by cdd315
Replied by cdd315 on topic Aging previously frozen beef
That's a lot of burgers and meat loaf :) Thanks for your advice and the link!

Curtis

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6 years 2 months ago #5773 by crustyo44
Replied by crustyo44 on topic Aging previously frozen beef
I would make Biltong from the leaner cuts. Plain, Spiced and Smoked.
When finished, slice the biltong paper thin, across the grain. It becomes suddenly much in demand.
You can also dry the sticks right out, and vitamise tem to a course powder to sprinkle over Pasta, Pizza etc etc.
Try it, you'll like it.
Cheers,
Jan.

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