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Fresh vs Frozen meat

post #1 of 8
Thread Starter 

I live in an area where I have a few supermarkets with pretty decent "butchers" in them.  So I've always been one that goes to the store several times a week depending on what I decide I want to eat each day and buy as fresh as I can.  The only protein I buy frozen is seafood because where I live it is all frozen at one time or another before it gets to me.  However my brother lives a couple hours away and has a buddy that lives right behind him that raises beef.  Price wise it is pretty competitive to buy from him.  So my question is does meat lose it's flavor being frozen for a while?  Obviously if you buy a 1/4, 1/2, or whole cow, a lot of it is going to be frozen for quite a bit of time before you get thru it all. 

post #2 of 8

How long does it take to eat that much meat?  I'd buy an amount that suits what you or you and your household would eat in 6 months.  You also need to be sure that the meat is prepared and frozen properly etc - of these things I know little, maybe someone else could chip in.

 

Personally, whether its my imagination or not, I think it does loose a little flavour.  I prefer not having to thaw it as my personal preference, but then again the big savings in buying bulk is a good trade off for a little loss of taste.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #3 of 8

I buy a 1/4 of grass fed beef once a year, lasts me the entire year and tastes fine but it is quality beef to start with.

post #4 of 8

Would probably either request it be vac sealed or vac seal myself.  When I was growing up, Dad, his sister, and her neighbor would go in on half a steer... husbands, wives, and 9 kids among 3 families.  Everything was tightly wrapped in "old-fashioned" freezer paper, and never remember and freezer burn issues?  Not sure, but thinking size of things like roast was specified?  We got half of EVERYTHING... and sometimes stuff I was not crazy about.  Vividly remember my grandmother chasing us around the house with the WHOLE COW TONGUE... EW!!  She LOVED it!  Stuff like hamburger, short ribs, and UNFORTUNATELY LIVER was packed in 1 lb packages.

post #5 of 8

Years ago everything was wrapped in peach paper. If the meats are cut thin I don't think freezing is good like veal cutlet, or medallions of anything.

       If wrapped correctly and stored correctly it should be ok. You may lose a slight % but still good.

CHEFED
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CHEFED
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post #6 of 8

Freezing meats definitely affects both taste and texture. I personally don't like it and never buy frozen meats and never freeze meat myself. (an exception would be bacon which I buy vacuum pack, dice and freeze so I can use a few pieces here and there whenever I want)

post #7 of 8

IMHO, the key to frozen meats is the freezing process. If it is frozen in a commercial setting, blast or quick freeze, the quality will be superior to freezing in a home freezer.

 

Home freezers are designed to keep frozen foods frozen, they are not designed to freeze foods.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 8

I get my beef direct from the local farm, they butcher it in family at an FDA approved facility, wrap/vac pack as needed and deliver to my door.

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