My father was the last generation of a family of butchers thanks to the emergence of the mega-markets. Dad always said nothing beats fresh cut meat and most nights, that's what we had for dinner, some cut of meat, usually the best cut of whatever was on hand in his shop.
Now, I can get sub-primal cuts from my local wholesale club and thanks to dads training, cut them up to make my own thick cut steaks and special delights. I try to keep as much as I can consume in a few days fresh and the rest I vacuum seal and freeze.
The problem is this; I've noticed that when eating a sirloin steak that has been defrosted, it tastes different than what I had when the steak was fresh cut. The flavor's still there but the texture is off a bit. I assume this is from the ice crystals that have torn apart the cell walls during the slow freezing process, even though my freezer is set to 0.
I saw a TV chef using dry ice to freeze fruits and such to avoid a sloppy thaw due to cellular damage and now I'm wondering if this would make any difference in the texture of my steaks.
What say you all?