I have a dumb question. Received order a few weeks back from Strube, ribs, top sirloin and burgers. Upon arrival took six ribs out to thaw and threw the rest in the freezer. The ribs came out ridiculous, sorry no pics. My question is how do I cut up the frozen top sirloin into steaks. Do I thaw it then cut it and refreeze? Cut it frozen? Thaw in fridge?
Dumb question regarding trim Strube Ranch top sirloin into steaks
- Thread starter Hawk Lax
- Start date
jimsbarbecue
Moderator
What I do is put it in the fridge for two days it will then be partly frozen. I then slice it and refreeze.
SoDakSmokerGolfer
New member
I have wondered about this at times too... A quick check at the USDA site and it seems you can refreeze items. Still makes me nervous... But I am a bit paranoid about food safety. A bout of E-coil poisoning with a few days in the hospital will do that to a guy. Food safety is no joke trust me.
Here is the the link to the USDA's recommendations on freezing: http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp
Here is the the link to the USDA's recommendations on freezing: http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp
Slicklefty
New member
The risk of E. coli infection really exists more with ground beef. Large cuts can have bacteria on the "outside" but this is killed when you cook them (why you can eat steak medium rare but burgers should be cooked through). I would allow the meat to partially thaw, cut, vacuum seal and freeze.
My dad was a butcher and used to use a band saw to cut frozen meats. Don't try that at home, though.
There should be a food safety thread. Large cuts do have the pathogens on the outside and most likely wouldn't be an issue if you're doing a rub and then cooking, but if you inject you're pushing the pathogens inside. For larger cuts that could be a problem if the meat stays in the danger zone too long during the cooking process.
There should be a food safety thread. Large cuts do have the pathogens on the outside and most likely wouldn't be an issue if you're doing a rub and then cooking, but if you inject you're pushing the pathogens inside. For larger cuts that could be a problem if the meat stays in the danger zone too long during the cooking process.