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Post by johnmirla on Aug 22, 2011 18:53:42 GMT -5
Can beef that has been frozen be wet aged after defrosting to about 35-40 F.? Every 6 months we slaughter a small bull and freeze all sorts of cuts for home consumption, and even so it is high quality beef, it still can be a bit tough....
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Post by BBQ Butcher on Aug 22, 2011 19:13:12 GMT -5
Can beef that has been frozen be wet aged after defrosting to about 35-40 F.? Every 6 months we slaughter a small bull and freeze all sorts of cuts for home consumption, and even so it is high quality beef, it still can be a bit tough.... As long as the beef has not been in the danger zone....40°-140° for any longer than 4 hours any where during the process (don't count the slaughter)...I see no problem with it being wet or dry aged. However, be advised that freezing meat does change the complexity/texture to an extent. There will also be some moisture loss during the thawing process.
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