Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: MSP on May 25, 2013, 07:42:17 AM
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Were I live the best cut of meat / steaks comes from SAMS CLUB. In my expierence they really do have some great cuts of meat
The problem for me is I have to buy in bulk.
Now I personally don't like to freeze a steak...because In my opinion I can tell a difference from taking a great steak home from the grocery store and cooking it....vs....taking a great steak home and freezing it in the freezer and then defrosting and cooking it weeks later.
I have noticed the above with my burgers as well it seems that me pre made patty burgers that I make and freeze and then cook doesn't taste as good and my guests that I cook for said the same thing.
Now that being said is all of this IN MY HEAD or is there really a difference in taste when freezing....OR...maybe I am not storing / freezing my steaks correctly.
Is there a better method to freezing meat that helps it keep its fresh flavor?
Also whats the best way to keep from having Freezer burn? I have noticed my bright RED steaks sometimes will come out of the freezer slightly brown and tan...which scares me from a quality standpoint?
Im still a newbie with this stuff I have only been reading / cooking seriously for about 2 years now so any help / advice is greatly appreciated.
Thanks
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Now that being said is all of this IN MY HEAD or is there really a difference in taste when freezing....OR...maybe I am not storing / freezing my steaks correctly.
Is there a better method to freezing meat that helps it keep its fresh flavor?
Thanks
Air causes freezer burn. The best way to prevent this is to freeze your meat with a vacuum sealer, such as the Foodsaver brand. There are others, but Foodsaver is the most popular. I have grilled steaks that were vacuum sealed and frozen for three years :o and they tasted just as good as the day I cut them!
The only drawback to freezing meat, in my opinion, is thawing the meat improperly, which allows the meat to lose moisture. I usually defrost the steak, depending on it's size, about 30-45 minutes before cooking it. I place the vacuum sealed steak into a container of ice water, changing the ice out a couple of times, if needed.
The FOODSAVER (http://www.foodsaver.com/savefood.aspx)
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Thanks Rummm. Really need to get a vac sealer.
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Is the browning of the meat freezer burn?
Is it still safe to eat?
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Is the browning of the meat freezer burn?
Is it still safe to eat?
Yes the brown is part of the freezer burn. I would cut it off, if you can. Won't hurt you, but won't taste good either.
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A vacuum sealer will pay for itself 10 fold after all the money you save buying in bulk.
As Rummm stated the air causes freezer burn. Also the modern frostless freezer does contribute to this problem also with it's defrosting cycle. This temporary warming cycle can cause more water crystals to form in the meat due to warming and re-freezing. These crystals form and expand breaking the molecular structure of the meat contributing to freezer burn.
Although a non frostless freezer might be annoying with the frost build-up it is better for meat storage because of it's more constant temperature IMHO.
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A vacuum sealer will pay for itself 10 fold after all the money you save buying in bulk.
As Rummm stated the air causes freezer burn. Also the modern frostless freezer does contribute to this problem also with it's defrosting cycle. This temporary warming cycle can cause more water crystals to form in the meat due to warming and re-freezing. These crystals form and expand breaking the molecular structure of the meat contributing to freezer burn.
Although a non frostless freezer might be annoying with the frost build-up it is better for meat storage because of it's more constant temperature IMHO.
Looking at foodsaver. Any real gain in functionality going with their higher end model verses the lower end?
You are correct on the freezer info.
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I do not like the newer stand up models that have automatic bag detection. I wasted more bags with that and Foodsaver wasn't very helpful with the situation, so it now resides in the vacant lot beside my house. I went back with my older V2450 and have been happy ever since.
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Thanks Rummm. Any other model numbers that people like?
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Thanks Rummm. Any other model numbers that people like?
I have two FoodSavers, the last one I got was an earlier version of this one and it does a great job. I like to get the rolls so I can make bags whatever size I need. When I smoke ribs for the two of us I always do at least two slabs and I can make a long bag and seal it up for the freezer. I can take it out and thaw it and put it on the grill to heat back up and it tastes like it just came off the smoker.
http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_369453_-1__?N=903862958&Ntt=foodsaver&Ntk=All
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I have the FoodSaver® V3840, it works well
Have also use FoodSaver® V2040, for me not as much vacuum as above.
A person really needs to decide what they want the sealer to do before they buy.
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I have the V3460. Works great for me. There is a little wasted bag space but seals really well. Has a moist/dry setting and a delicate setting. It stores a bag roll in the unit with a cutter. This makes it easy to unroll the size you need and then slide the built-in cutter to cut the bag.
After several years of continuous use I have had no problems. Works well with those Weston bags that are always discounted on Amazon too.
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Seems to be a significant love/hate relationship with the upright Foodsaver models. Reviews are all over the place. Hate that.
Sounds like reliability is an issue too......ugh
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I do not like the newer stand up models that have automatic bag detection. I wasted more bags with that and Foodsaver wasn't very helpful with the situation, so it now resides in the vacant lot beside my house. I went back with my older V2450 and have been happy ever since.
I have to agree with this statement. The v3840 is my first and current foodsaver and I agree with the comment that it wastes material because of where it chooses to put the seal and it doesn’t always sense the bag. But I also agree that it has paid for itself because I too do much of my meat shopping at Sams Club and grab their sales when I can.
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Thanks for the replys guy.
So am I understanding TwoPockets correctly in I could cook some ribs until they are done....THEN seal them and put them in the freezer and they would be OK to eat months later?
All you have to do is reheat on the grill is that correct?
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Thanks for the replys guy.
So am I understanding TwoPockets correctly in I could cook some ribs until they are done....THEN seal them and put them in the freezer and they would be OK to eat months later?
All you have to do is reheat on the grill is that correct?
Yes. Or reheat in the oven, choice is yours
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Thanks for the replys guy.
So am I understanding TwoPockets correctly in I could cook some ribs until they are done....THEN seal them and put them in the freezer and they would be OK to eat months later?
All you have to do is reheat on the grill is that correct?
Works good for me. After they thaw I brush some BBQ sauce on them and wrap them in foil and put on the grill to get warm. It doesn't dry them out.
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The reason I have two FoodSavers is that my old one that served me well for many years started not not getting a good vacuum some of the time. I bought the new one but before I chunked the old one I took the foam oval thingies out and noticed there was some crud on the bottoms. I cleaned them good and it is now sealing like new. If you have one that doesn't seem to be vacuuming all the air out check the foam.
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The V3250 is a Manual upright model , best of both worlds
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My FS model is the V1980 which they don't make anymore. Had it over 10 years and it's still going strong. I like Capt Jack's idea of wrapping before sealing and I'm gonna start doing that. Besides, if you've ever seen me working with plastic wrap you'd know I need the practice.
I was over at AS the other day and I see they have a model that has 12V capability so if you want to clean and dress and seal your fish at the lake, pond, or river you can do it right there and not have to wait until you get home and the wife cleans them for you. ::) Dee
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For those looking for good quality bags but at a better price you can check out this website.
http://foodvacbags.com/Two-Roll-Combo-One-50-X-11-and-One-50-X-8-FV8FV11.htm
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As much as I pizz and moan about the Foodsaver brand of bags, I found this Bottom Sirloin "Ball Tip" roast tucked away in a freezer that I thought I had turned off :o
It had been frozen on September 20th, 2008! Meat looked just as good as they day I put it in there. Made a nice beef stew with it :P
(http://img.photobucket.com/albums/v299/askabutcher/AAB2014-1/0107stew1.jpg)
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The reason I have two FoodSavers is that my old one that served me well for many years started not not getting a good vacuum some of the time. I bought the new one but before I chunked the old one I took the foam oval thingies out and noticed there was some crud on the bottoms. I cleaned them good and it is now sealing like new. If you have one that doesn't seem to be vacuuming all the air out check the foam.
And…you can buy replacement seals for just a few dollars if needed.
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For those looking for good quality bags but at a better price you can check out this website.
http://foodvacbags.com/Two-Roll-Combo-One-50-X-11-and-One-50-X-8-FV8FV11.htm
That is a great site. Looks like they also are a seller on Amazon. Thanks for posting.
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You're welcome Pappy. I'm a bargin hunter but I try to not let price get in the way of quality. If I save a dollar but it wont freeze my meat for 5 years (Rummm) then it is a dollar wasted.