Refreezing

[WingNut]

Does anyone have an opinion on refreezing venison.  I prefer to have it frozen when making my ground meat.  I usually grind it an use it right away so its never been an issue. 

[chads]

We bone everything and put it in bags and freeze it until after the Holidays, and then thaw it and process everything.

 

never had an issue

[jmg343]

We bone everything and put it in bags and freeze it until after the Holidays, and then thaw it and process everything.

 

never had an issue

 

X2

[steve863]

You guys freeze the meat, then defrost it to process and then you refreeze??  Whatever floats your boats, but that ain't the way it should be done.  If I was told by a butcher that my beef or chicken was processed that way, I'd tell him to keep it.  Granted I don't know what actually happens with the meat I do buy, but I am pretty sure the proper way to do it is NOT to freeze before you process and then refreeze again.

 

 

 

[jmg343]

You guys freeze the meat, then defrost it to process and then you refreeze??  Whatever floats your boats, but that ain't the way it should be done.  If I was told by a butcher that my beef or chicken was processed that way, I'd tell him to keep it.  Granted I don't know what actually happens with the meat I do buy, but I am pretty sure the proper way to do it is NOT to freeze before you process and then refreeze again.

 

I tend to agree.  But, I have had no choice a time or two and was never worse for the wear.  Also, sometimes in the past I would hang a deer or two when it was <32F outside and wasnt going to get above 32F for a while.  By the time I can get to process the dear, they were frozen solid, through and through.  We would defrost them, process them, and then package them to be refrozen.  Again, never any issues or noticible difference in flavor or tenderness.

[Five Seasons]

I've done it, but prefer to semi-freeze the ground before mixing. A lot depends on what's going on in my life after the harvest

[moog5050]

My friend who taught me to process and whose family owned a meat market forever, told me that the whole refreezing prohibition is a fallacy.  He said no worries doing it to make sausage.  You can agree or disagree, but he is very careful with his processing.

[Pygmy]

I have done it with  moose and caribou from Alaska, and have done it frequently with venison either from necessity or convenience..Never had any problems...

 

Much of the pork sausage you buy in the store has been prefrozen to eliminate danger from trichinosis and thawed before sale..

[Chef]

As a classically trained chef, I will tell you it is best not to thaw and re freeze. You will be ok but it will kill all the shelf life on it if you defrost it and don't eat it the same day. You are also forcing all the moisture out of the meat and could wind up with some very dry steaks

[chas0218]

You can thaw in the fridge without issue, but if you thaw it at room temperature you asking to get sick. I always hang my deer for a couple days then process everything.

[Five Seasons]

As a classically trained chef, I will tell you it is best not to thaw and re freeze. You will be ok but it will kill all the shelf life on it if you defrost it and don't eat it the same day. You are also forcing all the moisture out of the meat and could wind up with some very dry steaks

I think most of us are talking about freezing shoulders before thawing to grind.

I wouldn't refreeze steaks or chops

[Chef]

I think most of us are talking about freezing shoulders before thawing to grind.

I wouldn't refreeze steaks or chops

. With that you don't want to fully freeze you want to get it almost frozen..... And put grinder in freezer

[Five Seasons]

. With that you don't want to fully freeze you want to get it almost frozen..... And put grinder in freezer

Agreed. Just doesn't always work out that way due to time. So if anything waits to be done it's usually the grind. Not preferred but taste just the same to me.