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What does everyone think about buying beef ribs and freezing them for a week? The last few Foodsavered steaks I've done on the egg were removed at 130 and they looked gray. Taste was ok. Even though the thermapen (next to the egg the best purchase I've made in a while) said it was medium rare. We were thinking we got a bad batch of steaks.
I just dont want to freeze some beef ribs and have the same problem.