Frozen vs Fresh meat

Unknown

Whenever I defrost a piece of meat it releases quite a bit of bloody liquid. I assume this is because the freezing process caused the meat cell walls to rupture and release fluid. I always wonder if this doesn't result in a drier finished product after cooking. I have never been able to tell for sure if there is a difference after cooking. Does anyone know for certain one way or the other. Any Alton Brown types out there?

Chef Wil

Chuck Frank,
the bloody liquid you are referring to is melted ice crystals that form when you freeze meat. The moisture in the meat comes from blood and natural water content in meat even if it was never commercially brined or injected. Then as it defrosts the light red juices that come out of the meat is the water and blood combination that is seeping from the meat. You ask is there a difference ?
YES
Depending on what cut and quality meat your are freezing, defrosting, and cooking.
Noticeable ???
I'd say yes on grilling foods but not in braising or stewing, or not enough to be noticed.[p]Experiment for the weekend,
Buy 2 rib-eyes off of the same roll. Freeze one.
Then defrost and cook both at the same time and same doneness. See for yourself.

Unknown

Chef Wil,
Also now that I think about it I wonder if because the cell walls are broken down by the expanding freezing water, might that actually tenderize the meat?

Chef Wil

Chuck Frank,
not really,may make it even tougher. The marble in the meat is what is making your meat tender.