OK @RRP

bigalsworth

What the heck did I do!!  I defrosted one of my dry aged steaks and it was not near as tender as it was when I vacuum packed it and froze.  When I was steaking out that rib roast it was teennnnnder, I mean I could roll that thing up and mold it into a ball.  One thing I am thinking about is I took it out of the freezer and put it in the fridge still in the vac pack because I was not going to be around the house to let it defrost on the counter.  When I steaked it out I immediately vac packed and froze, did I maybe do it to quick?

Any thoughts?

Scott

RRP

I'm really confused as for what you mean about:

"One thing I am thinking about is I took it out of the freezer and put it in the fridge still in the vac pack because I was not going to be around the house to let it defrost on the counter".

 I mean if you dry aged it and was satisfied with the steaked out results and then repackaged them and froze them! Then you only later defrosted and even then later cooked one of those steaks then I'm just not sure what the problem was! I have enjoyed dry aged steaks cut and frozen in FS bags for over 2 years and still marveled how great they have been! 

bigalsworth

Well before I vac packed and froze it  was super tender.  After I pulled it out of the freezer and defrosted it, it was not tender at all, and I am very confused at how it has happened.

edit: it was pretty much like I had not dry aged it at all.  It had the flavor just not the tenderness