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Refreezing previously frozen steaks

Sun Devil BrettSun Devil Brett Posts: 440
edited 11:43AM in EggHead Forum
Quick question, last weekend some friends brought over some cryovaced steaks that were frozen. They went into the fridge and thus thawed. We had two hams on the EGG so those were not even on our mind. Now they're sitting in the fridge still unopened. Can I refreeze or is that going down a road I don't want to go down. Thanks for any insight, Brett


  • Richard FlRichard Fl Posts: 8,248
    A commercial butcher friend in the early '90's told me that if the blood had not drained from the meat it is OK to refreeze.
    I have done it a few times over the last 20 years and never really noticed a problem. Worst case make chile.
  • There is no blood in beef. It is bled out at slaughter.

    That red stuff on your plate isn't really blood. It's water soluble proteins and hemoglobin that come out from the cell damage during cooking. Rest assured, no one is eating true blood when they sop up that great stuff in the ottom of their plate.

    If you refreeze you run the risk of making them mushy from the second round of ice crystals slashing them up. But they would be safe to eat.
  • egretegret Posts: 4,110
    Dang, Vern, that's a pretty impressive answer! Sounds like you know what you're talking about, much unlike Car Wash Mike!! :woohoo: :woohoo:
  • Isn't hemoglobin the protein in red blood cells?
  • You are correct. Meant to say 'myoglobin'. it's what makes meat red.
  • Oh OK gotcha.
  • Well…”They” say it shouldn’t be done! But, I’m in the camp with Vern, in regard to his comment that you may run the risk of damaging the quality / structure of the meat…But that’s it!
    It is / will be safe to eat and I will venture out on that thin limb, that you will most likely NEVER notice a difference.
  • I think I need to get myself a freezer. I'm always coming home with meat that is on sale from the grocer.

    Then I get busy, don't have time to cook it all, and end up tossing...

    I don't like tossing meat....
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