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[GREG-B]

Would freezing them make them tougher? I am not a fan of frozen muscle meat.

You go to the store each time you want some meat?  We vacuum seal our meat and freeze up to a year and it's just like we went to the store when I thaw one out.  Too far to town just to get groceries.

[Bentley]

I have never really noticed a difference in texture in fresh or frozen beef.  There were a couple of teams when we competed that would only use previously frozen brisket.  They felt the freezing actually tenderized the meat.  Their theory was the the freezing ruptured the cells and created a more tender product.

The stories and theories you hear in Competitions...

Would freezing them make them tougher? I am not a fan of frozen muscle meat.

[02ebz06]

I was trying to organize freezer a few weeks ago, chicken with chicken, pork with pork, etc., and found 2 vacuum sealed steaks dated 11/2017. 
Thawed them, cooked and ate them.
Tasted great, and neither of us got sick, or died.

[Bar-B-Lew]

I was trying to organize freezer a few weeks ago, chicken with chicken, pork with pork, etc., and found 2 vacuum sealed steaks dated 11/2017. 
Thawed them, cooked and ate them.
Tasted great, and neither of us got sick, or died.

I bought some small plastic containers to stack on top of each other and side by side on shelves in my freezers to attempt to do organize them.

 https://www.amazon.com/gp/product/B078Y81WCN/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

[02ebz06]

I was trying to organize freezer a few weeks ago, chicken with chicken, pork with pork, etc., and found 2 vacuum sealed steaks dated 11/2017. 
Thawed them, cooked and ate them.
Tasted great, and neither of us got sick, or died.

I bought some small plastic containers to stack on top of each other and side by side on shelves in my freezers to attempt to do organize them.

 https://www.amazon.com/gp/product/B078Y81WCN/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Yeah, when I realized I needed to more organizing, I ordered the 4 wire baskets near bottom.
Three of them have bacon in them.
Not that's a bad thing  , I ordered 10 lbs I though, but actually ordered 20 lbs from local wholesale supply.

The vertical center section of freezer, messes things up a bit.

[Bar-B-Lew]

The center is where I usually store the small black containers with clear lids with already made meals in them that I froze.  I just pull them out, defrost and heat up in microwave.

[02ebz06]

The center is where I usually store the small black containers with clear lids with already made meals in them that I froze.  I just pull them out, defrost and heat up in microwave.

We keep cooked meats and frozen veggies in kitchen freezer.
Those are removed more often that ones in big freezer.
Except for the pizza fixin's.

[02ebz06]

Sorry Bentley, didn't mean to hijack your thread.
Thread sort of segued from Chicken Fried Steak, to vacuum sealing, to freezer organizing.

[okie smokie]

Well I got so hungry for chicken fried steak, that I took my wife to the place I spoke of earlier.  I ordered the CFS and she ordered the Reuben. 
Disaster!  They usually hand cut, and pounded steak must have been changed to pre processed frozen patty.  Dense, not tender, and over fried to a brown crisp.  Firm to cut and tasteless.  The gravy was commercial grade also.  My wife's Reuben was not edible.  Just a hint of sourkraut, some kind of diced processed beef in pieces, and no thousand Island. The bread was swirled rye but was not pan butter toasted. 
No doubt the place has suffered from lack of business due to pandemic but there is no excuse for the xxxx they substituted for their original fare.  They compt us for the Reuben. I left 2/3 of the steak on the plate, but did not want a credit for it.  Hard times are upon us.   

[Bentley]

Ain't no thang...Discourse is discourse...

Sorry Bentley, didn't mean to hijack your thread.
Thread sort of segued from Chicken Fried Steak, to vacuum sealing, to freezer organizing.

A true shame when you have had it in the past and are expecting a certain outcome.  Unless we ask, we jut assume it will be pre-made.  It is one thing to go into IHOP or Denny's and order a CFS, you pretty much know it is going to be pre-made Sysco product.  The real disappointment happens in a situation like you just experienced! 

Well I got so hungry for chicken fried steak, that I took my wife to the place I spoke of earlier.  I ordered the CFS and she ordered the Reuben. 
Disaster!  They usually hand cut, and pounded steak must have been changed to pre processed frozen patty.  Dense, not tender, and over fried to a brown crisp.  Firm to cut and tasteless.  The gravy was commercial grade also.

[yorkdude]

Would freezing them make them tougher? I am not a fan of frozen muscle meat.

You go to the store each time you want some meat?  We vacuum seal our meat and freeze up to a year and it's just like we went to the store when I thaw one out.  Too far to town just to get groceries.

For muscle meat yes we do. That’s not to say we haven’t used frozen but not my preference.
Bentley I have also heard the tenderize theory and actually that is why I prefer fresh, when the cells rupture I think you lose some of the “good stuff”, at least that’s what my brain makes me think?

[okie smokie]

Would freezing them make them tougher? I am not a fan of frozen muscle meat.

You go to the store each time you want some meat?  We vacuum seal our meat and freeze up to a year and it's just like we went to the store when I thaw one out.  Too far to town just to get groceries.

For muscle meat yes we do. That’s not to say we haven’t used frozen but not my preference.
Bentley I have also heard the tenderize theory and actually that is why I prefer fresh, when the cells rupture I think you lose some of the “good stuff”, at least that’s what my brain makes me think?

Although I recently put frozen chicken breasts into the sous vide (which defrosts them more slowly than a fry pan), I do not like to cook meat without defrosting first.  I have noted doing so for quick fry items like chicken or burgers can cause you to get a finished product that is crisp on the outside, but sometimes less than ideally cooked on the inside. Also, I note that the meat is more dense, than if it had been allowed to defrost before preparation. So it should take longer to cook, and might result then in an over done outer layer if you want to get the deep inside done properly. ?