I work with a guy that says he quarters deer, puts them in a double garbage bag and freezes the quarters, neck and ribs for processing later. He defrosts it in a tub of water with a cup of vinegar one night (in the fridge) then the next night chunks the meat for grinding again soaking it in a tub of water with a cup of vinegar. Then he grinds the deer and re-freezes the raw meat. He said he has been doing this for over 30 years with no issues. He lived up north in WV for some time and said we just hung them up in the trees and they froze anyway. You have to process them.
Does anyone else refreeze raw meat? I have always been taught to NOT do this as you may become ill.
Any thoughts to share?
Billy
My processor tells me that is an old wives tale. He has told me to freeze my meat and then bring it to him when I can. I have done this on several occasions and never had any problems.
Bisch
I have been freezing then thawing to process for 15 years or so. My family eats 4-6 deer a year that way. No issues here.
As a chef...it's not so much a health issue, but each time the meat thaws you lose moisture.
BEEN DOING IT FOR 20 OR SO YEARS ACT LIKE A TENDERIZER ALSO. THE WATER IN THE CELLS FREEZ AND TEAR BRAKING DOWN THE MEAT.
yup I do it every year with good results.
Wives tale.
Whenever I take out a package of burger and decide not to cook it for whatever reason, I just throw it back in the freeze.
Paul
For years we have been freezing the scrap meat., Most processors in my area want to do a full load 50-100# of meat when they do specialty smoked meats [pepperoni, beer sausage, summer sausage, you get the idea]. I and my buddy take great care and pay a lot of attention to cleanliness of our meat. We don't want it mixed with other's.. We wait untill way after season has ended, and then take ours in. At that time, they will usually do smaller quanities without having to mix with others for that full load ! :wavey:
Did it this past sason on a late december doe. Was not planned, just happened do to the weather.
I've had steaks and some stew since from this meat, no taste difference! When I was a meat cutter in the grocery, it was said to be a no no.
I would say, when thawing the first time, you don't want tempature to get to high before cutting and refreezing.
I also have some plans to can a couple of roasts after thawing.
I freeze,thaw,grind for burger or sausage, re-freeze. not problem!
I do it every year then take to processors after season to get sausage and deer sticks made.
Great post. I've been following this old wives tale for years. I do all my own processing, maybe that makes it a little easier. Just pulled two packages of chile meat out of the freezer. Might only need one for the recipe I'm using. Now, I will not hesitate to re-freeze if necessary. Thanks for the info. :thumbsup:
good thread, but I need ya'll to convince my wife, LOL!
I do it too.How many of you vacuum pack your meat?I think thats been the best thing I've
started doing since I started hunting.
Hooked I know exactly what you mean!
I have done it for many years with deer and elk, no problems,
I am guilty as well. :) I usually wait untill I have 2 or 3 deer before I do any grinding.I don't spend a lot of time early season messing with meat because I had rather be hunting.I freeze it and process it later when timing is better.
If you keep it clean to start with and don't let it get too warm, for too long, it should be no problem.
Old wifes tail.
Never had a problem with it!
This year we killed two does both late in december. in one instance it was minus 17 the following morning. it took 24 hours of thawing cutting and thawing and cutting to get it processed. i have had to do this numerous times over the last 30 years of bowhunting and we have never had an issue. cant tell the differnence in taste in either.
Years ago i worked for a grocery that purchased boxes of frozen Australian boneless bull. They would thaw it out, grind it up and sell as hamburger meat. I am sure a some people bought in quantity and refroze a lot of it.
That is what the I guy I work with said. Just thaw it out and process, then refreeze.
Do we have any anyone or do you know anyone technical that you can ask as to the issues of re-freezing?
I hear what you are saying and it sounds like a great option. I do my aging on the front end in an ice chest for almost a week. Then process. It usually ends up being a late Sunday night.
Guys I hear you about convincing your wife, mine said the same thing when I told her I started this post.
Thanks all for contributing;
Billy
Mom was an RN and believed it would "kill you" if you ate meat refrozen. Course, her mom was dead certain if you ate fish and ice cream together, you'd die, too. People have reasons deep seated from someone's experience and then it seems to take on a life of it's own... :)
In my biology days, I tried like the devil. As our chef said earlier, it's a quality issue, not a health one. Each freezing allows some bacteria to start growing again, depending on how you thaw the meat.
Bacteria grows even in the freezer, but it grows really slowly.
I've seen some ole country folks thaw that night's meat on the hood of the car in the sun to git er done quick... I'd not refreeze that. Don't even like eating it honestly! :eek:
Ask some meat cutters in the big chain stores. Most of the meat was "fresh frozen" and then thawed, cut and put out lookin all spiffy. We buy it and take it home and freeze it. At least I do.
It won't kill you, but there is a diminishing return both in flavor and possible contamination, given so many variables of how slow you let it thaw, to what temp, how old it was before you froze it...
Do it and enjoy. No biology exits to support the notion it will hurt you...within reasonable handling.
None I could ever find... and I looked hard!
Thanks Doc.
Seems simple but something we can all learn from.
Billy
Doc Nock it sure is nice to see you. I know some butchers that say they hang the beef for 14 days or longer frozen. Then they thaw it to butcher, refreeze it to ship to market. I think this is a common practice. :archer:
My butcher won't touch a deer until it's frozen.
One final note: I learned one thing the hard way... and that is related to "freezing"
If you like tender deer, I like to let mine age. Trouble is keeping it at the proper temperature to avoid bacteria taking over...should be in the mid 30's temp wise.
Once it's frozen, the enzymes that break down the cellular tissue, are killed off. Once you let it "age" AFTER it's been frozen..well, only thing you're doing is letting it kinda... ummm...ROT! :scared:
If you're going to "age" venison, do it under controlled temps BEFORE you freeze it... the alternative isn't quite so palatable, eh? :)
Good to see you too, Bruce!
I have always been told not to refreeze meat...but I can't argue with the years of experienced people here who have done it. All of these posts have made me change my view on the subject.
Great info, always have avoided re=freezing, but there are times when that would have helped me out in processing a deer! Thanks.
I think what Doc meant to say was Flash frozen! This is the way veggies and meat are done. I cut and ground thousands of pounds of pork and beef in my small time as a meat cutter, along with chickens.
Poultry is usually frozen and shipped to the stores. Then put out on the counter, where it slowly thaws. Ecoli has played a big factor in how meat is handled.
I could go on and on, the point is you can refreeze, but it boils down to proper handling and temperature. We don't always have the choice or convenience when it comes to deer or such.
Weather and commen sense will dictate on what you can do.
sounds like you could over do this,I wouldn't want to refreeze more than once. John
QuoteOriginally posted by Doc Nock:
One final note: I learned one thing the hard way... and that is related to "freezing"
If you like tender deer, I like to let mine age. Trouble is keeping it at the proper temperature to avoid bacteria taking over...should be in the mid 30's temp wise.
Once it's frozen, the enzymes that break down the cellular tissue, are killed off. Once you let it "age" AFTER it's been frozen..well, only thing you're doing is letting it kinda... ummm...ROT! :scared:
If you're going to "age" venison, do it under controlled temps BEFORE you freeze it... the alternative isn't quite so palatable, eh? :)
Good to see you too, Bruce!
Doc,
Thanks for putting that out there. I've been trying to impart the fact that aging must be done in an atmosphere and humidity controlled environment for years. Just hanging it out in the trees is not aging.
The re-freezing as you mentioned is also spot on.
:knothead:
(http://i60.photobucket.com/albums/h21/VAbowbender/Hunting/Rob%20Pictures/RobButchering.jpg)
Meat Cutter/Butcher, Meat Dept Mgr 38 years and counting.
Bob,
I loved your quote about "not getting sick..."
I have dear ole friends in their 80's. He just died recently, but from bladder cancer.
They cold pack (hot bath method)deer meet in canning jars. Everybody will tell you that you shouldn't do THAT either. Botulism can't be killed till above 230* and then the enzyme released will kill you and isn't broken down till much higher temps that that...only should pressure can low acid veggies and meat!
But, they've been doing it for years and years. I avoid ever eating any of that food... :eek: They may have the anti-bodies built to handle it. I don't!
I know a family in upstate NY where the Mom kept mayonaise in the cupboard after opening. Nobody got sick living at home. Kid moves away, comes back for a family summer reunion and almost dies on the tater salad with the mayonaise kept out of the fridge for months in hot weather.
People can build tolerances to lots of stuff.
Then there are the family things passed on from generation to generation. If I had some fish, I'd go have some and chase it with a bowl of ice cream just to get ole materal grandma spinning in her grave! Many "wive's tales" are that. Some have a historical basis that has long since passed.
That comment about controlling conditions and temps made earlier on page 2 is critical too. "IT all depends..." is so true here.
Freezing and refreezing meat will not make you sick. BUT... as others have said: How you thaw it, how long it's at room temperature, how long it was kept before freezing the first time, etc, etc. etc. are all so critical.
Now I'm hungry for some ice cream... :)
Hey Bob, 38 years, standing on Cold concrete boning meat, any saw dust?
Some days I miss it, but most NOT!
QuoteOriginally posted by frank bullitt:
Hey Bob, 38 years, standing on Cold concrete boning meat, any saw dust?
Some days I miss it, but most NOT!
Saw dust? I haven't seen saw dust on a meat room floor since 1978! The Health Dept and Consumer Safety did away with that long, long ago.
I think I have developed it in my feet and knees though.
:(
I'll betcha there are more wives tales and misinformation floating around about meat handling and processing(especially sausage making and cures) than there are about bowhunting itself !!!!!! LOL
YOU MUST CUT OFF THE TARSAL GLANDS IMMEDIATELY OR IT WILL RUIN THE MEAT ............ lol ......... anyone remember that one ????
teehee
personally , I bone out my deer and freeze my grinding meat in 5 lb bags ........ when I have more time ,usually after bow season is over , I thaw it out and make burger ,brats , sausage or whatever I need .....and refreeze ... it works great ....... oh , and I buy pork butts when I find em on sale and do the same with them
QuoteOriginally posted by Rick Perry:
I'll betcha there are more wives tales and misinformation floating around about meat handling and processing(especially sausage making and cures) than there are about bowhunting itself !!!!!! LOL
YOU MUST CUT OFF THE TARSAL GLANDS IMMEDIATELY OR IT WILL RUIN THE MEAT ............ lol ......... anyone remember that one ????
teehee
I always heard it was the genitalia.