- Thread starter
- #101
prices going up
IBP is buying up the market and raising the price..........bastard.
Beef has been the highest in history - it is hard to buy in times like this, but if you are good you can make a ton of cash..
Noah's Ultimate Red Meat Thread
- Thread starter Liam
- Start date
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prices going up
IBP is buying up the market and raising the price..........bastard.
Beef has been the highest in history - it is hard to buy in times like this, but if you are good you can make a ton of cash..
- Thread starter
- #103
this is ultimate information not ultimate links...
Will a hanging half fit in a 80 without a lift kit?
I assume you mean a vacuum package. The beef I have was wrapped in paper over plastic and was in a blast freezer for 14 days prior to me picking it up. So it's good and frozen, which leads to my next question:
Is there a good speedy way to thaw beef? Micro? yea/nea Do those "as seen on TV" thawing platters work at all? If I can remember I move whatever I need for the following nights dinner from the freezer to the fridge and then let it sit for an hour or so at room temp before cooking.
I've seen a roast or two w/ freezer burn after a long stay in the freezer, so would it do any good to vacuum seal the packages after I receive them? They are already frozen.
That's actually an excellent question:
What is the best way to thaw out a steak without doing any damage to the meat or affecting its flavor?
- Thread starter
- #107
it will weigh about 350-370lbs....be sure and quarter it
- Thread starter
- #108
great question.....
The BEST way to thaw out beef is time......i'll explain -
Take the beef out of the freezer and let sit in the fridge for 3-4days - i like it sitting for 5 days. slow slacking is almost as good as fresh beef - LEAVE IN CRYOVAC/VACUUM PACK
Quick thaw - i dont like to admit it but i've done it. Place meat over running water or lets stand in water - not hot, but cold or room temp water. LEAVE IN CRYOVAC. Once thawed follow the directions i gave before cooking...
I will call and get a quote so it's accurate. We dont have grain fed here, just free range cattle. Some Angus....
That's what I figured.
I usually put it in hot/warm water to thaw quickly. I assume that's not good but better than the micro. Correct? College students don't normally plan ahead more than an hour what they're going to eat on any given night...
cold running water will usually do the trick. depending on how much I need to thaw...and how it's wrapped (mine's sometimes cryovaced (best for thawing), sometimes plastic wrap and ziplock).
put the stopper in the sink, run and keep a thin stream of cold water running over meat, let the sink fill up and continue to flow for about 15 minutes. this works in a large bowl too, if the meat will fit in there. the average sized pair of steaks will be thawed in 15 to 20 minutes.
it's better than the microwave -- the nuker tends to cook the edges of the meat...not good IMO.
put the stopper in the sink, run and keep a thin stream of cold water running over meat, let the sink fill up and continue to flow for about 15 minutes. this works in a large bowl too, if the meat will fit in there. the average sized pair of steaks will be thawed in 15 to 20 minutes.
it's better than the microwave -- the nuker tends to cook the edges of the meat...not good IMO.
- Thread starter
- #113
DO NoT PUT CATS, BABIES, DOGS, METAL or FROZEN BEEF TO THAW in the microwave...
Its all about the convection of the running water, not the temp of the water.
All you are trying to do is get the temp above freezing.
Try it sometime. It works well.
We just ditched our microwave last month. All I was using it for was for defrosting bagels.
<----- Chemical Engineer.
Really? Does thaw mean to get the temperature above freezing?
Seriously, the last time I used hot water to thaw a steak, it took over 30 minutes. Maybe my freezer stays colder than most folks'
Lets just say i am about to cook a porterhouse
I take it out of the refrigerator about 3 hours before i cook it and leave it on the counter - you want your meat at room temp before you throw it on the grill - leave it in the cryovac....
First real mistake I have seen in this thread (around my house) - leave in cryovac and put in the microwave and close door and do not cook, but let come to room temp... otherwise the DakotaDawg will be licking her chops and all friendly until she realizes that the meat was not left out for her as she pukes up pieces of plastic.
<----- Chemical Engineer.
Really? Does thaw mean to get the temperature above freezing?
Seriously, the last time I used hot water to thaw a steak, it took over 30 minutes. Maybe my freezer stays colder than most folks'
try cold water next time Albert.
;p
fwiw, it works best if the water can be "in contact" with the meat - so tightly wrapped, shrink-wrapped, cryovac is the best situation. it you have air or some other sort of "insulation" between the water and the meat, it will take much longer to thaw.
