Thread: Frozen beef

On Sat, 22 Jan 2011 18:59:59 -0500, "Ian Moone" <[email protected]> wrote:

> Without going into detail, I was given a 10 pound box of frozen shaved rib
> eye; the type of meat used in cheesesteak sandwiches. I really do not want
> to thaw the entire 10 lbs. and have to eat cheesesteak sandwiches every day
> for the next week or two. I am thinking about trying an electric knife to
> "saw" the block into reasonably sized portions. Any other ideas will be
> taken under consideration and greatly appreciated! TIA!
>
>
I wish I had your problem, but it's not all or nothing. You don't
have to thaw it completely. Thaw it just enough so that you can peel
off the number of slices you want or thaw it a bit more and break it
into smaller portions. If you have a granite counter, the side that's
touching it will thaw faster than the side that's up. Don't ask me
why.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article <ihfr21$c3e$[email protected]>,
"Ian Moone" <[email protected]> wrote:

> Without going into detail, I was given a 10 pound box of frozen shaved rib
> eye; the type of meat used in cheesesteak sandwiches. I really do not want
> to thaw the entire 10 lbs. and have to eat cheesesteak sandwiches every day
> for the next week or two. I am thinking about trying an electric knife to
> "saw" the block into reasonably sized portions. Any other ideas will be
> taken under consideration and greatly appreciated! TIA!

Thaw it to where you can portion it, and portion it into freezer bags.
Refreeze what you aren't going to eat. Refreezing mostly thawed beef
isn't on my danger scale, and refreezing does little or nothing to
diminish the taste and texture of beef in my experience.

leo

On 1/22/2011 5:59 PM, Ian Moone wrote:
> Without going into detail, I was given a 10 pound box of frozen shaved
> rib eye; the type of meat used in cheesesteak sandwiches. I really do
> not want to thaw the entire 10 lbs. and have to eat cheesesteak
> sandwiches every day for the next week or two. I am thinking about
> trying an electric knife to "saw" the block into reasonably sized
> portions. Any other ideas will be taken under consideration and
> greatly appreciated! TIA!

Hammer and chisel? You could cut it with a hand saw, or just send it to
me. ;-) I would love a good cheesesteak right now.

Becca

On Sat, 22 Jan 2011 19:28:04 -0600, Ema Nymton <[email protected]>
wrote:

> On 1/22/2011 5:59 PM, Ian Moone wrote:
> > Without going into detail, I was given a 10 pound box of frozen shaved
> > rib eye; the type of meat used in cheesesteak sandwiches. I really do
> > not want to thaw the entire 10 lbs. and have to eat cheesesteak
> > sandwiches every day for the next week or two. I am thinking about
> > trying an electric knife to "saw" the block into reasonably sized
> > portions. Any other ideas will be taken under consideration and
> > greatly appreciated! TIA!
>
> Hammer and chisel? You could cut it with a hand saw, or just send it to
> me. ;-) I would love a good cheesesteak right now.
>
Me too.... Let's have an impromptu cheese steak party at Ian's house!
I'll bring the beer.


--

Today's mighty oak is just yesterday's nut that held its ground.

Leonard Blaisdell <[email protected]> wrote:

>Thaw it to where you can portion it, and portion it into freezer bags.
>Refreeze what you aren't going to eat. Refreezing mostly thawed beef
>isn't on my danger scale, and refreezing does little or nothing to
>diminish the taste and texture of beef in my experience.

I generally agree, but I'm not sure that sliverer-up beef will
survive the multiple refreezings as well as a solid cut
of beef would.

S.

?
"sf" <[email protected]> wrote in message
> If you have a granite counter, the side that's
> touching it will thaw faster than the side that's up. Don't ask me
> why.

Thermal conductivity. Air is a poor conductor of heat, most metals are
better and the mass of heat in the granite is fairly large also. It moves
heat into the cooler meat faster.

Remember those aluminum defrosting trays they sold on TV a few years back?
Most people soon realized that they get the same results using a heavy
aluminum pan or griddle. Chef's Design touts defrosting at a feature on
theirs.

Step onto tile floors and your feet feel much colder than the carpet that is
the same temperature. Why is that? Your body is 96 or so degrees and the
floor is say, 70 degrees. Heat is being sucked out by the tile so you feel
it is cold. Carpet does not allow that heat transfer so you don't feel cold.
When defrosting foods, the opposite happens. It sucks the heat from the
smooth surfaces faster than rough or from air.

On Sat, 22 Jan 2011 18:59:59 -0500, Ian Moone wrote:

> I am thinking about trying an electric knife to
> "saw" the block into reasonably sized portions.

You could get the same results as a electric knife using a toothbrush.

If you want to go that direction, you'd need a band saw, at least.

-sw

On Sat, 22 Jan 2011 17:17:10 -0800, Leonard Blaisdell wrote:

> In article <ihfr21$c3e$[email protected]>,
> "Ian Moone" <[email protected]> wrote:
>
>> Without going into detail, I was given a 10 pound box of frozen shaved rib
>> eye; the type of meat used in cheesesteak sandwiches. I really do not want
>> to thaw the entire 10 lbs. and have to eat cheesesteak sandwiches every day
>> for the next week or two. I am thinking about trying an electric knife to
>> "saw" the block into reasonably sized portions. Any other ideas will be
>> taken under consideration and greatly appreciated! TIA!
>
> Thaw it to where you can portion it, and portion it into freezer bags.
> Refreeze what you aren't going to eat. Refreezing mostly thawed beef
> isn't on my danger scale, and refreezing does little or nothing to
> diminish the taste and texture of beef in my experience.

Refreezing is safe, but for sliced beef refreezing it would not be
advised unless you can quick freeze it. Home freezers just don't
freeze quickly enough to minimize quality loss.

-sw

Get a hacksaw with a new blade and saw away!
..
Sal

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 22 Jan 2011 17:17:10 -0800, Leonard Blaisdell wrote:
>
>> In article <ihfr21$c3e$[email protected]>,
>> "Ian Moone" <[email protected]> wrote:
>>
>>> Without going into detail, I was given a 10 pound box of frozen shaved
>>> rib
>>> eye; the type of meat used in cheesesteak sandwiches. I really do not
>>> want
>>> to thaw the entire 10 lbs. and have to eat cheesesteak sandwiches every
>>> day
>>> for the next week or two. I am thinking about trying an electric knife
>>> to
>>> "saw" the block into reasonably sized portions. Any other ideas will be
>>> taken under consideration and greatly appreciated! TIA!
>>
>> Thaw it to where you can portion it, and portion it into freezer bags.
>> Refreeze what you aren't going to eat. Refreezing mostly thawed beef
>> isn't on my danger scale, and refreezing does little or nothing to
>> diminish the taste and texture of beef in my experience.
>
> Refreezing is safe, but for sliced beef refreezing it would not be
> advised unless you can quick freeze it. Home freezers just don't
> freeze quickly enough to minimize quality loss.

Perhaps then it should be cooked first, then portioned, then frozen?

"Sal Monella" <[email protected]> wrote in message
news:[email protected]..
> Get a hacksaw with a new blade and saw away!
> .
> Sal
>
>

Please turn off the HTML! This is not a binary newsgroup.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 22 Jan 2011 19:28:04 -0600, Ema Nymton <[email protected]>
> wrote:
>
>> On 1/22/2011 5:59 PM, Ian Moone wrote:
>> > Without going into detail, I was given a 10 pound box of frozen shaved
>> > rib eye; the type of meat used in cheesesteak sandwiches. I really do
>> > not want to thaw the entire 10 lbs. and have to eat cheesesteak
>> > sandwiches every day for the next week or two. I am thinking about
>> > trying an electric knife to "saw" the block into reasonably sized
>> > portions. Any other ideas will be taken under consideration and
>> > greatly appreciated! TIA!
>>
>> Hammer and chisel? You could cut it with a hand saw, or just send it to
>> me. ;-) I would love a good cheesesteak right now.
>>
> Me too.... Let's have an impromptu cheese steak party at Ian's house!
> I'll bring the beer.
>
I'll vote for that! I haven't had a good cheese steak since I was in
Chicago (you thought I was going to say Philadelphia, didn't you?) Heheh

Jill

On Sun, 23 Jan 2011 02:35:58 -0500, "jmcquown" <[email protected]>
wrote:

>"Sal Monella" <[email protected]> wrote in message

>Please turn off the HTML! This is not a binary newsgroup.

He's a troll, filter him.

On Sun, 23 Jan 2011 02:37:34 -0500, "jmcquown" <[email protected]>
wrote:

>"sf" <[email protected]> wrote in message
>news:[email protected]. .
>> On Sat, 22 Jan 2011 19:28:04 -0600, Ema Nymton <[email protected]>
>> wrote:
>>
>>> On 1/22/2011 5:59 PM, Ian Moone wrote:
>>> > Without going into detail, I was given a 10 pound box of frozen shaved
>>> > rib eye; the type of meat used in cheesesteak sandwiches. I really do
>>> > not want to thaw the entire 10 lbs. and have to eat cheesesteak
>>> > sandwiches every day for the next week or two. I am thinking about
>>> > trying an electric knife to "saw" the block into reasonably sized
>>> > portions. Any other ideas will be taken under consideration and
>>> > greatly appreciated! TIA!
>>>
>>> Hammer and chisel? You could cut it with a hand saw, or just send it to
>>> me. ;-) I would love a good cheesesteak right now.
>>>
>> Me too.... Let's have an impromptu cheese steak party at Ian's house!
>> I'll bring the beer.
>>
>I'll vote for that! I haven't had a good cheese steak since I was in
>Chicago (you thought I was going to say Philadelphia, didn't you?) Heheh

Thaw in the fridge, take out what you want/need, and refreeze the rest.

On Sun, 23 Jan 2011 00:05:40 -0800, HumBug! <[email protected]>
wrote:

> On Sun, 23 Jan 2011 02:35:58 -0500, "jmcquown" <[email protected]>
> wrote:
>
> >"Sal Monella" <[email protected]> wrote in message
>
> >Please turn off the HTML! This is not a binary newsgroup.
>
> He's a troll, filter him.
>
>
Jill was being nice. The name indicated troll.... but web-tv screamed
"idiot".

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 23 Jan 2011 01:07:39 -0500, "Ed Pawlowski"
<[email protected]> wrote:

> ?
> "sf" <[email protected]> wrote in message
> > If you have a granite counter, the side that's
> > touching it will thaw faster than the side that's up. Don't ask me
> > why.
>
> Thermal conductivity. Air is a poor conductor of heat, most metals are
> better and the mass of heat in the granite is fairly large also. It moves
> heat into the cooler meat faster.
>
> Remember those aluminum defrosting trays they sold on TV a few years back?
> Most people soon realized that they get the same results using a heavy
> aluminum pan or griddle. Chef's Design touts defrosting at a feature on
> theirs.
>
> Step onto tile floors and your feet feel much colder than the carpet that is
> the same temperature. Why is that? Your body is 96 or so degrees and the
> floor is say, 70 degrees. Heat is being sucked out by the tile so you feel
> it is cold. Carpet does not allow that heat transfer so you don't feel cold.
> When defrosting foods, the opposite happens. It sucks the heat from the
> smooth surfaces faster than rough or from air.

Thanks, Ed!

--

Today's mighty oak is just yesterday's nut that held its ground.

In article <ihfr21$c3e$[email protected]>,
"Ian Moone" <[email protected]> wrote:

> Without going into detail, I was given a 10 pound box of frozen shaved rib
> eye; the type of meat used in cheesesteak sandwiches. I really do not want
> to thaw the entire 10 lbs. and have to eat cheesesteak sandwiches every day
> for the next week or two. I am thinking about trying an electric knife to
> "saw" the block into reasonably sized portions. Any other ideas will be
> taken under consideration and greatly appreciated! TIA!
>
>

A reciprocating saw with a dedicated meat blade will work...

But a partial thaw to attempt to separate portions while the meat is
still "crispy" will also work. You can then separate it into usable
portions.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

In article <ihgaaq$r24$[email protected]>,
[email protected] (Steve Pope) wrote:

> Leonard Blaisdell <[email protected]> wrote:
>
> >Thaw it to where you can portion it, and portion it into freezer bags.
> >Refreeze what you aren't going to eat. Refreezing mostly thawed beef
> >isn't on my danger scale, and refreezing does little or nothing to
> >diminish the taste and texture of beef in my experience.
>
> I generally agree, but I'm not sure that sliverer-up beef will
> survive the multiple refreezings as well as a solid cut
> of beef would.
>
> S.

You only have to partial thaw it once, and separate it into portions.
Multiple refreezings are hardly necessary. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"One man's theology is another man's belly laugh."
--Robert Heinlien

On Sun, 23 Jan 2011 01:17:37 -0800, sf <[email protected]> wrote:

>On Sun, 23 Jan 2011 00:05:40 -0800, HumBug! <[email protected]>
>wrote:
>
>> On Sun, 23 Jan 2011 02:35:58 -0500, "jmcquown" <[email protected]>
>> wrote:
>>
>> >"Sal Monella" <[email protected]> wrote in message
>>
>> >Please turn off the HTML! This is not a binary newsgroup.
>>
>> He's a troll, filter him.
>>
>>
>Jill was being nice. The name indicated troll.... but web-tv screamed
>"idiot".

Good point. I just gave him 30 days in the bozo bin.<g>

Jim