- Jun 22, 2022
- 4
- 1
I typically chill my beef to the point that it’s firm but not frozen to slice, but sometimes something will come up and the beef will be frozen solid by the time I slice.
Normally, regardless of how frozen the beef is, I transfer it to the marinade and into the fridge immediately.
If I let the beef freeze solid, slice and let it sit in room temp until it’s about 30F (still safe) before marinade, quite a bit of fluid will drain.
Has anyone played around with the difference in final product when drained?
Normally, regardless of how frozen the beef is, I transfer it to the marinade and into the fridge immediately.
If I let the beef freeze solid, slice and let it sit in room temp until it’s about 30F (still safe) before marinade, quite a bit of fluid will drain.
Has anyone played around with the difference in final product when drained?