Freezing meat

[DrPips]

Hi all,

You remember from a previous post of mine that I’m struggling to find proper babyback and St. Louis ribs and also the brisket I can get are the boned and rolled type rather than having proper flat and point.

I’ve found an online butchers that do the kind of thing I want, but to make it cheaper and minimise delivery costs I was wondering if I could buy more and freeze it. For example, if I got a 12lb brisket, could I portion it into 4 and freeze them? Also how well do ribs freeze?

Thanks,
Dom

 

[browneyesvictim]

Definitely. Quite well actually. Can be frozen both before or after cooking. Leftovers are great!

 

[Geebs]

I always buy meat when it goes on sale and throw it in the freezer.

 

[pops6927]

As far as commercially-raised pork goes, it is always frozen right from the packer to the consumer for 30-day minimum at -30° below zero F. (-34.4° C) to help kill pathogens (including trich) anyways and refreezing is not a problem.

 

[gonavy]

Not only can you freeze them, but if you vacuum packed them, they last a really long time and can be thawed in water, no leaks...love my vac pack machine. When I make ribs I make several rack cut them up in groups of six (only two of us) and vac pack in dinner portions makes for a quick easy meal later.

 

[zwiller]

Not only can you freeze them, but if you vacuum packed them, they last a really long time and can be thawed in water, no leaks...love my vac pack machine. When I make ribs I make several rack cut them up in groups of six (only two of us) and vac pack in dinner portions makes for a quick easy meal later.

+1; Local rib place was well known for rocking ribs and a buddy of mine started worked there so I anxiously asked him what the secret was... He told me they were precooked and frozen. :eek: All he did was defrost, grill, and sauce them.