SCM Discussion Forum

1. 

   momto2blessings
   Member

   Did I make an expensive blunder?  I'm excited to try out freezer crockpot meals somebody here posted and yesterday put 12 chicken breasts, 4 lbs. beef, 2 lbs. cube steak from my deep freeze onto my kitchen counter to thaw.  It was 4 hrs. before we got home and I planned to assemble meals then.  However, ds and I were tired/wanting to play so I decided to put in fridge and wait until today. 

   Just got concerned about this and checked USDA site.  They said it's fine to re-freeze thawed meat, but not to re-freeze anything that's been left out for over 2 hours.  The red meat is still mostly stiff/solid.  The chicken has some pieces that are  mostly thawed, some still partially/mostly frozen.  Would you use these? Have you done this before? I won't hold anybody responsible:)

   It's my precious 100% grass-fed beef and antibiotic-free chicken...but not worth food poisoning, of course!!! Any inupt appreciated....wanting to get started soon but a bit cautious:)  Thanks! Gina

   Posted 9 months ago # Report Post
2. 

   momto2blessings
   Member

   To add...4 of the chicken breasts and 4 lbs. of beef are cooked now and re-frozen. The rest of the chicken and cubed steak are re-frozen raw.

   Posted 9 months ago # Report Post
3. 

   momto2blessings
   Member

   O.k., just talked to dear friend (great cook) who has a microbiologist hubby. She thought it would be fine as long as I cook all now w/o re-freezing any raw. So, I think I'll just cook all very well today.  If anybody has had a bad experience doing this, please let me know....otherwise that's my plan. Sorry so verbose today!!! 

   Posted 9 months ago # Report Post
4. 

   my3boys
   Member

   I don't re-freeze meat, never have, but I have cooked meat that has set out/thawed (but still slightly frozen as you have described) and have lived to tell about it. I would definitely cook it all now like you said.

   Oh, and I have re-frozen meat that is still on the frozen side like you described.

   Not quite enough coffee; I think I said the same thing twice or, lol.

   Posted 9 months ago # Report Post
5. 

   Schele
   Member

   You should be fine.  I sometimes buy frozen meat in packages larger than I will use, cook it and refreeze for quick meals later.

   Unless it is still frozen very solid cooking everything and refreezing would probably be your best option.  Anything that sits out to long before being refrozen raw would get freezer burn.  However, you will not want to use the stuff you are cooking and refreezing now to make dinners that you are going to freeze.  To many time in and out and back in the freezer will cause texture/taste problems.  And be sure to use it fairly quickly.  Cooked meat gets freezer burn faster than raw meat.

   Schele

   Posted 9 months ago # Report Post
6. 

   momto2blessings
   Member

   Thanks to you both for more advice/confirmation:) I feel better now and plan to cook it all very well today before re-freezing!  If anybody's interested, below is my friend's hubby's thoughts (microbiologist at Eli Lilly).  Thanks again! Blessings, Gina

   -----------------------------------

   It should be OK.  It sounds like a certain percent is still frozen, which means the rest is unlikely to have gotten to room temperature.  The toxins that cause food poisoning requires the actively growing of the bacteria, and nothing grows at frozen or refrigerated temps.  It sounds like you should be OK.

   Posted 9 months ago # Report Post

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