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Unread 08-31-2011, 02:10 PM   #7
tamadrummer
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Personally, I would thaw them in cold water and get the grinding/processing done as quickly as possible. The longer you have the meat in an uncooked and unprocessed condition, the more time it has to grow bacteria on the surface and no matter how many ways to Sunday you wash it, when you grind it, the bacteria goes every where in the meat. (Thus why I only eat well cooked ground meat) This is one process you do not have time on your side for. IMHO anyway!
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