Freezing Meat

Brew-B-Q

Brew-B-Q

is one Smokin' Farker
Joined
May 27, 2008
Messages
634
Reaction score
97
Points
0
Location
Wauconda, IL
I know that people have done well with frozen briskets, but what about ribs, pork butt, and chicken? Seems that butt would be fine, but not so sure about ribs, and less so with chicken.

I would love to buy a few cases of ribs, trim them all, and repack for contests.

I would be vac sealing and freezing meat that has not been previously frozen.
 
I don't mind freezing pork/ribs for catering, but not for contest. I always try to get as fresh as possible. I try to buy as close to the contest as possible.
 
I believe that you should never freeze meat. You can tell the difference especially on ribs. We used frozen ribs for a comp once and they were garbage. The best chefs in the world didn't get where they are freezing, fresh is best. IMO
 
We normally purchase our ribs and butts by the case and keep frozen until cooked. Chicken is always bought fresh.
 
OC PIG ASSASSINS said:
I believe that you should never freeze meat. You can tell the difference especially on ribs. We used frozen ribs for a comp once and they were garbage. The best chefs in the world didn't get where they are freezing, fresh is best. IMO
Click to expand...

I better give all my awards back then. Because all I use are frozen PSF ribs.... :icon_smil

the only thing I don't freeze are butts Pat. I think it changes the texture of the meat.

But that is all the info I am giving you... As I know you are still taking notes.... :twisted::twisted:
 
PSF means what????

Peoples Students Federation
French Social Party (Parti Social Français)
French Socialist Party (Parti Socialiste Français)
Pacific Salmon Foundation
Palestinian Popular Struggle Front
PC Screen Font
Pennsylvania Shakespeare Festival
Perfect Storm Foundation
Performance Shaping Factor
Permanent School Fund
Pete's Swanky Framework
Pharmaciens Sans Frontières
Phelps-Stokes Fund
Physical Storage Format a data format for navigation data
Piano Santa foundation
Planetary Studies foundation
PlayStation Sound Format or Portable Sound Format
Point spread function
Pondicherry Science Forum
Posterior Spinal fusion
Pounds per square foot, a measure of pressure. See also Pounds per square inch
Premium Standard Farms, Inc
Pressed Steel Fisher
Price per square foot
Private sector forestry
Professional Service Firm
Progressive segmented Frame
Prolate spheroidal wave functions
Proteus Syndrome Foundation
Provisional Sinn Féin
Python Software Foundation
 
Thanks for the replies. I've cooked frozen briskets and frozen ribs and not noticed any difference. I don't think I'm the best "taster" so I appreciate others opinions. I suppose it also depends on how long you have the meat frozen, and the way it is packaged while freezing.
 
Fresh is best, but I've been buying in bulk and freezing for years. Just make sure you rotate the stuff in your freezer, and I would highly recommend repackaging and vacuum sealing everything.
 
While Smithfield purchased PSF, the quality of the 2 companies are not quite the same. PSF product is far superior in quality than Smithfield...
 
Scottie said:
While Smithfield purchased PSF, the quality of the 2 companies are not quite the same. PSF product is far superior in quality than Smithfield...
Click to expand...

I might have to bite off of that. I have used duroc and berkshire, never PSF. I will be ordering. I knew I could pry info out of you!!!!!!:eusa_clap:eusa_clap
 
They don't make them anymore though.... Which is why I get them frozen...
 
OC PIG ASSASSINS said:
and berkshire, :eusa_clap:eusa_clap
Click to expand...

I have heard that these are the Rolls Royce of ribs...But I though that about Smithfield! Cant get Smithfield here on West Coast. Have cooked them a couple of times when I have been at my Uncles farm in VA. Would love to taste these PSF's!
 
Bentley said:
I have heard that these are the Rolls Royce of ribs...But I though that about Smithfield! Cant get Smithfield here on West Coast. Have cooked them a couple of times when I have been at my Uncles farm in VA. Would love to taste these PSF's!
Click to expand...

They are super meaty. I would say without one in front of me the thickest ribs get up to about 1.5 to 2 inches thick.
 
You must log in or register to reply here.

Similar threads

Mikhail
Freezing fresh herbs?
Replies
4
Views
624
oldgfbbq
O
J
Has the interest in BBQ contests dried up?
Replies
10
Views
418
Brandon_Lutz
B
D
What to do with beef rib (lifter, wedge, blade) muscle
Replies
2
Views
379
Jordan5
J
P
Amateur KCBS help
Replies
1
Views
273
thirdeye
thirdeye
J
Roasted Mex Street corn salad (Elote)????
Replies
4
Views
559
AirKuhl
A
Back
Top