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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-17-2013, 07:27 PM   #1
silverfinger
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Look,
I'm not even sure how to spell it and spell check has been no help here but I think you know where I'm going with this.

Over a year ago a friend brought me this piece of meat and said, here take it. I'm moving and can't take it with me.

Well,
Last night I pulled it out of the freezer to see what I really had. This is what it looked like after I thawed it out



This is what it looked like when I cut it up into thick steaks. So far, it's looking real tasty. Prepping the weber now to cook up three of the steaks I cut.


Question,
That's allot of meat.
It came to me frozen so I'm thinking its only been frozen one time.
Should I be ok splitting it up and refreezing for future cooks or will I need to eat it all up in the next couple if days?



Thanks for all your input in advance brethren!!!
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Unread 03-17-2013, 07:38 PM   #2
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Refreezing really shouldn't be a problem, especially if you have a vacuum sealer, if you don't, just make sure all the air is out of the wrapped portions.

And if that is filet mignon you are in for a real treat, good stuff!

KC
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Unread 03-17-2013, 07:38 PM   #3
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Not filet Mignon. Wife thinks maybe rib eye. I think untrimmed strips
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Unread 03-17-2013, 07:46 PM   #4
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Quote:
Originally Posted by superlazy View Post
Not filet Mignon. Wife thinks maybe rib eye. I think untrimmed strips
Agree,
That's what it was marked as on the package so who knows?

I will give an update on the taste and tenderness. Etc.
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50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 03-17-2013, 07:48 PM   #5
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It is not beef tenderloin.That is the Primal that Fillet is cut from.Looks like a Ribroast(ribeye) to me.Still yummee eats though.
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Unread 03-17-2013, 07:52 PM   #6
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That is a nice chunk of meat, I have to differ, that looks very much to me like an untrimmed Beef tenderloin, the heart of which would be a Filet Mignon. Not only the shape, but, the color of the meat, it has that look.

Doesn't really matter, it can be refrozen if carefully packed.
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Unread 03-17-2013, 07:55 PM   #7
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Quote:
Originally Posted by landarc View Post
That is a nice chunk of meat, I have to differ, that looks very much to me like an untrimmed Beef tenderloin, the heart of which would be a Filet Mignon. Not only the shape, but, the color of the meat, it has that look.

Doesn't really matter, it can be refrozen if carefully packed.
And that's why I have WWGALD in my signature!!! Thanks!!!
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It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 03-17-2013, 07:59 PM   #8
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Quote:
Originally Posted by landarc View Post
That is a nice chunk of meat, I have to differ, that looks very much to me like an untrimmed Beef tenderloin, the heart of which would be a Filet Mignon. Not only the shape, but, the color of the meat, it has that look.

Doesn't really matter, it can be refrozen if carefully packed.
You are correct on the refreezing.Looks like too much marbling to be tenderloin,to me.Tenderloin is very lean.
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Unread 03-17-2013, 08:07 PM   #9
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Looking forward to see some cooked up. Really interesting cuts
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Unread 03-17-2013, 08:39 PM   #10
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I think I agree with landarc. That center piece looks like the color and consistency of filet. Actually, I bet that is perhaps better than regular old filet since you get the adjacent muscles and a bit of fat with it.



And WHAT the heck is WWGALD?
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Unread 03-17-2013, 08:46 PM   #11
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Quote:
Originally Posted by Wampus View Post
I think I agree with landarc. That center piece looks like the color and consistency of filet. Actually, I bet that is perhaps better than regular old filet since you get the adjacent muscles and a bit of fat with it.



And WHAT the heck is WWGALD?
Not sure ?
Just following the rest of the sheep around here!! Lol

What I really want to know is where our cousin N8 has been?
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 03-17-2013, 08:54 PM   #12
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WWGALD=why would Gore ask Landarc's deer
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Unread 03-17-2013, 09:00 PM   #13
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Looks like dinner to me.
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Unread 03-17-2013, 09:02 PM   #14
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Def. untrimmed filet mignon.
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Unread 03-17-2013, 09:05 PM   #15
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I recommend trimming out the filet and cooking it separate, just a sear on a hot grill.
They are small, I wouldn't refreeze unless I had to.
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