MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 07-10-2007, 10:58 AM   #1
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default Is frozen meat inferior for competitions?

I have always believed that freezing meet is harmful to the final product. This seems very relevant to competitions.

This may only be a marketing ploy, but it does fall in line with what I have always thought:

from http://www.mybutcher.com/stores/xq/x...1/qx/store.htm

"Why Fresh Is Better
When you are buying steaks online, you want to get a good value, and you want to get great quality, right? We do to! That means we want unfrozen steaks:

Over 60% of the weight of meat is water.
When water freezes, it forms ice crystals.
Ice crystals severely damage the cells of meat on a microscopic level.
This damage will affect the taste, juicyness, and texture of the meat.

So why would anyone want to sell frozen meat? The reason others ship their meat frozen is primarily because it starts out frozen before they even ship it. Instead of using fresh meat on demand for your order, most competitors maintain frozen inventories of steaks sitting in their warehouse, and select your order from this supply. So not only is the meat damaged from the freezing process, but you have no way to tell how old your steaks really are."

What is the collective wisdom on this?
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote




Old 07-10-2007, 11:07 AM   #2
Trout_man22
is One Chatty Farker
 
Trout_man22's Avatar
 
Join Date: 05-16-04
Location: Colonial Heights, Virginia
Default

Good question, not all meat is shipped to the market frozen, I will admit most is, however CAB is not "supposed to be." I do know that the more meat is frozen and thawed the "musher" it gets. Also all pork is supposed to spend at least 30 days at 30 deg or below to kill Trichinosis (if present.)
__________________
Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly !

"
God either exists or He doesn't.... I believe in God." Blaise Pascal
I'm a sinner, I regret my sin and will try to never do it again.
Trout_man22 is offline   Reply With Quote


Old 07-10-2007, 11:22 AM   #3
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

IS trichnosis even a factor anymore? I thought that was pretty much bred out of pigs.
__________________
Wait! Bigmista wrote a cookbook?


Rec Tec RT-700 Bull
Pitmaker Vault



Remembering Scott
Bigmista is offline   Reply With Quote


Old 07-10-2007, 11:34 AM   #4
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
Default

Never noticed any difference.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Old 07-10-2007, 11:36 AM   #5
CharlieBeasley
is one Smokin' Farker
 
CharlieBeasley's Avatar
 
Join Date: 09-12-05
Location: Owego, NY
Default

Alton Brown had a special on freezing Strawberries and to prevent the damage on the strawberries he quick froze them using dry ice in a bowl in the freezer and placing the strawberries on the dry ice for a time. Having said this I think a quick freeze is what is used by the meat producers. I don't know?
__________________
Charlie Beasley
New Owner of old Bandera (8 years or so)
New Smokette 008 (Love IT)
CharlieBeasley is offline   Reply With Quote


Old 07-10-2007, 11:37 AM   #6
Puppyboy
Babbling Farker
 
Puppyboy's Avatar
 
Join Date: 07-07-06
Location: Osage City, Kansas
Default

I get my spares frozen in cryo.

Can you even taste a difference unless obviuos freezer burn?
__________________
www.facebook.com/BarkinDawgsBBQCatering
Puppyboy is offline   Reply With Quote


Old 07-10-2007, 12:27 PM   #7
butts a fire
is one Smokin' Farker
 
butts a fire's Avatar
 
Join Date: 06-13-07
Location: Parkville, Mo
Default

Since the cell walls are different between beef and pork (thanks Alton) freezing is not as big of a deal with beef as it is with pork. Having said that For competition I do not mind using a brisket that has been frozen in cryovac but I always use pork that has not been frozen (at least by me) for comps.
__________________
Chad B

NB Bandera, Webber Kettle, Backwoods Party, Large BGE
butts a fire is offline   Reply With Quote


Old 07-10-2007, 12:33 PM   #8
adventurelarry
Knows what a fatty is.
 
Join Date: 05-18-07
Location: Brookline, NH
Default

My old boss freezes green unroasted coffee rapidly to, if I remember corectly, -40, and after defrosting the coffee has suffered no cell damage. When experimenting with a slower freezing process, the cells did suffer some damage. The flash freezing process clearly effects the water in the cells differently than the slow toss into a home freezer method.

While meat is clearly a different 'animal' I wonder if the method of freezing, as well as the speed at which the meat is frozen would make a difference. I suspect it would, and since I do not have a flash freezer someone else would have to experiment.

--Larry
__________________
[B]RumplePigSkin[/B]

BWS Upgraded Party
Weber Smokey Mountain
Weber Genesis Silver B
Weber Smokey Joe
Weber Q
Weber 18" Kettle
adventurelarry is offline   Reply With Quote


Old 07-10-2007, 12:36 PM   #9
BBQ_Mayor
is One Chatty Farker
 
BBQ_Mayor's Avatar
 
Join Date: 05-14-07
Location: Cambridge,Ia
Default

I don't like using meat that has been frozen so I'll buy fresh. Or what i think is fresh. If it's not frozen when I buy it, then it's fresh to me.

Anyway, I have frozen my briskets before and not noticed a difference.
__________________
Ray
Smokehouse 72 Competition Cooking team
Visit our Facebook page - Smokehouse72
WSM, Whole Hog Lousianna pellet Smoker
IPT pellet Smoker and Gateway Drum
CBJ #4643
BBQ_Mayor is offline   Reply With Quote


Old 07-10-2007, 05:28 PM   #10
LostNation
Full Fledged Farker
 
Join Date: 12-15-05
Location: Essex Jct. Vermont
Default

I use frozen meat at every contest. We pick up butts and briskets and freeze them for later use. Rib's I freeze to travel with, less ice.
__________________
Rich Decker
www.lostnationvt.com
LostNation is offline   Reply With Quote


Old 07-10-2007, 06:37 PM   #11
Rub
is Blowin Smoke!
 
Rub's Avatar
 
Join Date: 09-25-06
Location: Winter Haven, FL
Default

I trim my fresh ribs and chicken at home, vac pack it, then freeze them to take to the contest. So far so good. I also freeze my briskets.
__________________
-Rub
Swamp Boys
Sponsored by Smithfield, BBQ Guru, Butcher BBQ,
Nature's Own Hardwood Charcoal
Gator Nation
Rub is offline   Reply With Quote


Old 07-10-2007, 06:56 PM   #12
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Default

Quote:
Originally Posted by butts a fire View Post
Since the cell walls are different between beef and pork (thanks Alton) freezing is not as big of a deal with beef as it is with pork. Having said that For competition I do not mind using a brisket that has been frozen in cryovac but I always use pork that has not been frozen (at least by me) for comps.
Ditto to that. Pork is just too cheap not to buy fresh. I don't mind frozen ribs and frozen brisket is fine by me. I'd rather not use frozen chicken just because the bone turns purple-ish.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Old 07-10-2007, 07:35 PM   #13
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Default

I freeze my ribs and chickens and can't notice the difference. I do know that an onion loses it's structure as does a banana.

When someone tells me they can tell my meat has been frozen, I will consider the difference, but until then nahhhhh.
__________________
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
tony76248 is offline   Reply With Quote


Old 07-10-2007, 07:39 PM   #14
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

With all due respect, just because someone has always used frozen meat at competitions, even if they always place high, does not answer the question posed.

It would be very informative to actually do a blind judging of both fresh and frozen meat to see if there really is a detectable difference.

Have someone who always does well in competitions with beef and ribs, do two practice boxes of brisket and two of ribs, all of them cooked the same way, to competition standards. One of each that has been kept unfrozen and one of each that has been frozen. Then have experienced certified judges score for tenderness/texture just like at a sanctioned event.

This might not settle the issue once and for all, but should be well worth the time and trouble since everyone is looking for an edge at competitions.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Old 07-10-2007, 07:44 PM   #15
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
With all due respect, just because someone has always used frozen meat at competitions, even if they always place high, does not answer the question posed.

It would be very informative to actually do a blind judging of both fresh and frozen meat to see if there really is a detectable difference.

Have someone who always does well in competitions with beef and ribs, do two practice boxes of brisket and two of ribs, all of them cooked the same way, to competition standards. One of each that has been kept unfrozen and one of each that has been frozen. Then have experienced certified judges score for tenderness/texture just like at a sanctioned event.

This might not settle the issue once and for all, but should be well worth the time and trouble since everyone is looking for an edge at competitions.
What a great idea!

Please let us know how it went

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Thawing frozen meat. bbqjoe Food Handling Lesson Polls 28 06-13-2015 06:20 PM
How long to keep frozen meat?? darthtrader Q-talk 9 01-27-2010 07:36 PM
Frozen Meat TALEG8R BBQ Q-talk 6 03-03-2008 01:01 PM
Frozen hunks of meat WineMaster Q-talk 4 02-15-2007 03:22 PM
Frozen vs. Fresh Meat LeeBo Q-talk 6 07-04-2006 07:51 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:36 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts