I have come to find out the many supermarkets get a good deal is their meat in frozen. This is especially true when there are really good sales going on.
For example the Supermarket that I work for gets these really great St Louis cut ribs in pretty often. These would really be great to use in competitions. The problem is that they don't always have them in stock. I would like to grab one of these and freeze it every time I spot a particularly nice one, but they are all previously frozen. The meat department gets them frozen and thaws them before putting them out.
Anybody have any experience with freezing twice. I have never done it because I have always heard that it affects the taste and texture in a bad way on a cellular level.
Is it really that bad?
For example the Supermarket that I work for gets these really great St Louis cut ribs in pretty often. These would really be great to use in competitions. The problem is that they don't always have them in stock. I would like to grab one of these and freeze it every time I spot a particularly nice one, but they are all previously frozen. The meat department gets them frozen and thaws them before putting them out.
Anybody have any experience with freezing twice. I have never done it because I have always heard that it affects the taste and texture in a bad way on a cellular level.
Is it really that bad?