If you’re careful to vacuum-seal it, beef shouldn’t pick up any weird flavors from freezing, Chowhound jpc8015 said in a recent discussion. Storing it up to six months should be fine. But what about the texture?

Freezing is definitely an extreme process that causes some drying and toughening of meat tissues, escondido123 says, although fast freezing and proper sealing can minimize the damage—best-case scenario, Veggo says, it’s a 1-point deduction on a 10-point scale. But ipsedixit thinks the damage is negligible for skirt and top round, tougher cuts you’ll long-cook anyway. Tender cuts you’ll cook quickly, like rib-eye or filet mignon, are best kept out of the deep-freeze.

Discuss: Is It a Sin to Freeze Beef?

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