4

votes

Freezer went out...need to cook lots of grass-fed beef. Help, please!

Answered on August 19, 2014
Created February 04, 2012 at 5:16 PM

Our freezer went out in a storm and we just discovered it. We now have completely thawed, but still cold grass-fed beef that needs to be prepared pronto. We have 2 chuck roasts, 2 rump roasts, some stew meat, 3 packs of rib-eyes, filets, lots of liver, and probably 20 pounds of ground beef. I'm going to start browning ground beef and making hamburger patties, but really don't want to lose out on all this fabulous meat. I would love any suggestions on how to do this well and any recipes that freeze especially well. Thanks!

Db4ad76f6f307a6f577e175710049172

(2297)

on February 05, 2012
at 08:46 PM

Well, that would explain why some chicken went bad that my aunt water bath processed. Otherwise, pressure canning would be an excellent way to preserve meat.

77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 02:48 AM

Liver pate is the only pre-cooked liver thing I can think of. PS You guys deserve a treat after a day like that.

77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 02:47 AM

That's great! We used to do insurance work- it was worth a try.

1a65db77c3445729d54bc97cfe1555af

(205)

on February 05, 2012
at 02:18 AM

Oh, and we called our insurance and they put $500 in our checking account already!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 05, 2012
at 02:01 AM

Wow, you deserve a trophy! Just think, the reward will be all the pre-cooked meat you have for the upcoming weeks.

77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 12:30 AM

All well and good, but it's hard to plan family meals around beef jerky.

C836b2644e7319bb957fbb794a97708e

on February 04, 2012
at 10:25 PM

Seconded - that was the first thing that came to mind for me=)

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on February 04, 2012
at 10:23 PM

Or at least some of it.

3c6b4eed18dc57f746755b698426e7c8

(5147)

on February 04, 2012
at 09:20 PM

I acutally did some research: it seems that refreezing is okay as long as it was thawed in a fridge where temperature doesn't go below 45 degrees or so. If you thaw it in room temperature, then shouldn't refreeze. Gee, learn sumfing new everyday, just about.

Ab19df3ededa28f7bf7daeba8435b205

(1471)

on February 04, 2012
at 08:25 PM

WOW, that sucks, where do you live? one of us will be right there to help you! :)

D5d982a898721d3392c85f951d0bf0aa

(2417)

on February 04, 2012
at 07:45 PM

That is VERY unsafe. You need a pressure canner & a willingness to observe canning safety procedures. If you have access to a pressure canner, etc etc, sure. But you CANNOT water bath process meat.

44348571d9bc70c02ac2975cc500f154

(5853)

on February 04, 2012
at 06:48 PM

I would brine the tongue. 7-10 days.

35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on February 04, 2012
at 06:43 PM

Soup bones you should just process into broth. Just get 'em started in a large pot full of water and let it simmer for a day or two while you're dealing with everything else. Then you can freeze the broth for use later as needed.

77877f762c40637911396daa19b53094

(78467)

on February 04, 2012
at 06:16 PM

Re-freezing only works safely if the meat still has ice crystals in it.

24d67557966cdfc748fc2b12053e6a23

(335)

on February 04, 2012
at 05:46 PM

But you could turn your neighbors on to grass fed beef and perhaps go in with them on a few cows later on. Think of the big picture. :) How about grabbing a few crock pots and slow cooking? Cooked steaks tend to keep for a while too, though not as tasty re-heated. Just cook them rare and microwave them later.

Db4ad76f6f307a6f577e175710049172

(2297)

on February 04, 2012
at 05:42 PM

Boy howdy, that sucks.

1a65db77c3445729d54bc97cfe1555af

(205)

on February 04, 2012
at 05:35 PM

As fun as that would be, we bought a side of beef locally, which cost us a small fortune and was supposed to last us a while. I'd like to still make it stretch as long as possible. And last time I grilled a roast, it didn't turn out so well. ;-)

1a65db77c3445729d54bc97cfe1555af

(205)

on February 04, 2012
at 05:34 PM

We also have tongue and soup bones. Don't know what to do with those.

3c6b4eed18dc57f746755b698426e7c8

(5147)

on February 04, 2012
at 05:31 PM

Is refreezling not recommended for grass-fed beef? I thought only you shouldn't do that to fish.

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10 Answers

5
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 04, 2012
at 05:55 PM

If you can pile meat into the oven and slow-cooker, pots, etc., once it's cooked (ground beef) or thoroughly seared while still rare (roasts) you should be able to freeze it again and whatever goes into the fridge cooked should keep at least a week.

After all, frozen dinners feature a lot of cooked meat.

Do you have friends, neighbors and/or family who can cook and return some of the meat for re-freezing?

2
1a65db77c3445729d54bc97cfe1555af

(205)

on February 05, 2012
at 01:55 AM

So here's what we did: Steaks: We had way too many steaks to eat up ourselves, so I emailed our little Whole 30 local community and offered some for sale for 1/2 what people can get locally. We were going to keep some for ourselves for dinner today and tomorrow, but my husband thought I had already set some aside for us (I hadn't) and sold all the rest of them. Oh well, less cooking for us I guess... Ground beef: browned ground beef for future meals, made spaghetti sauce, chili, meatloaf, and hamburgers. Stew meat and roasts: pot roast, beef stew, rogan josh. Still haven't figured out what to do with the livers and soup bones, but feel pretty productive right now. I just need a cleaning crew to deal with the mess!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 05, 2012
at 02:01 AM

Wow, you deserve a trophy! Just think, the reward will be all the pre-cooked meat you have for the upcoming weeks.

77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 02:47 AM

That's great! We used to do insurance work- it was worth a try.

77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 02:48 AM

Liver pate is the only pre-cooked liver thing I can think of. PS You guys deserve a treat after a day like that.

1a65db77c3445729d54bc97cfe1555af

(205)

on February 05, 2012
at 02:18 AM

Oh, and we called our insurance and they put $500 in our checking account already!

2
77877f762c40637911396daa19b53094

(78467)

on February 04, 2012
at 06:27 PM

"We have 2 chuck roasts, 2 rump roasts"- slow roast in oven and refreeze in manageable packages.

"some stew meat" Cook in crockpot and package to refreeze

"3 packs of rib-eyes, filets" Eat some tonight, then make the classiest stew ever- refreeze

"lots of liver" cook and use to make pate sealed with fat

"probably 20 pounds of ground beef" cooked patties, spaghetti sauce- freeze in portions

Just happy you caught it before it spoiled- if it had, would your insurance cover it?

1
5e36f73c3f95eb4ea13a009f4936449f

(8280)

on February 04, 2012
at 07:01 PM

I'm assuming the fridge is working now? If not, maybe buy ice to keep it cool? So you don't stress out about cooking it all in one day?

Other than that, for the ground beef, I've not had any issues browning it then refreezing it. Made a nice base for chili's and the like.

Steaks, cook rare, slice into strips/chunks and refreeze (and use for fajitas and stews)

Liver, to be honest, I can't stand liver. If I had that, I'd be saying "Darn, the liver went bad, we can't save it". :) Or feed it to the dogs/cats. :)

1
24d67557966cdfc748fc2b12053e6a23

(335)

on February 04, 2012
at 05:22 PM

Grab your BBQ grill and have a cookout. Invite your friends and neighbors.

24d67557966cdfc748fc2b12053e6a23

(335)

on February 04, 2012
at 05:46 PM

But you could turn your neighbors on to grass fed beef and perhaps go in with them on a few cows later on. Think of the big picture. :) How about grabbing a few crock pots and slow cooking? Cooked steaks tend to keep for a while too, though not as tasty re-heated. Just cook them rare and microwave them later.

1a65db77c3445729d54bc97cfe1555af

(205)

on February 04, 2012
at 05:35 PM

As fun as that would be, we bought a side of beef locally, which cost us a small fortune and was supposed to last us a while. I'd like to still make it stretch as long as possible. And last time I grilled a roast, it didn't turn out so well. ;-)

0
C8b2136ef95ba6aac211825ff38cc0e9

on February 05, 2012
at 02:02 AM

How many crock pots do you own? I agree w/ Nance. I cook broth in the crock pot for 2 to 7 days at a time. Check out perpetual broth recipes. You can buy a few days at least that way w/ whatever makes sense to slow cook.

0
361e96d70d6d3b91d63f6ad975e60ab6

(840)

on February 04, 2012
at 10:23 PM

Beef jerky? That way it will last forever.

C836b2644e7319bb957fbb794a97708e

on February 04, 2012
at 10:25 PM

Seconded - that was the first thing that came to mind for me=)

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on February 04, 2012
at 10:23 PM

Or at least some of it.

77877f762c40637911396daa19b53094

(78467)

on February 05, 2012
at 12:30 AM

All well and good, but it's hard to plan family meals around beef jerky.

0
D8f58eba263277ec6119293137b85b02

on February 04, 2012
at 07:05 PM

For some of the ground beef, I would make a big batch of ground beef jerky. I've yet to make it, but it should be easy enough to find a recipe that sounds good to you and that way you have a shelf-stable and protein-rich snack that will last a good while.

For the tongue, I always braise it for several hours (it gets niiice and tender that way and can be done either in a crock pot or on the stove over low), peel it, then shred it and top it with homemade barbecue sauce (Son of Grok's). Eat it for the week or freeze it in the sauce for a quick frozen dinner.

I have a fantastic beef stew recipe that calls for 4 lbs of stew meat and it freezes well, but it also calls for 2 lbs of bacon so I'm hesitant to tell you to go buy more meat haha. But I'll share it if you want it.

0
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on February 04, 2012
at 05:23 PM

Call around and get some dry ice from a grocery store or other place that sells seafood... Place it in a cooler.

-1
Db4ad76f6f307a6f577e175710049172

on February 04, 2012
at 05:42 PM

You can can meat, if you've got jars and a way to heat the jars to boiling for 30min I think. Basically whip in the meat, some veg, fill with water, and then boil the cans for a long time to sterilize and seal them. They should last a long time then.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on February 04, 2012
at 07:45 PM

That is VERY unsafe. You need a pressure canner & a willingness to observe canning safety procedures. If you have access to a pressure canner, etc etc, sure. But you CANNOT water bath process meat.

Db4ad76f6f307a6f577e175710049172

(2297)

on February 05, 2012
at 08:46 PM

Well, that would explain why some chicken went bad that my aunt water bath processed. Otherwise, pressure canning would be an excellent way to preserve meat.

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