Partially defrosting, then refreezing?

Tea Drinker
  • Partially defrosting, then refreezing? Tea Drinker

    OK, so we shouldn't refreeze meat once it's been defrosted.

    But if I've partially defrosted meat, then popped it back in the freezer, is that safe? Specifically I'm thinking of sausages or steaks or chops, which may be frozen in groups. You might want to pull them out of the freezer for 30 mins to 1 hr, so they thaw just enough to loosen up to separate them, then put half back. Is this safe?

    My question is ... is there a clean cut off point with defrosting after which it becomes unsafe to refreeze, or does it just get progressively more dangerous?

  • If you're unthawing them in your refrigerator (below 40 F), then you should be just fine. Most beasties don't reproduce at any significant rate below 40 F.

    There isn't a clean cut off point because it depends entirely on the existing level of contamination present in your meat.

    You should be aware that repeated cycles of thaw/freeze will really damage the texture of your meat. The cells simply do not hold up to that.

  • While this doesn't directly answer your question, I wanted to jump in with a way to avoid this altogether. When you get home from the market, separate and portion your meats so they can be frozen individually. Wrap each with either freezer paper, or plastic wrap and aluminum foil. Then they're able to all be stored in one bag, but can be pulled out individually.

    You can also freeze them on a cookie sheet, one layer deep, and then as soon as they're fully frozen package them together without wrapping (though you will lose the beneficial protection from moisture that wrapping provides). This is also how I freeze fruit so I can grab a handful of frozen blueberries or one peeled banana without having to defrost the entire bag.

    As for safety, I defer to hobodave's excellent answer.

Tags
food-safety meat defrosting
Related questions and answers
  • I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. However, I'm always confused about the right way of defrosting them for use. The typical use of it is to make white sauce for mac n cheese/pasta. The way i've been using them till now is to take the require amount of milk in a pan, add the cubes and then let it be for 5 minutes or so THEN start the heating. But I'm not convinced this is the best way.

  • Can cooked lobster meat (which I bought in a fish market the other day) be frozen and, if so, how? Was thinking just placing it in a Zip-loc bag and placing in the freezer. This is just a small amount - at $30.00/pound, definitely not going overboard here, but much cheaper than restaurants! So we're only talking about 1/2 pound but even so, wanted to know if I could freeze it until next week or so. Thanks- Randy

  • Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of blood. I have a few questions here: It hasn't been above 40° F (4.4° C) much, but am I going to run into a moisture or consistency problem? If so, can I do anything in the stroganoff to balance this out? Also, assuming the meat is safe, and still worth cooking, should I attempt to utilize the blood in building up the sauce; if so how? (I will likely be preparing the sauce using [drippings/blood

  • Possible Duplicate: Is it safe to cook a steak that was left out (raw) for 7 hours? My husband pulled a moose roast out of the freezer, marinated it in the fridge for 2 days and then put it in the slow cooker this morning. I just got home and noticed that he never plugged in the slow cooker, so this defrosted roast has been sitting on our counter for 7 hours. I plugged the slow cooker in and turned it on high. There's no dairy products in the marinade. Are we going to get sick if we eat this roast?

  • My roommate decided to store a sizable purchase of ground beef in the freezer. For reasons I don't entirely understand, he would thaw it as needed at cook temperature in the microwave, then refreeze. Quite a bit of this beef remains, and it's been in the refrigerator since I discovered his shenanigans, but unfortunately it's difficult to make patties out of the meat because it's partially cooked. I don't want it to go to waste, so what might I use to hold it together while making burgers that still taste like burgers?

  • . But if I freeze the patties, can I pan-fry them right away ? Freezing should be safe, even though a friend of mine once tried to cook ground meat he had put in the freezer a few days before (right... hours in a fridge right ? It is not vacuum sealed, the butcher packed it in front of me. So what should I do ? (it is 5:30 PM now) Leave in the fridge and cook the meat before 3 PM tomorrow (and reheat at dinner time) Freeze the meat as-is (in the store-sealed package) Prepare the patties and freeze them now Other ? I don't have a microwave, I would defrost it in the fridge (I heard room

  • I like to buy 11 lb boxes of squid at my local fish market. They come frozen so, in order to process them (clean and package into smaller units), I have to defrost them. Once I prepare individual packages (about 13 9 oz packages after cleaning), I put them in the freezer. I never have had any problems (been doing this several years) but some people told me it is bad to refreeze any kind of meat. What do you think?

  • I am making shepherd's pie soon for freezing, and have been given conflicting advice regarding freezing the mash potato topping. I've been told both to freeze only the mince base and make the mash fresh (but as these meals are neede for quick heating and cooking that might be counter -productive) or to freeze the whole thing, but that the mash will be drier once defrosted. Has anyone any tips on freezing mash potato, or reheating it, that would prevent this? would cooking straight from frozen rather than defrosting first, make any difference?

  • All, we're in the market for a freezer. It will be in our (converted) garage, and due to our space constraints we want a self-defrosting upright freezer. I found some useful-ish articles... dishes), broth, ice-cream and cuts of meat (we might want to buy a 1/4 or 1/2 steer or hog, butchered and packaged). Currently we do not use our sub-fridge freezer for much in terms of veggies or fruits...; cost of use are important but secondary. I am interested in opinions from current freezer owners on key features & characteristics. What are the details that you have found useful, what are those

Data information