In our modern consumer society, it is common to obtain many foods even outside of their seasons. This was made possible by freezing technology. Foods can be preserved for many months, some even for over a year. Freezing not only benefits transportation and extended availability but also proves very practical for individuals, allowing them to avoid wasting leftovers.
However, the question remains whether frozen or fresh meat is better. Many consider fresh meat to be the superior choice. In detail, it is correct that the quality of meat cannot be improved by freezing, only potentially degraded. Several factors play a significant role in this process. For instance, the freezing speed, type of meat, and the thawing process all impact the quality of the frozen product. As with any food handling, mistakes can be made whether dealing with frozen or fresh meat. Since grilling often offers the choice between frozen and fresh meat, this is an important topic for us grill enthusiasts.
We will explain which meats are better purchased fresh and prepared within a few days and which can safely be purchased frozen. The key factor in both cases is the quality of the meat, which applies equally to frozen and fresh meat.
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What Happens When Meat is Frozen?
Microorganisms are responsible for the spoilage of meat, often referred to as aging. At normal temperatures, these microorganisms not only thrive but also multiply rapidly. In essence, the longer meat is stored unrefrigerated, the faster it deteriorates. However, microorganisms do not favor cold temperatures. Depending on the temperature, they become sluggish and reduce their rate of multiplication. Cold temperatures do not kill them; they simply wait until thawed.
It’s important to distinguish how freezing occurs. In regular household freezers, the cooling process is relatively slow. This has the disadvantage of allowing ice crystals to grow slowly, becoming large and very sharp-edged. These sharp ice crystals can damage the cellular structure of food such as meat, causing the release of cell fluid along with vitamins and nutrients. Meat tends to collapse upon thawing and can spoil relatively quickly afterward. In the industry, this can be avoided. Flash freezing quickly removes heat from the food. This prevents ice crystals from having time to grow large. They form only microscopic crystals and cannot damage cell walls. There is then almost no difference compared to a fresh product. Therefore, purchasing shock-frozen meat and storing it in your freezer until the expiration date is not a problem. However, this is not always the case with home freezing. Nevertheless, there are ways to minimize quality loss.
Considerations When Freezing
As described in the preceding paragraph, the freezing speed plays a crucial role in the formation of ice crystals. In general, the faster meat is frozen, the better the quality remains. The industry uses freezers that rapidly remove heat from the meat, considered a gentle freezing method. When storing frozen foods, temperatures of -18°C or below are recommended. However, this creates a relatively slow freezing process, allowing ice crystals to become large and sharp-edged.
To expedite freezing, there are various methods available. It’s clear that a lower temperature in the freezer, such as below -18°C, also shortens the freezing process. Some freezers even have a “shock freezing” feature that lowers temperatures to between -35°C and -40°C during the freezing process. After freezing, the temperature can be raised back to -18°C.
It’s also logical that larger pieces of meat require more time to freeze than smaller pieces. Therefore, breaking large pieces of meat into smaller portions before freezing can shorten the process. Flat slices cool faster than clumps.
Meat is best frozen in freezer bags to prevent freezer burn. Vacuum sealing before freezing would be ideal. A change in color to grayish is normal and not a sign of quality loss. Before freezing, it’s best not to wash the meat. Instead, pat it dry with an absorbent cloth.
Considerations When Thawing
While freezing should happen as quickly as possible, the same doesn’t apply to thawing. On the contrary, the thawing process should take place over 24 hours in the refrigerator. The reason for this is that even frozen meat still contains bacteria and germs. At temperatures above approximately 10°C, they become active and multiply. In the refrigerator, below 10°C, this happens much slower than at room temperature. Thawing meat quickly on the heater is a real sin and a significant risk.
During thawing, the meat should be removed from the bag or packaging to prevent it from sitting in its own thawed water. The thawed meat and the thawing water should not come into contact with other foods in the refrigerator. This is especially important for pork and poultry due to the risk of salmonella. Ideally, use a sealable container with a grid. This allows the meat to thaw on the grid while the thawing water drains into the container below. A lid prevents aroma changes due to other foods in the refrigerator.
For those in a hurry, meat can be thawed more quickly in an emergency by immersing it in a water bath. However, it should remain in the vacuum bag. The water must be cold! While not the best or gentlest method, it is possible.
Can Thawed Meat Be Refrozen?
The question often arises whether thawed meat can be refrozen. The issue here is the bacteria in the meat. When you freeze meat, the bacteria are also frozen but not killed. Only a sufficiently high temperature, such as during grilling or frying, can kill them. In the freezer, bacteria cannot multiply, but once the meat is thawed, they thrive during the thawing process and beyond. For this reason, we always recommend thoroughly removing the thawing water and washing countertops and other kitchen utensils very hot after contact with thawed water. Since bacteria can increase after thawing meat, we do not recommend re-storing it in the freezer. This way, bacteria multiply more with each thawing. However, it’s different if the meat has been thoroughly cooked after thawing. In this case, it can be refrozen without issues, as the bacteria have been killed.
Since most homes do not have high-quality shock freezing equipment, a loss of quality due to freezing is expected. This loss is exacerbated when the meat is refrozen. However, it is generally possible.
Which Meats Freeze Well?
In general, any meat freezes well. The duration of its freezer shelf life depends on the fat content. Fat can react with oxygen even when frozen and become rancid. Therefore, lean beef, for example, lasts longer than pork. Lean meats include beef, game, and poultry.
Conclusion – Is Fresh or Frozen Meat Better to Buy?
After conducting numerous meat tests and comparisons, we can fairly assess whether fresh or frozen meat is better. Our comparisons are fair and objective, as we always test the same breeds and cuts.
The crucial difference between fresh and frozen meat lies in the freezing speed. Meat that has been professionally shock-frozen shows hardly any quality losses. The slower the freezing process, the greater the loss
of quality. Nevertheless, the meat is still very enjoyable, and it would be a shame to simply throw away leftovers rather than freeze them yourself.
We greatly enjoy ordering from online meat vendors, as good quality is guaranteed. Therefore, you don’t need to worry about whether fresh or frozen meat tastes better – the main thing is to buy good quality. Personally, we tend to prefer frozen meat for grilling, as we like to have plenty of it in the freezer for convenience.