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Filet Mignon: Freezing it?

Discussion in 'Food Forum' started by Remander, Feb 20, 2005.

  1. Remander

    Remander

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    My local Kroger has filet mignon on sale for $5 per pound less than regular price.

    I have bought and enjoyed it fresh, and I am thinking about stocking up while it is on sale, but I have never frozen it before.

    I assume it will freeze and keep ok. Any reason not to stock up?
     
  2. MrsKitty

    MrsKitty

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    I would think that it would freeze ok.

    I have frozen all kinds of beef, other than filets and T-bones (I am a chuck steak for stir frying, chuck eye and ribeye for grilling kind of girl ;)).
     

  3. Wulfenite

    Wulfenite The King

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    If the price is right, freeze it. But dont be suprised if it looses a little flavor in the process.
     
  4. moeman

    moeman

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    Wrap it really good in plastic wrap then foil and drop it into a zip-lock freezer bag and you'll be ok.

    AND THAW it slowely in the fridge!

    Old rule freeze as fast as you can thaw as slow as you can.
     
  5. lethal tupperwa

    lethal tupperwa

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    wouldn't foil and then plastic bag work better?
     
  6. Bill D

    Bill D Millennium Member

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    I was told 40 years ago to never thaw frozen tender cuts of meat-cook while frozen and it won't get tough. This has always worked for me on the grill, and you retain most of the juices.
     
  7. OSSI

    OSSI Litter Kitty CLM

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    I'm in the meat industry for over 30 years. Meat can be frozen without any problem at all. Wrap well, put it in the freezer in thin layers only, (not several steaks in top of each other). The quicker it freezes the smaller the ice crystals in the meat and the less liquid and flavour loss you will have when you thaw it. Thaw very slow. The best is in the fridge over night.
    It ordinary household freezer, if the meat is not vacuum packed, don't keep it for more then 3 month. If once thawed, don't freeze it again.
    Follow these simple rules and you can take advantage from specials and enyoy your meat at the same time:)
     
  8. Remander

    Remander

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    Thanks OSSI. Another question for a pro.

    Sam's has beef tenderloin for decent prices. Am I correct that it is the cut of beef used to cut filet mignon?

    If so, that is a cheaper route than the grocery store filets.

    We are really digging filets done in a cast iron skillet, finished in the oven, so any advice on buying the filets cheaper is appreciated.

    Thanks
     
  9. OSSI

    OSSI Litter Kitty CLM

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    Correct
    Here what you could do. Get a whole tenderloin, shirloin or cuberoll(scotchfillet) or what ever you like, vacuum packed. Keep it for 1 to 2 weeks in your fridge. Then you know it is aged. Cut it and freeze it as above and you have always tender steaks for barbie or pan>
     
  10. OSSI

    OSSI Litter Kitty CLM

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    ...andby the way, the lean trimmings and the tail makes a great stir fry:)