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post #1 of 5 (permalink) Old 03-06-2011, 02:45 PM Thread Starter
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re freezing

The pork kidney and beef livers I get are previously frozen. Is there going to be a problem thawing them to cut up and then refreezing them? I've googled it and it seems to be a split opinion leaning a bit towards "It's safe if the meat is handled properly along the way."
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post #2 of 5 (permalink) Old 03-06-2011, 02:49 PM
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A lot of the meat I buy is frozen. I thaw it, cut it up, and then refreeze. Personally I don't think there is a problem with doing that.
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post #3 of 5 (permalink) Old 03-06-2011, 03:20 PM
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Each time the meat is thawed and refrozen, the nutrients degrade; there's no way around that.

How much of an issue that is remains unknown. For my part, I minimize the degradation as much as possible by only thawing the food to the degree I can chop through it with a sharp knife. After that, I don't worry about it.

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post #4 of 5 (permalink) Old 03-06-2011, 04:18 PM Thread Starter
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That works. Thanks for the reassurance. That might actually help, if the organs are a bit frozen and not quite...organy.... then I might not be grossed out.
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post #5 of 5 (permalink) Old 03-07-2011, 10:38 AM
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Thanks for asking this, Krissy! Great info, I wondered myself.
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