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Discussion Starter #1
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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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.

AC
 

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Discussion Starter #4
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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