Freeze-thaw-vac-freeze?

[DaveD]

Hey folks, Creekstone just put their strip loin roasts on sale for $189, regular $235. Says they run 11 to 14 lb (5-6.4 kg), which works out to something between $13-17/lb, not very terrible for ostensibly good quality, judging by what else I've gotten from them. (They also put their chuck ribs on special for $88, regularly $115, but I already have two in my chestie from the last time they did that!)

With a strip loin roast, I'm thinking I'd prefer to cut them into nice steaks, which means I'd have to thaw the roast after it arrives (they ship frozen). But with just my lovely bride and me, we'd need to store the steaks for later. We have a vac sealer, so I've got that going for me.

What are the food safety risks if I thaw such a roast thaw to cut into steaks, then vac seal them up right quick and get them in the freezer? I'd cut them up as soon as it was thawed enough of course. Thanks for any advice.

[pkadare]

You'll be fine with that plan, no worries.

[pkadare]

How about an answer from an authoritative source?
Is It Safe to Refreeze Raw Meat and Poultry that Has Thawed? (unl.edu)

[Mosca]

I’ve thawed them partially, cut, and refrozen, no problem. Work fast and cut decisively. Save the trimming (chain muscle, etc) for when you’re cooking individual steaks.

[CaptainMike]

Advice from my butcher is thaw enough to slice then refreeze. When we get our 1/2 beef I ask for whole rib and loin roasts and then use that technique to cut what I want. Never a problem.

[Jerod Broussard]

Uncooked Meat- freeze thaw freeze thaw is more about food quality, particularly those meats cooked to much lower internal temps, that typically don't have the amount of water loss during the cooking process when compared to something like brisket

Cooked Meat- especially in multi-ingredient dishes, tis more about safety when you want to play temperature games

[Donw]

I do the Creekstone primals that way all the time when they go on sale. Works great and results in great steaks.

[ILMsmoke]

Your local butcher can cut them frozen for you on their saw. My preference is to lightly freeze meat and then vacuum seal. this way it doesn't squeeze all the moisture out.

another option is food grade saws all blade and cut them frozen.

[DaveD]

Alrighty then! Sounds like not an issue provided I work with alacrity. Many thanks folks!

[CaptainMike]

And aplomb!

[DaveD]

Don't think I can, in good conscience, commit to aplomb Capn...! I might be able to manage "industrious"...