I have a couple of Odd & End cuts that are still hanging out in my freezer including a couple of chuck roasts that are still in the original grocery store packaging and they look a little rough.
The above article is summarized by trimming and brining (confirms my 1st thoughts...)
Anyone have better ideas....is it worth trying to salvage or should i just accept the loss....???
After trimming, I would boat them in pan with some beef stock, flip about every 3 three hours, taste and see how to best use them, chili, stroganoff, or scrap. Boating it with stock will increase your odds, or so I think.
I might even suggest bringing them up fast, and then slowing them down to hold them in the 180’s - 190’s as long as you can, like several hours.
John "JR"
Minnesota/ United States of America
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I would throw it in a dutch oven and braise it with any assortment of spices and a ton of chopped onions. Add stock and let it cook down for a few hours. You will never know the difference.
I also grind stuff like this for the dog. He seems to enjoy it.
Haha, very true. For breakfast.......He had poached farm fresh egg, homemade peanut butter, ground elk trimmings, milled flax and tallow on top of his kibble. Honestly, he eats better than I do. fzxdocDraznnl
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I think sometimes yes, sometimes no. Never for chicken. For beef and pork, it’s case by case, and how I’m going to cook it. Slow cooked stuff is almost always fine.
Sometimes you just learn a lesson. This isn’t freezer burn, but freezer related, and related to a point made in the linked article: I had about a pound or two of trimmings from a tenderloin roast, the thin pointy stuff. I thought I could combine smaller pieces and wrap them in bacon, making individual “bacon wrapped filet pieces”, and freeze them for future use. The reality is that the bacon went kinda rancid and the experiment failed. Oh well.
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