Thawing Beef

[J-Melt]

I have the 1/5 beef that we are working through. I assume that it was all flash frozen by the processor and is in butcher paper. As I have used the meat, I have realized a very odd thing: when I let the meat thaw over a few days in the fridge, it lets out a TON of juice. When I put it in a vaccum seal or plastic bag and water thaw it quickly, in standing water, it does not let out much juice. Why is this? I saw something from Meathead saying that it's better to let meat thaw slowly, but I'm wondering if I loose too much moisture that way. Let me know what y'all think.

[ronny676]

Yup, that’s normal. Slow thawin’ in the fridge lets more juice leak out ‘cause the ice crystals melt slow and tear up the meat fibers. Quick thawin’ in cold water keeps more juice in since it don’t give the meat time to leak out. I do the cold water method too, works great if you’re cookin’ it soon

[bbqLuv]

Sous vide to thaw?? That might work. It will thaw the beef out.

[J-Melt]

America’s Test Kitchen said that doing this for thin cuts works at 140 degrees, but not for thicker cuts. I have not tried it and I wonder if I might accidentally start the cooking process.

[MBMorgan]

Sous vide to thaw?? That might work. It will thaw the beef out.

I wouldn’t recommend SV for thawing. Instead, keep the meat vac sealed and immersed in water below 40F until it’s completely and safely thawed. In my case, that means vac sealed and immersed in a bowl of water in the fridge.

[klflowers]

This. Or in a bowl of icy water on the counter, but I am careful to keep an eye out to make sure the ice doesn't completely melt.

[Jerod Broussard]

Ideally you want it below 40; above 40 for no more than 2 hrs; never above 45. All temps expressed in Fahrenheit.

[radshop]

My question is whether losing that juice is good, bad, or neutral? (Honest question, not saying I know anything other than my anecdotal experience.) I don't think it's the water content in beef that makes it juicy and flavorful.

For example, I've dry aged ribeye roasts for 45 days. When I sliced them into steaks, there was absolutely no juice running out. But when grilled, they were tender and juicy. It's the marbling (i.e. fat content) that makes it juicy. And because there was less water for the flame to evaporate, the maillard crust forms more easily.

[Huskee]

I agree with radshop, if your beef is well marbled (and if you cook it properly, which I know you will) you probably won't notice a dern-tootin' thing regardless of how it thaws and how much purge there is.

[Meathead]

Meat is about 75% water so good or bad is about how much is lost. Your fridge should be between 33 and 39 so check that. If it loses a lot of water it probably wasn't frozen properly. And you are right, dry aged meat loses a lot of water but it is still juice!