Aging previously frozen beef

No problem, Gerald. I assume the meat may already have been frozen actually so you might ask if the store has any in back in the freezer. Otherwise I also assume the meat is in a cryovac packaging so leave it that way and freeze it for now. When you do plan to start the aging process just make sure the meat has thawed before going into the UMAi bag. Ron

Welcome aboard, Curtis! Here is a link which says you can thaw and then refreeze:
http://food.unl.edu/safety/safe-to-refreeze

OTOH the common logic issue typically is that bacteria may form on the meat after thawed so it depends on the individual’s view of sanitation steps. Personally since you already said the meat is tough while aging does tenderize beef I’m not sure I’d waste the time nor UMAi bag trying to make it happen since the deck may already be stacked against you! How about thawing enough at a time, grind it up and eat as hamburgers instead of tough steaks?

Ron

I would make Biltong from the leaner cuts. Plain, Spiced and Smoked.
When finished, slice the biltong paper thin, across the grain. It becomes suddenly much in demand.
You can also dry the sticks right out, and vitamise tem to a course powder to sprinkle over Pasta, Pizza etc etc.
Try it, you’ll like it.
Cheers,
Jan.

Welcome aboard! In the case of your meat being frozen then it will need to thaw since the ideal temperature range for dry aging is 34º to 38º. If you have already sealed your frozen meat you are fine, but you should take in consideration the number of days it takes to thaw and then starting your aging count from there. As for the meat being ruined? No way!
Ron

i was concerned since the meat was in the middle of dry aging and froze. thanks for the quick response

Hi
Just started Day 1 ofthe dry age process using Dry Age Bags on a fridge thawed frozen ribeye. Noticing there are still liquid accumulating in the bag edges despite previously removed the excess liquid in the original vacuum pack prior to inserting it to Dry Age Bag…
What can be done with the excess liquid? Anything to be concerned about? Will the excess liquid be gone eventually?

Thanks in advance…

Planning for 28 & 40 days respectively

I have drained off the initial liquid after thawing in the fridge for 48 hours before transferring it to the dry age bag. Any advice on how to completely drain it off in the future?