Re:newbie

[Ron Pratt]

Welcome aboard, Rocco!

Granted most people age meat that has been sealed in cryovac and is actually being wet aged in that environment. What some don’t stop and realize is many time those have been frozen and then put out on display and allowed to thaw. I have encountered many such frozen and thawing sub-primals at SAMS when I go “diving” for the telltale signs of marbled ends.

Same difference applies to your frozen meat so you’ll be fine. Please keep us posted of your results! We are all still learning here and sharing!

Ron