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Then you’ll be fine! I’m no scientist, but logically thinking it through…aged meat has somewhere around 20% of the weight removed which was nothing but tastless water. Where I live the water content remaining in poreous objects when they freeze often tear and otherwise destroy the “material/fiber/whatever” …so my thinking is aged beef freezes without tearing the meat. Does my thinking make sense? I just know that freezing aged steaks works for me. Ron