Was defrosting some huge sirloins in the vacuum bags we got from the meat locker. Defrosted at 38-40F for 3 hours. I noticed when I took the steaks out of the bath that the bag was water logged.
Thoughts on this? The steaks were supposed to be for guests tomorrow. Do I just need to cook these tonight and get it over with?
Or is it unsafe and I should pitch?
Appreciate your thoughts.
The 2nd picture where they're on the pan: the top steak shows the side that was exposed to water. The bottom steak shows the side that was up against another steak, hence the darker red color.
by RynoJammin
5 Comments
Just looks like normal bag juices?
Personally I’d season and cook it now and chill it down and sear when it’s time to eat it, but that’s just me.
In the future, definitely don’t thaw in those stupid cryo packs from the butcher. I used to work for some local beef ranchers at the farmer’s market. In Idaho individual cuts have to be labeled for individual sale by a USDA inspected processor. For bulk beef (1/4, 1/2, whole) we always advised customers to ask for double paper, the vac sealed stuff is way more prone to freezer burn because it takes next to nothing (I’ve just digging through the freezer) to puncture the plastic. Best to just use a hotel pan or baking dish in the fridge or transfer to a new Ziploc if you’re defrosting in water. Of course you can cook from frozen but obviously not ideal if there’s a paper or plastic divider between your steaks.
Did you vac seal these yourself? Otherwise I would never trust it. I always double seal, but have double sealed double vacced large roasts to be safe.
You’re good dude. Every restaurant you’ve ever been to has done dumber shit than this.
Thanks, All.. I went ahead and made up a marinade. Cut off a slice and fried it up. Tasted morsel before bed!