Juggernaut Irreverent or irrelevant? Premium Member join Kelowna, BC. Freezer burn looks like snow in the package. If it's vacuum packed, it shouldn't be a problem to eat. Deep freeze mycingular. Are they in a deep freezer or the freezer compartment in a refrigerator? If they are in the former, it's set at zero degrees F or colder and you haven't experienced a long-term power outages they are safe.
Since they are vacuum packed, I'm nearly certain they'll taste just fine. I get snow in the package on new stuff, and these don't have any snow in them. I buy a lot from Omaha Steaks, and have had some left forgot at the bottom of my chest freezer for year also.
I find with steaks, if you do a good overnight marinate on them, it will help for the taste. They will not taste as good as fresh ones, but better then to toss them out!
The only thing cool about Omaha Steaks is that you get to play with Dry Ice. Is there any difference for how long you can freeze steak from Chicago Steak Company? We recommend sticking with the 6 to month rule for our steaks, too.
Our steaks arrive frozen and packed in dry ice. We also vacuum-seal our products so no moisture or air gets in or out, which can affect the flavor and texture of the meat.
You can choose to keep your steaks frozen or thaw them out in the refrigerator to enjoy for an upcoming meal. Each and every steak is individually wrapped, allowing you to pull out and defrost only what you will need for the meal. No need to work on thawing out your whole order. Read more …. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account.
Notify me of new comments via email. Notify me of new posts via email. Skip to content. Home About. Depends on how it's wrapped and whether or not it was frozen when you got it.
Stuff like Omaha Steaks, you could keep in your freezer for a couple years before you'd notice any break-down of tissue though I wouldn't keep the filet mignons in there that long, be such a waste. If it's ground chuck from the supermarket that you sectioned off and froze in a Glad storage container, I'd eyeball it.
If it has ice crystals, and parts of it are white or light grey, and it's been more than a couple months, I'd toss it. If there are crystals but the color is still good, I'd keep it up to around 6 months before tossing it. I generally don't buy meats to keep in the freezer though.
I buy enough to last a few weeks total, including stuff in the freezer. I keep things for more than a year. I can't tell the difference between old and new. Ignore the date and unwrap it. If it looks and smell OK when it thaws, it's fine, even if you have to cut off a little freezer burn from the edge. In terms of safety for eating it, don't worry in the least.
In terms of flavor if you eat something within 2 months of vacuum sealing it and freezing it it will be pretty much as good as it was before you froze it. After that point there's a very slow degradation in the flavor.
The real key is to really get the air out of the package before freezing it. I recently defrosted some pheasant I vacuum packed the day after I shot it. It was vacuum sealed and about 2 years old, and while the pheasant I ate fresh or defrosted within 6 months of freezing it was better, the 2 year old still tasted fine.
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