Cutting Frozen Meat

[TheFitOne]

How the hell do you do it without defrosting the entire piece of it?

[Cynic]

The other option is to portion it BEFORE freezing it.

[Lost Dog]

You can buy a hand meat saw at some cooking stores, but it's still really hard.

Next time, cut first, then wrap it up.

[Mark57]

I've used a hacksaw before, but it was a real pain in the ass.

If you don't want to thaw it and then refreeze part, you could cook all of it and then freeze the cooked leftovers.

[karkid]

a nice knife works. i use a cutco butcher knife for frozen meats. it'll cost $100 for one knife but it'll last the rest of your life.

[diamondpete]

Originally Posted by Mark57

If you don't want to thaw it and then refreeze part, you could cook all of it and then freeze the cooked leftovers.

If you do thaw MAKE SURE you thaw it in the fridge and not at room temp. It will probably get a bit tougher and drier from thawing and refreezing but if you do it in the fridge there should be no health risk.

If you thaw it at room temp, then you MUST cook it before you refreeze.

[RobLL]

I always cut me meat up with a day or two of buying it, and freeze it in appropriate sizes. Hahaha, never say always. And when I forget to do it I curse myself And cook the whole thing, and freeze it as leftovers, which is also useful.

[Sign]

I bought a 5 lb bulk pack of ground beef and when I got home I wasn't paying attention and put it all in the freezer. When I finally remembered several hours later I was left with a giant 5lb. meat brick

[castufari]

How about a Sawzall?

[Sign]

Originally Posted by castufari

How about a Sawzall?

Also known as a reciprocating saw (sorry, just wanted to add that because god knows I had no idea what the hell a sawzall was until someone told me it was just a recip. saw)

I wonder how well that would work, I should try it on my meat brick just for shits and giggles.

[Mark57]

Originally Posted by Sign

I wonder how well that would work, I should try it on my meat brick just for shits and giggles.

You'll probably need someone to help you hold your meat brick, unless you put your meat in a vice, or to hold it down with your foot.

And you might want to do it outside, cause you'll be slinging little specs of frozen meat all over the place.

[Sign]

Originally Posted by Mark57

You'll probably need someone to help you hold your meat, unless you put your meat in a vice, or to hold it down with your foot.

I remove one word from the above and it takes on a whole new meaning. Of course I have been accused of having a gutter mind so...

[Mark57]

I went back and added "brick" to it before posting, after reading through what I'd written. But I still liked the "put your meat in a vise" part.

[RedLefty]

Originally Posted by Sign

I bought a 5 lb bulk pack of ground beef and when I got home I wasn't paying attention and put it all in the freezer. When I finally remembered several hours later I was left with a giant 5lb. meat brick

If it's tightly packaged soak it in water. In the sink if that's the only place it'll fit. Defrosting will take no time at all.

[Sign]

Originally Posted by RedLefty

If it's tightly packaged soak it in water. In the sink if that's the only place it'll fit. Defrosting will take no time at all.

once it is thawed can I refreeze part of it or will I have to cook it all up?

[gobbla]

Why not stick it in the microwave for a minute to get it past the "stone" stage and just cut off what you want?

[castufari]

Originally Posted by Sign

once it is thawed can I refreeze part of it or will I have to cook it all up?

If you leave something out for a bit and it's still frozen you can put it back into the freezer. if it's been frozen once and thawed, no. You could try it but the meat will taste funny and might not smell too good. When I was in culinary we never refroze anything, if you took it out you cooked it.

You can cook it up then freeze it for use later.

[Defiant1]

I would buy a laser and or maybe try cutting it with a diamond, I hear they'll cut anything. Just messin' with ya.