Sheldon wrote:

On May 14, 10:48�am, Sqwertz wrote:

Steaks freeze just fine. �

Of course they do, rock hard... but it's just plain dumb to freeze
*fresh* tender beef... you probably spend good money on fresh shrimp
too, and then freeze it, when you could have bought frozen shrimp much
cheaper..

And that you think there is any significant supply of fresh shrimp
in NY, or any landlocked city just shows more of your complete
ignorance. Put that on top of making ground beef from porterhouse
and then freezing it, and you really have must be stoned.

I guarantee you I could freeze one of two identical steaks and you
couldn't tell the difference. Of course you probably thaw yours in
the microwave.

-sw

Jo Anne wrote:


When big fat T-bone steaks are on sale here, you can sometimes get
ones with 6-7 oz filets. I cut them off and we eat them right away.
The loin part gets frozen - sometimes I BBQ them as is, but I usually
use them for stew or Swiss steak. The bones get frozen for stock, of
course, and after the stock is done I take the carrots, celery, and
parsnips (along with the stray bits of fat and meat) and cut
everything up for the dogs. Mix with some rice and you've got homemade
dog food.

When we get nice big steaks with big tenderloins we split them. My wife loves the outside strip
with the fat and I get the loin. The only problem is that I like mine rare while she prefers it
medium rare, and the tenderloin cooks a lot faster. I have to cut the loin off and leave it one a
few minutes more for her.