Beef. It's what's for dinner.

[beefytee]

I don’t know, but my wife would say meat should never sit out to thaw, it should always be refrigerated. She’s kind of an expert and has her food handlers permit. I’ve never heard of any issues though and if she wasn’t around, I would be fine with it.

[Jeff Lebowski]

not effin with rotten meat bro

I get it. I was reacting to the tragedy of the moment.

[old_gregg]

No!!!!!

not effin with rotten meat bro

[smokymountainrain]

Mrs. D got a roast out of the freezer yesterday to use for French Dip today. Set it, fully packaged on the counter at 5pm, but forgot to throw it in the fridge after a few hours to finish thawing in the fridge. So it sat on the counter until 6am, when I noticed it while making breakfast for my 5yo.

Is if safe to cook and eat? I say yes. Mrs. D says no way.

It is currently resting in our fridge. I fast-thawed another roast that we are cooking for the FD.

Safe. And I was going to say so even before reading Cowboys post. I promise!


Sent from my iPhone using Tapatalk

[Jeff Lebowski]

we recently had the same situation with $50 worth of prime ribeyes. i threw them away.

No!!!!!

[cowboy]

Yes. The only contamination that could make you sick on whole cuts is on the outside of the roast, and the heat from cooking it will make the roast completely safe. The inside of the roast has to rot from the outside, which takes a day or two at room temps. If you cook it to 150-180, no microbes will survive to make you sick, inside or out. Ground beef is a different story because the entire package has been exposed to air and microbes during the grinding process, which is why it shouldn't be thawed and re-frozen.

It was common practice on the ranch before 1982 when we sold out of the sheep business to hang ewe carcasses covered in burlap for the herders. It would hang outside for a week or more in temperatures up to 65. Herders would just cut the rind off and cook it without any problems. For pretty much every unprocessed red meat, fat will turn rancid first, so it will smell long before it becomes dangerous.

[old_gregg]

Mrs. D got a roast out of the freezer yesterday to use for French Dip today. Set it, fully packaged on the counter at 5pm, but forgot to throw it in the fridge after a few hours to finish thawing in the fridge. So it sat on the counter until 6am, when I noticed it while making breakfast for my 5yo.

Is if safe to cook and eat? I say yes. Mrs. D says no way.

It is currently resting in our fridge. I fast-thawed another roast that we are cooking for the FD.

we recently had the same situation with $50 worth of prime ribeyes. i threw them away.

[Donuthole]

Mrs. D got a roast out of the freezer yesterday to use for French Dip today. Set it, fully packaged on the counter at 5pm, but forgot to throw it in the fridge after a few hours to finish thawing in the fridge. So it sat on the counter until 6am, when I noticed it while making breakfast for my 5yo.

Is if safe to cook and eat? I say yes. Mrs. D says no way.

It is currently resting in our fridge. I fast-thawed another roast that we are cooking for the FD.

[Pelado]

bandsaw

Hmmm. That's probably true.

Sent from my SM-G930V using Tapatalk

[old_gregg]

I bought a (loin?) roast from Costco the other day and put it in the freezer, planning to pull it out after two or three hours to cut it into NY strip steaks, package them into FoodSaver freezer bags, and freeze them for later consumption. Except I just left the roast in the freezer until yesterday when I transferred it to the refrigerator.

After splitting it into steaks, carving off the excess fat, and packaging them for freezing, I'm not sure it was worth the fuss. I might just go with the NY strip steaks next time instead.

My Victorinox Fibrox chef's knife did alright. Any other blade that does better at cutting up mostly frozen roasts?

Sent from my SM-G930V using Tapatalk

bandsaw

[Pelado]

I bought a (loin?) roast from Costco the other day and put it in the freezer, planning to pull it out after two or three hours to cut it into NY strip steaks, package them into FoodSaver freezer bags, and freeze them for later consumption. Except I just left the roast in the freezer until yesterday when I transferred it to the refrigerator.

After splitting it into steaks, carving off the excess fat, and packaging them for freezing, I'm not sure it was worth the fuss. I might just go with the NY strip steaks next time instead.

My Victorinox Fibrox chef's knife did alright. Any other blade that does better at cutting up mostly frozen roasts?

Sent from my SM-G930V using Tapatalk

[PaloAltoCougar]

I'd been using the sous vide for our beef entrees except for tri-tip which the smoker does superbly. But for our ribeye steaks this evening I went with the smoker and followed a slightly different procedure: I smoked them (lowest temp) for >30 minutes using oak pellets. Then pulled them off the grill and stoked the Traeger up to nearly 450 (about as high as it'll go), then put them back on for about 8-9 minutes a side. I had used a Montreal steak rub, and added a hefty slab of butter to top things off near the end of the sear (if we're throwing caloric caution to the wind, why not?). I wish I'd taken them off a little sooner (temps had hit 138), but they were still very moist, tender, and delish. Mrs. PAC was unusually effusive in her praise.

Sorry, no pics, but this really happened.

[Jeff Lebowski]

It's been a while since this post - how have you been doing? I've gained 5 pounds since lock down.

Up and down a few pounds but still wearing the same clothes! Thanks for asking.

A little worried about my quarantine eating.

[clackamascoug]

That is awesome!

I am lower than I have been in at least 15 years. My weight loss has slowed substantially, but still creeping down. Having to buy a new wardrobe, which is a lot of fun.

It's been a while since this post - how have you been doing? I've gained 5 pounds since lock down.

[Pelado]

Last time I was headed to Costco, my wife requested a beef roast. Her plan was to do a crockpot meal and then use leftovers to make pot pie.

While at the Costco, I saw that the price per pound for chuck roast was nearly the same as for whole beef loin. I recollected reading here that someone buys that and cuts it into strip steaks. So I tried it. While I was getting ready to cut the steaks, my wife saw the price of the meat and was apprehensive. After dinner, my wife seemed pretty pleased with the results.

Thanks, CS.