Author Topic: High meat from frozen beef vs fresh?  (Read 464 times)

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Offline Grey-Cup

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High meat from frozen beef vs fresh?
« on: November 16, 2018, 04:16:58 am »
I know the preference is to make high meat from fresh, but I have only frozen heart at present. I have never seen convincing evidence there is any material difference other than negligible/minor cell membrane disruption. Any This will be my first high meat attempt. Any concerns?

Offline thehadezb

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Re: High meat from frozen beef vs fresh?
« Reply #1 on: November 16, 2018, 05:01:26 am »
If you have a meat only refrigerator where you age or ferment your meat frequently it would probably be inoculated with starting bacteria or fungi and your frozen meat will ferment normally as fresh meat.
When I've tried dry age frozen meat, it won't happen. When I've tried to ferment frozen liver the taste was not the same as fresh, it lost his flavor and was more acidic.

Offline norawnofun

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Re: High meat from frozen beef vs fresh?
« Reply #2 on: November 16, 2018, 07:33:43 am »
I did high meat with different types of frozen meats and there was never an issue. I´m sure fresh would be better but sometimes u gotta work with what u have.

Offline Grey-Cup

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Re: High meat from frozen beef vs fresh?
« Reply #3 on: November 17, 2018, 11:07:41 am »
Thanks both of you for your feedback! Will report back in a few weeks.

Offline Fit and Ketoned

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Re: High meat from frozen beef vs fresh?
« Reply #4 on: January 23, 2019, 02:09:22 pm »
I’m a little confused on what exactly fresh is. Are we talking fresh as in right from the animal the day of or what? I’m currently making high liver and I keep reading I need fresh liver. I bought organic GF beef liver from a farm store. It looks like is was flashed frozen. Will this work?

Offline PaganGoy

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Re: High meat from frozen beef vs fresh?
« Reply #5 on: January 24, 2019, 04:43:47 am »
frozen food is all trash fresh is never frozen

Offline TylerDurden

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Re: High meat from frozen beef vs fresh?
« Reply #6 on: January 24, 2019, 05:25:38 am »
I’m a little confused on what exactly fresh is. Are we talking fresh as in right from the animal the day of or what? I’m currently making high liver and I keep reading I need fresh liver. I bought organic GF beef liver from a farm store. It looks like is was flashed frozen. Will this work?
Well, all I can state is that my own 2 or 3 attempts to make high-meat from prefrozen meats failed to generate the desired effect. Raw, fresh meat is usually hung in chilled rooms(2 to 4 degrees Celsius) for some weeks prior to being sold(3 to 4 weeks for raw grassfed meats, as I recall).
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