Thread: Needing - Butcher/ Processing

Or just freeze it till next year it'll be fine to defrost and turn into bangers and patties
That's what I do.....must have 50 odd kg of mince waiting to go and get made into sausages and patties

Originally Posted by dannyb

Or just freeze it till next year it'll be fine to defrost and turn into bangers and patties
That's what I do.....must have 50 odd kg of mince waiting to go and get made into sausages and patties

Say what?!?
I was always told it's a big no-no to refreeze meat. Or do you do a bit at a time and not freeze the sausies and patties?

Originally Posted by Cigar

Say what?!?
I was always told it's a big no-no to refreeze meat. Or do you do a bit at a time and not freeze the sausies and patties?

It's absolutely fine, defrost, get it made into sausages and patties then re freeze.
Have literally eaten over 100kg of meat processed this way it's not an issue, talk to your butcher I'm sure he'll tell you the same thing.

Originally Posted by dannyb

It's absolutely fine, defrost, get it made into sausages and patties then re freeze.
Have literally eaten over 100kg of meat processed this way it's not an issue, talk to your butcher I'm sure he'll tell you the same thing.

I am my butcher, so I never believe anything that dickhead says!

Dr Google says it's okay, some sites say never but many others say it's fine if meat was thawed in a fridge.

Originally Posted by Cigar

I am my butcher, so I never believe anything that dickhead says!

Dr Google says it's okay, some sites say never but many others say it's fine if meat was thawed in a fridge.

I do all my own now too just not sausages, get them done by the butcher as I don't have the gear for it.

Originally Posted by Cigar

Say what?!?
I was always told it's a big no-no to refreeze meat. Or do you do a bit at a time and not freeze the sausies and patties?

As long as the meat is not fully thawed, that is it is kept below the temperature at which bacteria replicate you will be ok. Mince the meat with ice crystals present !
Mince itself should not be thawed and re- frozen but bigger portions are ok. This is because mincing will spread bacteria from the surface of the meat (aerobe's) through the mince and also incorporate air, so the bacteria can really get going during the re- freeze and next thaw period.