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nag, what was on the Chicago Steak site is correct. I have, in the past, purchased packer trimmed beef, lamb and pork, which I trimmed, and cut up for BBQ, grilling and/or freezing. When the packing is first opened the meat is usually a dark bluish color, which turns red when exposed to air. If I am going to freeze it, I’ll wrap the meat in “cling wrap” and vacuum seal it in an appropriately sized bag. If I buy cuts of beef from the supermarket when on sale, I’ll usually remove it from its package and then vacuum seal it before freezing it.

If you freeze it in its original supermarket package, it’ll eventually develop “freezer burn”, grey areas when the meat is thawed. It is still eatable but it is unsightly and be dryer/not as tasty. Its probably ok in stews or ground beast however.

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