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Overheard a customer at the market say they freeze their whole primals before breaking them down
I was picking up some supplies at the wholesale place and this guy was telling his friend he always freezes his beef primals solid for a week before he even starts cutting. Said it firms everything up and makes his trim lines way cleaner, especially on the fat cap. I've always worked fresh or just slightly chilled. Has anyone tried this? Does it really make that much of a difference on your yield?
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miles_chen5mo ago
Freeze a whole primal solid? That sounds like a great way to ruin your knives. I mean, you'd be hacking through solid ice and meat, not cutting. Maybe it's just me but that seems like more trouble than it's worth.
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dylan_ward4mo ago
Yeah it's like how everything in life cuts cleaner when you get a little more patient with it first.
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betty_coleman5mo ago
Honestly, you don't freeze it rock solid like a block of ice. You just firm it up in a deep freeze for a few hours until it's like a stiff, cold stick of butter. That's when it cuts clean. I did this with a strip loin last month and the fat peeled off in one solid sheet. It's a different feel than fresh, but your knife just glides.
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