Is freezing good steaks a good idea?

Posted by DocChuck, May 27, 2007 at 1:12 PM

Here’s my dilemma: with all the hype (at least, I hope it’s hype) that the price of good beef steak is preparing to “go through the ceiling” . . . I am looking for “bargains”, or at least POTENTIAL bargains, to sustain our insatiable appetites for steak dinners.

Here in my beloved Columbia, Maryland, Giant Foods advertised U.S.D.A. Choice, porterhouse and T-Bone steaks at $5.99 per pound this Memorial Day week . . . yes, $5.99 per pound!

Anyway, as an owner of one of the ORIGINAL “Food Savers”, purchased when you could buy them ONLY from T.V. commercials, and when they cost over $500.00 (what was that, sixteen years ago?), I have a question.

What’s your opinion on FREEZING good steaks for future use? Even with the ability to “vacuum seal” them?

Now I already agree that buying and cooking “FRESH” is better, but in the light of a “POSSIBLE” shortage or, worse yet, a period of sustained exorbitant prices, is freezing a viable alternative?

What do you think:
(1) stock up some “Choice” porterhouse steaks at $5.99 per pound and freeze them, OR,
(2) wait and pay maybe two or three times that much a few months down the road?

DocChuck

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