I've had steaks contained by the freezer for 6 months. They are all different cuts. Some look majority to me, but some are more reddish colored and some are more brownish colored. Are they desperate or are they different colors because of the different cuts?
Answer:
The brownish colored ones are bad.
Truth be told, i've cooked them and ate them since with no below par results, but they really don't taste well-mannered.
Usually when they start to turn brown or a slight green color it vehicle they are going bad. It might be from freezer burn. The more red the steak is the better.
Red is good. Brown is desperate. Brownish color = "mis steak"
If they be wrapped tightly in the freezer they should be undisruptive to eat for at smallest a year. BUT freezer burn can make it tang pretty nasty. The just way you'll really know it's unpromising is to thaw it beforehand you cook it. If you or anyone you plan on feeding have a compromised immune system you may want to pitch it though.
...if you wrap them immensely well most meat can stay within the freezer for a year...i always triple wrap as nouns tight as possible
More Questions & Answers...
Answer:
The brownish colored ones are bad.
Truth be told, i've cooked them and ate them since with no below par results, but they really don't taste well-mannered.
Usually when they start to turn brown or a slight green color it vehicle they are going bad. It might be from freezer burn. The more red the steak is the better.
Red is good. Brown is desperate. Brownish color = "mis steak"
If they be wrapped tightly in the freezer they should be undisruptive to eat for at smallest a year. BUT freezer burn can make it tang pretty nasty. The just way you'll really know it's unpromising is to thaw it beforehand you cook it. If you or anyone you plan on feeding have a compromised immune system you may want to pitch it though.
...if you wrap them immensely well most meat can stay within the freezer for a year...i always triple wrap as nouns tight as possible
More Questions & Answers...