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Blog posts tagged 'Frozen Beef':


The Return of the Backyard BBQ — 6 Tips for Hosting Your Next Cookout

July 13th by Kaleigh Jurgensmeyer • Read 1,966 times • 2 min read

Longer days, warmer nights — summer is officially here (and hopefully a lot more fun than the last)!  From our carefully curated grilling bundles to low and slow smoking cuts, we’ve got everything you need to host an epic summer cookout for your friends and family. And whether you’re the BBQ-master who’s keeping it simple or are putting on an actual smoke show for your guests (think Smoking an A5 Japanese Wagyu Brisket), when you start with...

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How to Grill Frozen Patties

November 21st, 2017 by Joe Heitzeberg • Read 5,498 times • less than one min read

You can save time and enjoy perfect hamburgers by grilling frozen patties. There’s no easier way to prepare great hamburgers every time than starting with premium patties and grilling straight from frozen. Prep the Patties Grab the patties right out of your freezer. Cut open the pack and use a sturdy grilling spatula to carefully split them apart. Remove any paper separators. Season the burgers lightly with salt and pepper. Note: thawing for...

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Your Guide to Frozen Beef

March 31st, 2017 by Joe Heitzeberg • Read 11,475 times • 1 min read

Here at Crowd Cow, we flash freeze our beef and ship it directly to you. Freezing beef is an ideal way to preserve quality and taste. How Long Can Beef Stay In The Freezer? According to the United States Department of Agriculture (USDA), “frozen foods remain safe indefinitely” in the freezer. So if you’ve had something in there for years, it’s still safe to eat. But that doesn’t mean it will taste all that great. The USDA offers...

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How to thaw frozen meat

May 11th, 2016 by Joe Heitzeberg • Read 9,713 times • less than one min read

The best way to thaw frozen meat is by leaving it overnight in the fridge. Although it may not be the fastest way (compared to submerging it in cool water + changing the water every 30 minutes), the longevity of this process allows for an even thaw and in turn, keeps the food out of the ‘danger zone’ (40F-140F). On the other hand, we've come to be big fans of not defrosting at all before cooking beef. Except for Wagyu, which has fat that is...

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