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I can not find the meat that I ordered locally, and it comes frozen. If I thaw what I have whole, it is not going to last long enough in the fridge before I can finish it. I dont have a bandsaw (I think butchers use a bandsaw of sorts to cut through bone) and there is no way a knife is going through what I have - it is rock solid.
My suggestion would be to partially thaw it out in the fridge until you can chop/cut it into appropriately sized pieces. Vacuum seal the cuts and put them back into deep freeze. As long as it is semi-frozen you won't have issues refreezing it, and the vacuum seal prevents freezer burn in storage.
I can not find the meat that I ordered locally, and it comes frozen. If I thaw what I have whole, it is not going to last long enough in the fridge before I can finish it. I dont have a bandsaw (I think butchers use a bandsaw of sorts to cut through bone) and there is no way a knife is going through what I have - it is rock solid.
Am I nuts? I can think of not other way to break the meat down into smaller pieces...
It seems like a bit of overkill to me. My mother had an interesting way of defrosting meat. She left it on the counter until it thawed. It was cooked. It was eaten. What was left over went into the freezer No one in my home ever got sick from this method.
Thaw that sucker out, cut it up, then put in sealer bags, freeze.
Yeah, but if I understand correctly there's a huge hunk of meat, so thawing that large amount, then re-freezing it, is NOT best microbiological practice.
OP, the correct tool for the job, since you're not doing it all day every day, is the hand meat saw, probably available for under $40 if you hunt a bit.
Any power saw will fling gobbets of meat everywhere and make an unholy mess, it'll be damn near impossible to clean it up, it'll rot and stink and attract flies and ants.
Yeah, but if I understand correctly there's a huge hunk of meat, so thawing that large amount, then re-freezing it, is NOT best microbiological practice.
How so? As long as you keep it at a reasonable temperature, it isn't going to spoil.
How so? As long as you keep it at a reasonable temperature, it isn't going to spoil.
Anytime you warm meat, bacterial activity is accelerated. If you then put it back in the freezer, the subsequent safe life of the meat has been reduced. By "warm" I don't mean it has to get to 70F. Just going from frozen to 40F will accelerate the bacterial activity.
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No one in my home ever got sick from this method.