Ribs deep-frozen since July 2006 - too old?


 

Sean Cunningham

New member
I was rooting through my deep-freeze today, and came across a cryopack of pork ribs. It is still completely sealed, and based on the sticker, I'm pretty sure it has been in deep freeze since July 2006.

So, my question is - should I throw them on the WSM, or throw them out?
 
you know, I used to have a father-in-law that was in the meat business and he was always talking about it w/ me and I really am not sure, but I THINK he would talk the deep-freeze up so much, and talk about how long things he'd keep, bla bla...... yo know? i'de say they might be ok.. but don't touch it till you get a second opinion. I don't mean to waste your time but I seen you had no reply's yet.
 
so my thinking is that they should be ok health wise but if they are crystalized i might think about doing them in something that has moisture like a stew or something. if they are clear then go for it and let us know. i've done stuff that old with no real issues.
 
I found a flat one time that was still in the cryo and was 2 years old. I thawed out in the fridge and cooked it up. Tasted just fine. Go for it.
 
Sean, I would definitely try it out. You're perfectly fine from a safety standpoint, however the texture or taste might be off. You won't know though until you try it.

In January of this year, I smoked a turkey that had a date of Dec. 2006. I gave it a try and even though the texture of the meat was ok, the taste was absolutely horrible and resembled a smell that was coming from the freezer. Needless to say, we ended up throwing most of it away.

Erik
 
As long as air hasn't gotten to it to give it freezer burn you will be fine. Once thawed if you notice any gray meat, that could be freezer burn, just trim it off.

I'd eat them, no problem..
 
Here's what I would do;

Buy another couple of racks, and cook them all together. When they're done, if you can't tell the old from the new, eat 'em! If it's obvious which ones are older, throw 'em out and eat the new ones. Either way, you're guaranteed no wasted cook and a delicious meal.

Vacuum seal whatever is worth saving.
 
My mom, who spent her first 20 years in Vietnam, has the worst food handling practices of anyone I know. I'm talking defrosting food on the counter overnight and into the day. Yeah I know, crazy.

Anyway, she does not believe in waste, and contrary to my constant reminders, believes anything in the freezer is good forever. I know she's eaten stuff frozen for years.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Dang:
My mom, who spent her first 20 years in Vietnam, has the worst food handling practices of anyone I know. I'm talking defrosting food on the counter overnight and into the day. Yeah I know, crazy.

Anyway, she does not believe in waste, and contrary to my constant reminders, believes anything in the freezer is good forever. I know she's eaten stuff frozen for years. </div></BLOCKQUOTE>

haahaa... man, I been on my wife about her defrosting practices also. She learned from her mom and just leaves it out in the sink to defrost. Crazy!!
 
I remember my mother defrosting things on the counter also, and to think we're still alive....Maybe this is where what dosent kill ya only makes you stronger comes into play?
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Brandon
 
Mom and pops are from vietnam, and have stomachs of steel.

My sister and her husband are both doctors, and even they believe you can be too clean. Makes for weak children they think. My niece was playing with my keys in her mouth and I tried to snatch it (because I think it's dirty) and my sister said, let her play with it, expose her to some stuff.

If you go to vietnam, until recently there were no fridges in the country side, and they purchase meat that's been baking for hours on a wooden table. My sisters both saw that and came to me and said "don't eat any more meat!"

And I was watching Jaime Oliver and he marinated 3 different types of meat in one container with the same bbq marinade, lamb chicken and pork. That would never fly in a US based show lol.
 
I've been thawing meat, including chicken, on the counter for years. Never had any problems. Go with what you know......don't let the government idiots scare you!!
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I've been eating raw/undercooked meats my entire life, including counter defrosted meats and meats from the deep freeze that might have questionable expiration dates.

As noted above, what doesn't kill you, makes you stronger ! I'd to believe I've got a pretty good iron stomach, as I rarely even get an upset stomach from any type of questionable foods.

My kids will certainly see their fair share of questionable meats to build up their tolerance!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin S.:
Here's what I would do;

Buy another couple of racks, and cook them all together. When they're done, if you can't tell the old from the new, eat 'em! If it's obvious which ones are older, throw 'em out and eat the new ones. Either way, you're guaranteed no wasted cook and a delicious meal.

Vacuum seal whatever is worth saving. </div></BLOCKQUOTE> Neat idea! We aren't really worried about food safety here, just quality.

Another thing, it's one thing to be in a deep freeze, another thing altogether to be in a frost free freezer (the one on top of most fridges) for that long.

The continous freeze/thaw (which is how 'frost free' is achieved) is murder on meat quality, cryovac helps but storage life is double or better in a non frost-free freezer.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Dang:
How can you tell the diff? Gotta look at the model? </div></BLOCKQUOTE>Most fridge freezers have been 'frost free' since the 60's or 70's.

Check your fridge, for a time a 'Frost Free' label was often applied somewhere.

Check your manual if you still have it.

Google it.

Check with the manufacturer via phone or internet.

Call an appliance repair specialist.
 

 

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