A few weeks back when Brookshires had the sale on beef tenderloins we stocked up on a few of them to slice for steaks for family get togethers this summer.
I have a family member who is in “quarantine” due to Covid as of today. They and their family won’t make it because of being exposed to it...and that cuts our Father’s Day dinner for my Dad and Grandpa in half as far as mouths to feed.
Would I be better off cutting a frozen tenderloin in half or dethawing one of the tenderloins, cutting in half, and refreezing for later? From what I gather on google it’s no biggie to refreeze but you lose some quality when you do.
Just seeing opinions/input on if it would be better to take a bone saw to it frozen to get what we need, or to dethaw and refreeze. May just cook it all too and send leftovers to the ‘quarantine crew’ as well.
I have a family member who is in “quarantine” due to Covid as of today. They and their family won’t make it because of being exposed to it...and that cuts our Father’s Day dinner for my Dad and Grandpa in half as far as mouths to feed.
Would I be better off cutting a frozen tenderloin in half or dethawing one of the tenderloins, cutting in half, and refreezing for later? From what I gather on google it’s no biggie to refreeze but you lose some quality when you do.
Just seeing opinions/input on if it would be better to take a bone saw to it frozen to get what we need, or to dethaw and refreeze. May just cook it all too and send leftovers to the ‘quarantine crew’ as well.
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