Residual meat/Burger parts ... freeze and refreeze???

[David Bartholomew]

Somewhere on this site, I was reading where one gent will take the residual meat pieces of the deer he just processed and freezes them (yes, bagged correctly and to be used LATER for burger).  Then, after the season is over and all his deer have been processed, he takes all of these frozen bagged/pieces ... thaws them... grindes them up for burger, and then refreezes.   Since I just don't know then answer... is this freezing, thawing and refreezing setting yourself up for bacterial concerns?  I thought once frozen..thaw once and that is it...use it or lose it.  Any ideas?  It did make sense to save all the pieces till you had "enough".  Tks!~ David

[Charles K.]

Well...you can grind frozen, or slightly frozen meat, better than anything. As for 'bacterial concerns'...anything we grind goes into the pot for cooking , or if making sausage/jerky we add prague powder for killing bacteria...should be no problem, but if anyone is a butcher or meat inspector I'd like to read what they say.
We've never had any problem thawing-grinding-refreezing.

[Al Dente]

The problem arises when the meat keeps going through the danger zone of 40-140 degrees, that's where bacteria thrive.  But if you cut the meat into small pieces that will fit into your grinder before freezing, you can grind them slightly defrosted.  Just keep them from touching while freezing, then when frozen, transfer them into a bag.

[Matthew D]

I will tell you from teaching microbiology, dry heat (cooking) is the most unrelievable way of killing microbes and as Al said, you hit the "room temp" zone two times, giving the bacteria that cause disease a second shot at reproducing. Also, on a side note, freezing does not kill most baterica, only slows down their reproduction to an almost stand still, that is the way they ship most speciums across the country.

[David Bartholomew]

So, is the solution just to process the deer, grind up the residual / burger parts right then and there (although there might not be enough to make it worthwhile) and then clean up?!?   As I said, the other gents suggestion seemed more "efficient", but I just want to be safe.  Heck, my family is eating the meat... no one else (mostly)!  David

[BigRonHuntAlot]

Hey David, Check this out it should answer your questions. I have not had any problem with refreezing venison when making sausage or burger. We eat it all year.

 http://hgic.clemson.edu/factsheets/HGIC3064.htm

[David Bartholomew]

Folk, thanks for the input, and Ron, thanks for the webpage reference.  I guess it just comes down to what one feels about it...and, common sense.  Besides doing my own processing this year, I'm also using a Food Saver vaccum system to package.  David

[Al Dente]

Best case scenario is that you process your vension, steaks, chops, burger, sausage, etc... immediately then vacuum frezze it.  Sometime life does not dictate that, but by making sure all utensils and work surfaces are clean, having the meat frozen, and all the grinder parts taken from the freezer as well, you should not have a problem.  I've made sausages from frozen burger given to me by relatives, and I'm still fine.  Sanitation is just as important as temperature.  Freezing, partially thawing, then re-freezing is alright, just don't do it more than that.  And make sure to fully cook the sausages, especially if you've added pork.