Meat processing question

[rides bike to work]

Got a nice little buck in the weekend and decided to buy her it our selves. Cut and wrapped steaks roasts and stew meat then had a bowl of scraps for the grinder but couldn't get the grinder on time so I put the meat in a ziplock bag and froze it. Would it be ok to semi thaw it grind it then freez it again.

[LuckyHorseshoe]

I usually do my own steaks/roasts throughout the year, freezing all the grind. I take it to the local deli after the season and the rush is over to make sausage. I've never had a problem with it before.

[findlyflats]

not a problem, i do it, mix bacon and seasoning when i grind it

[jeff341]

cold meat grinds well....just not frozen solid

[BMAC0]

not a problem at all, always freeze the chunks and scraps then partially thaw overnight and into the grinder!

[saskbooknut]

We freeze chunks and trim to grind just before using. Ground meat does not keep as well as chunks of venison in the freezer.

[Arctic Lake]

Yes !
Arctic Lake

[604Stalker]

Keeping it cold will be your main objective its frowned upon in a food safe sense because of how often food is handled during the processing storage and delivery of comercial grade food. If you have kept your meat cold through transport and storage you should be fine just dont let it get exposed to temps over 4 degrees for more than 2 hours.

[Bigdoggdon]

Some of my meat gets frozen and thawed repeatedly.

1. cut into chunks for the grinder and frozen
2. partially thawed and ground into sausage and re-frozen
3. thawed and put through the smoker and frozen again
4. thaw and eat later