Top 5 Freezer Burns Myths—Busted!
Freezer burn has earned an undeserved bad reputation. Many people believe it means their meat is ruined or unsafe, but the truth is far less alarming. Freezer burn is simply the result of air reaching the surface of the meat, causing dehydration and mild oxidation. While it can affect texture and flavor, it won’t make your Riverbend Cattle Company beef unsafe to eat. Let’s set the record straight by tackling the top five myths about freezer burn.
Myth 1: Freezer Burn Makes Meat Unsafe
Busted! Freezer burn is not harmful. It’s a quality issue, not a safety issue. If the affected area is small, simply trim it off before cooking.
Myth 2: Freezer Burn Means the Meat is Old
Busted! Even newly frozen meat can get freezer burn if not wrapped properly. It’s all about exposure to air, not age.
Myth 3: You Can’t Prevent Freezer Burn
Busted! You can absolutely prevent it by vacuum-sealing or double-wrapping meat, removing as much air as possible, and storing at a consistent 0°F.
Myth 4: Freezer Burn Spreads
Busted! It’s not contagious—it happens on a case-by-case basis depending on packaging and storage conditions.
Myth 5: Freezer-Burned Meat is a Total Loss
Busted! While surface texture may be drier, most of the cut is perfectly fine. Just trim or shave away affected areas before cooking.
With proper handling—like vacuum sealing, labeling with dates, and maintaining a cold, steady temperature—your Riverbend Cattle Company dry-aged, hormone-free beef will stay delicious for months with little to no waste. Freezer burn may look unappealing, but it’s far from the end of the road for your premium cuts.
