Meat in Cooler in Freezing Temps

[jbwright]

I killed a buck Friday morning, had him quartered out in about 2 hours (took my time, pulled multiple other cuts off too) in 45* weather, with Friday evening the temps dropping into the 20's. I'd add that I let the meat hang back at camp at 45*~ ish degrees for about 2 hours. I also deboned the hind quarters because I had the time and wanted to go ahead and get it knocked out (and not carry that extra wt).

Put him on ice in cooler back at camp for about 24 hours, got home last night and the temps are in the low 20's. I'm doing wet age on ice due to prior success with this method, but never dealt with a Yeti with meat on ice on my back deck with the outside temp below freezing. I've been checking the meat and it's definitely hardening up - though not getting completely frozen (yet). I assume this would slow/stop the aging process? Is that a correct/fair assumption? Due to the amount of time I have this coming week, I was only planning on aging the meat about 3 days. Final thing is I trimmed all of the meat of sinew/silver skin/etc. except the front quarters.

Appreciate any help here. Thanks, guys.

 

[TxxAgg]

What is the question exactly?

Have you PM'd Luke from Eastmans?

 

[jbwright]

Does meat on ice in a cooler which is in freezing temperatures slow/stop the aging process? Is there anything I should be concerned about? Should I have done / do anything differently?

 

[Jason Snyder]

Does meat on ice in a cooler which is in freezing temperatures slow/stop the aging process? Is there anything I should be concerned about? Should I have done / do anything differently?

When meat freezes the enzymatic breakdown of the fibers will stop.

Bring your cooler inside?

 

[EdP]

Based on this

When meat freezes the enzymatic breakdown of the fibers will stop.

it appears you have 2 options:

1) Bring your cooler inside and put some ice in it. Check periodically to ensure it is staying cold.
2) Leave cooler outside and put some water jugs in it. Check periodically to ensure all the water has not frozen.

 

[jbwright]

I don't think it matters, but can y'all put my mind at ease that there's no risk of spoilage? Like I mentioned above, I *think* this was about the most ideal conditions in terms of ambient temp when I quartered out and the subsequent temps that evening (Low 40's dropping into the teens).

 

[rayporter]

it wont spoil.
this season i put several deer in a cooler in the same temps and just propped the lid open an inch.

 

[Jason Snyder]

I don't think it matters, but can y'all put my mind at ease that there's no risk of spoilage? Like I mentioned above, I *think* this was about the most ideal conditions in terms of ambient temp when I quartered out and the subsequent temps that evening (Low 40's dropping into the teens).

It certainly won’t spoil in three days. Meat with a constant internal temp of 60 will keep for three days.

 

[MarkOrtiz]

I've had 4 whitetail and an axis in coolers on my back porch while I butcher them after work for the last 7 days. I just finished up last night. I did have to bring some of it inside and let it soften up for an hour before I could split the muscles easier. I don't see an issue with it. I just keep it dry and out of any water.

 

[Larry Bartlett]

1. Dont let the meat reach an internal temperature of 28F before rigor has come and gone (2-3 days). If it does begin to freeze, the muscles will contract permanently, called Cold Shortening. Tuff as ****.

2. Tenderness is a result of lactic acid conversion, which is a process that moves slower in cold temps and faster in warm temps. Cold meat is below 40F, warm meat is above 50F.

3. The basic science for aging meat is: Three days after rigor, or by day 6 post harvest, lactic acid tenderization is about depleted within the muscles. Aging beyond this day is a personal quest for desired results.

 

[Larry Bartlett]

If I read correctly you harvested the animal this friday (like yesterday morning)? Your meat should be firm now and most of tomorrow, then by Monday soft again (glycolysis / rigor mortis).

 

[WRO]

1. Dont let the meat reach an internal temperature of 28F before rigor has come and gone (2-3 days). If it does begin to freeze, the muscles will contract permanently, called Cold Shortening. Tuff as ****.

2. Tenderness is a result of lactic acid conversion, which is a process that moves slower in cold temps and faster in warm temps. Cold meat is below 40F, warm meat is above 50F.

3. The basic science for aging meat is: Three days after rigor, or by day 6 post harvest, lactic acid tenderization is about depleted within the muscles. Aging beyond this day is a personal quest for desired results.

My experience is that of the freeze on the bone they’re not tough, if they freeze boned out they get tough..


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[ColPenguin]

Does meat on ice in a cooler which is in freezing temperatures slow/stop the aging process? Is there anything I should be concerned about? Should I have done / do anything differently?

You had it in a cooler on ice within a couple of hours. The meat is on ice and there are freezing temperatures. How is it going to spoil?

I have left field dressed deer hanging in a cool barn over night. Then cooler aged it in salt, water, and ice brine for days without spoiling.

I had one freeze in the cooler back in November. It took me a little longer to process as I had to thaw a bit of meat at a time to handle it.

I don't understand what you're worried about, it's on ice in a cooler. It will keep in that cooler for days as long as you keep maintaining the ice.

 

[ColPenguin]

1. Dont let the meat reach an internal temperature of 28F before rigor has come and gone (2-3 days). If it does begin to freeze, the muscles will contract permanently, called Cold Shortening. Tuff as ****.

Interesting, have never experienced the cold shortening. Usually I cooler age in ice and water for 3-5 days though.

 

[Qpski]

Alot of butchers will age meat in their coolers at 50 or so degrees for a week before they process it (helps with tenderness of the meat), so at least a week for sure. With plenty of ice, the meat should be around 32 deg, so probably longer at that temp, but I wouldn't go much longer than a week to be on the safe side.

 

[5MilesBack]

The cooler should keep it from freezing in 20 degree temps. I keep my water in coolers in much colder temps during late rifle seasons so that it doesn't freeze.