Anonymous Modernist 4866

I never tried it, but I do not think it is a good idea. Because in the freezer the cells of the meet are slightly cracked. During cooking the moisture will release, and that is not good. You want to have moisture inside, to make it slightly juicy. The temperature difference (temperature profile in the meet) will be to big, from -5 to 70C. You put a lot of stress in the meet.