If you want even more cooking tips, I highly recommend visiting "Cooking Tips Live With A Professional Chef". Here you can find hundreds of cooking, technique, food problem, cook book, food product, recipe and formula tips.
Chef Walt also has an online monthly magazine "Kitchen Detective Magazine". You can read my column in the magazine each month to find more tips on pork, beef and venison. Chef Walter Painter has over 41 years experience as a Professional Chef.
Freezing
Slow freezing is undesirable as it makes for greater breakdown of muscle cells and subsequent greater juice losses when meat is thawed.
Freeze at temperatures as far below zero as possible.
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General (Beef, Pork and Deer) Tips
* Bacon won't curl if you dip it into cold water before
frying. Or, for bacon pieces try cutting it before frying
and you'll have nice even bits.
* After your French fries are done, shake them in a large
paper bag to absorb the excess grease.
* To prevent spattering when pan frying meats, first
sprinkle in a little salt.
COOKING FROM FROZEN:
Although it is preferable to cook your steaks, burgers, pork chops, and roasts from a thawed state, it is possible to obtain satisfactory results without thawing.
Place your meat farther from the heat when broiling or grilling. Broil or grill 1 1/2 to 2 times the suggested time for thawed steaks, burgers and pork chops. Roast 1 1/3 to 1 1/2 times that suggested for thawed roasts.