Here's why:
* Freezer burn doesn't cause food poisoning: It's a form of dehydration, affecting the texture and flavor, not safety.
* Cooking kills bacteria: Properly cooking the meat will eliminate any potential bacteria that might have developed.
However, there are some caveats:
* Taste and Texture: Freezer burn makes the meat tough and dry, impacting the flavor.
* Nutritional Value: Some nutrients might be lost due to dehydration.
* Appearance: Freezer burn makes the meat look unappetizing.
Here's what to do:
* Trim the freezer-burnt parts: Cut away the white, dried-out portions.
* Cook thoroughly: Use a meat thermometer to ensure the meat reaches the safe internal temperature for its type.
* Consider using it for dishes where texture isn't critical: Use freezer-burnt meat for stews, soups, or ground meat dishes.
It's better to prevent freezer burn in the first place:
* Wrap meat tightly: Use airtight freezer bags or wrap meat in plastic wrap and aluminum foil.
* Label and date: This helps you rotate your meat supply and use the oldest first.
* Avoid over-freezing: Don't store meat for extended periods.
Ultimately, if you have doubts about the safety of the meat, it's best to err on the side of caution and discard it.