I know you're not supposed to freeze your meats, and I don't

>>9014822
water in cells freeze, bursts cell walls and a bit of moistures leaks out when you thaw it. So the texture of your meat is different, sometimes a little big grainy.

Mince meat or meat that is stewed for a long time usually has cell walls severely damaged when cooked so it doesn't really have any effect on it imo.

>>9014822
>and how could it ruin my cooking?

It won't "ruin" your cooking. But like >>9015520 explained, it can make for a less pleasant texture and less juicy meat.

Google "drip loss" if you want to learn more.

>>9015520
Animal cells don't have cell walls retard.

I buy whole beef filets and cut them into steaks to freeze all the time. Works great if you suck out the air before freezing.

>>9015864
Why don't you google it, you fucking retard?

>>9015879
anon's just being autistic about cell walls (plants) vs cell membranes (animals)

>>9015877
I do something similar where I'll buy a whole ribeye and cut it into 10 or 12 sreaks, cryovac and freeze. Never noticed deterioration in texture or flavor.