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- Aug 27, 2018
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OH NO. I had some corned beef that I had to throw in the freezer after cooking, but it was point cut, so I think the extra fat 'saved' it from any freezer burn (but it was only in there for a couple of days). Right now I've got a huge sealed piece that I am thawing out to, hopefully, cook for Wednesday or Thursday.It was pretty terrible, actually. We had to toss the cooked corned beef in the freezer while I was defrosting the fridge, and then thaw again, so it's got the texture of a Michelin Run-Flat tire.