Yes what jamie said defrost it slowly dont bring it into a shop thats 20+ degrees thats why I sugested a heater set it on low and let it defrost for atleast 24 hours 10 degrees is good ....the reason for this is the same as why you want to "flash freeze" The cells are frozen at a fast rate they dont have the time to expand and rupture when you defrost the opposite happens and if things get hot to quick they expand too quick and rupture therefore leaving you with dry tough meat.
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