Quote Originally Posted by S_B View Post
Freezing lowers the enzyme activity and oxidation occurs. But the meat or veg is still raw, which is defined as not cooked unless it reaches a temp above 104 degrees.
There will always be the "extremist" or "Raw Foodist" who will disagree.
Actually, raw literally means uncooked and unfrozen.

Freezing changes the composition and enzyme activity also, just not as drastically as does cooking.

It is not just "extremists" that disagree, it is every butcher and meat shop the world over.

There is simply a difference in "raw" and "previously-frozen" meats ... and that difference is ALWAYS reflected on the labeling.

Pay closer attention next time you go to the butcher or meat department

Jack