Posting this mostly because people here are a bit more interested in health and safety than the norm. Chubs are Those sausage things with metal clips on the ends that are the cheap way to buy ground meat. I ran into a guy who bought and tested one and it was quite bad. I think I know what the issue may have been: it was frozen too fast. There are two ways to sterilize stuff with heat: cook it or freeze it. The freezing has to be done in a particular way though. The deal with freezing is when the ice crystals for they lyce the cells. Speared from the inside as it were. If the freezing is done fast enough though the crystals are smaller and the cells may not lyce. If they don’t they can just come right back. My dad did cell line research and the way he would do it to preserve cell lines is to got them to just above freezing then pour in liquid nitrogen. Meat companies don’t do that of course, but they do have blast freezers. So the way to be safe is thaw them in the fridge, then toss them in the freezer. A consumer freezer is much less powerful than a blast freezer and it will freeze them slowly enough to get nice big deadly ice crystals.
