fatslob-:O on 27 January 2018
Theoretically speaking if the meat was entirely frozen this whole time then it's safe because almost any microbe activity is suspended for that duration ...
Recommendations are mostly geared towards being palatable rather than safety. The question OP should ask himself should be does he really want to eat steak with 2 year old freezing damage ?
If OP is squeamish then he should cook it "well-done" since that incinerates the meat ...
