I froze a small beef joint with the intention of cooking this from frozen in a sous-vide bath. On removing the outer plastic wrap, it appears that there is a black pad used to absorb moisture from the meat frozen to the top of joint. Either due to another layer of plastic or the inherent moisture in the pack, this pad is frozen solid into the meat and I cannot easily remove it.
Is it safe to sous vide this for 24 hours or should I remove it from the meat once it has defrosted sufficiently in the bath and then repackage in a fresh pouch?
Note: this is not the same as cooking meat in an oven with the absorbent pad attached as the temperature will not melt the material.