actually, I've re-read what you said

you said "I WANT THE ICE CRYSTALS TO RUPTURE THE CELLS"


but you have it backwards, when slow freezing ice crystals form outside of the cells, water leaves the cells, and the cells shrink

you need to go to -60'C (ish) to rupture cells on mass


there is a slight skin effect, where you can burst the cells on the surface of the meat if you fluctuate the storage temperature of the meat - as the surface defrosts moisture forums, when it refreezes the ice crystals are larget than previously