Ever wondered why we sell our meat frozen? Well, here are the facts!
Firstly, the technical term for the type of freezing carried out on our meat is called Blast Freezing. This takes place at our processors in their state of the art, modern facilities. Blast freezing essentially takes the meat to a very cold temperature, very quickly.
There are two mains reasons for blast freezing fresh meat; for safety and for quality.
Fresh meat is liable to develop bacteria and these grow and multiply as long as the meat is fresh and not chilled or frozen. Chilling or freezing the meat reduces the exposure to this bacteria. However, with blast freezing, because the process happens so quickly, the meat has minimal time to be exposed to bacteria. This is particularly important for those who are more vulnerable to bacteria like young children or caterers serving hospitals and nursing homes.
Quality is of course of utmost importance. In fact, in a recent survey our customers listed quality as the most important factor they consider when purchasing meat. During the freezing process, water that is naturally contained within the meat crystallises into ice. The longer the freezing process takes, the larger these ice crystals are. Large ice crystals damage the cells within the meat and thus effect the quality and flavour. They can effect cause nutritional deterioration. By blast freezing our products, we avoid this as the ice crystals formed are much smaller due to the rapid nature of the process. The flavour, quality and nutrition are locked in for you to enjoy at home with your family.