Super Cold, Super Fast
Your kitchen’s freezer operates at about 0°. In the blast freezer, temperatures drop to -40°. Fans distribute this extremely cold air over the product, causing the food to freeze in only minutes. Because the freezing happens so quickly, all of the microbes in the protein are inactivated, preserving it in a state of superior freshness. While we often think of meat and seafood that is unfrozen as “fresh,” it is quite the opposite. It’s in the process of breaking itself down and deteriorating in quality in both flavor and texture.
Our products are all vacuum sealed, a process in which oxygenated air - and any residual moisture and microbes – are removed from inside the packaging, ensuring there’s absolutely nothing but the protein inside. And…even better, our vacuum sealing ensures that the protein can stay in your freezer for up to a year without deteriorating in quality.
To thaw, just put it in the fridge overnight or – if you’re in a hurry – under cold water for as little as 30 minutes!
