The most natural way to preserve your food and ensure minimal or zero food waste, is to believe in the freeze.
The quicker meat is frozen, the better it tastes. This is because the ice crystals then stay minimal. As food drops below freezing-point, ice crystals form in and between every cell, of the meat that is freezing.
The slower the food is frozen the bigger those crystals grow and, as they get bigger, the more damage they do to the walls of each cell. This is important for something like beef, which is 75% water. When the cell walls are damaged, you'll lose a lot of the natural juices and texture that it has when fresh.
This is why we freeze our sustainably farmed, utterly delicious meat at its prime, as quick as we can. The process is called blast freezing.
Your freezer should operate at around -18°C but ice crystals form between -1°C and -4°C. The longer food stays in that temperature zone the bigger those ice crystals get. Our blast freezers bypass this crucial zone as quickly as possible meaning the food freezes so fast it barely has time to even develop crystals so the cells stay undamaged.
That means your food keeps its flavour, texture, freshness and more of its nutrients than slow frozen food. Our produce is naturally preserved at its optimum quality for up to a year.
It also ensures that we waste next to nothing, which is pretty cool too.
