What is the difference between fresh and frozen meat?Updated a year ago
Quality fresh meat is up to 70% water. When meat is frozen, ice crystals can form, expand and cause significant damage to the muscle cells, resulting in a loss of taste and even nutrition. Once the meat thaws, the damaged cells may ‘leak’ salts, proteins and rich flavours that would otherwise be captured, reducing the meat quality and dining experience. For more information on how and where to store your product, read here.
