The technique we use for freezing meat is known as blast freezing. In this process, fresh air, typically at –31ºC, is blown at high velocity across the entire freezer over a relatively short time – usually 26 hours.
Meat pieces are frozen evenly with very low levels of water crystals forming within the muscle tissue. This way, both taste and the integrity of the meat cell structure are preserved.
Only natural air is used in this process – the town where we freeze our meat is near the Pacific Ocean at the Southern end of New Zealand where pure Antarctic winds move up the coast.
Cryogenic freezing is never used on our meat. Neither are any chemicals such as carbon dioxide or hydrogen.
