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Blast Freezing
Blast freezing is not the same as freezing; it is kept in an area
where the temperature is between 35C and 37C for a time of approximately
48hours to make sure that the meat is frozen to the core. This locks
in the juices and freshness and holds it in this condition until
ready for use. Since the blast freezing process freezes the entire
meat immediately, the storage life is as long as one year without
sacrificing taste
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