Frozen is fresher
Nothing is better than 100% fresh, but "never frozen" is very, very different than "fresh."
Most available “fresh” meat and seafood sits for several days in refrigerators or supermarket coolers, where active microbes begin an enzymatic breakdown of the food. We blast freeze all of our protein, inactivating the microbes before this breakdown can begin. The blast freezing, which only takes a few minutes, seals in the natural freshness, keeping the protein, its texture, and its flavor fully in tact for you to enjoy. After freezing, the meat and seafood is vacuum sealed, which keeps moisture out and ensures against ice crystals forming.
We ship on dry ice, so your meat and seafood stay frozen until you’re ready to thaw and cook, unlocking all of the fresh taste and texture that was sealed in.
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