Your kitchen’s freezer operates at about 0°. In the blast freezer, temperatures drop to -40°. Fans distribute this extremely cold air over the product, causing the food to freeze in only minutes. Because the freezing happens so quickly, all of the microbes in the protein are inactivated, preserving it in a state of superior freshness. While we often think of meat and seafood that is unfrozen as “fresh,” it is quite the opposite. It’s in the process of breaking itself down and deteriorating in quality in both flavor and texture.
That layer of the frost on the peas? That’s moisture from the air trapped on the inside of the bag that’s frozen over time. Won’t happen with our protein. That’s because we vacuum seal all of our products. In vacuum sealing, oxygenated air - and any residual moisture and microbes – are removed from inside the packaging, ensuring there’s absolutely nothing but the protein inside when it enters the blast freezer…and nothing but protein comes out of the package when you’re ready to eat it. And…even better, our vacuum sealing ensures that the protein can stay in your freezer for up to a year without deteriorating in quality.
Our proteins arrive frozen and can stay in your freezer for up to a year. When you’re ready to cook, thawing overnight in the fridge is the best method. Thicker, denser proteins like steak, will take a little more time than thinner or more delicate proteins, like salmon or ground meats. Provided they stay sealed in their packaging, you can keep them in the fridge for a few days (5-7 days for meat, 3-5 days for seafood.)
Don’t have time to wait for your protein to thaw? Seriously. No problem at all. Just take your protein straight out of the freezer and place it in a cold bowl of water. The vacuum sealed packaging will protect the protein while it thaws. Thaw times will range depending on the product, but it should be fully thawed within 30 minutes max!