Why We freeze our product

Why a frozen product?

Because too much salt is bad for you.

Many a year ago before refrigeration people used to have to heavily salt their meat to store and then boil the life out of it to be able to eat the meat. Thanks to James Harrison an Australian inventor who invented the freezer in 1854, we can now lock in the Nutrition, flavour, and the freshness of your meat.

Our family has always had our meat kept in the freezer for the necessity and convenience, but we also realise not everyone is used to this. Freezing meat not only locks in the nutrition and quality, but it gives longevity to the product. Red meat will last in the freezer without spoiling for over 2 years

As to why we freeze our meat is to provide convenience for you as the consumer and ensure meat quality at slaughter.  To get the best consistency, we like to process our meat on a rising plain of nutrition. Due to our meat being 100% Grass-fed and Grass finished we only have a few small windows of opportunity throughout the year, when our stock is on the rising plain of nutrition. This allows us to supply a consistent product year-round.

All our meat is frozen fresh, we process, package, and freeze all on the same day. The best way to thaw frozen meat is by placing it in a bowl or plate in the fridge to thaw – so make sure you get it out in the night before, it will last in the fridge for up to 3-5 days.