Why do we supply Frozen Meat?

Technological improvements in freezing technology have improved the quality of frozen food

  • Most commercial foods are now ‘quick frozen’ – this process minimizes any cell structure damage.
  • It is impossible for bacteria, yeast or mould to multiply on frozen food meaning that as long as it is stored at the correct temperature, it will not spoil.
  • Freezing preserves food in its freshest state locking in the nutritional qualities, fresh flavours and natural textures of the food.



Frozen food is a safe and hygienic choice

  • Freezing stops all microbiological activity including harmful pathogens that cause food poisoning.
  • Frozen foods stored at -18°C or lower will remain safe indefinitely. How incredible is that!
  • Freezing is an entirely natural process.