Taste is king, and the first thing that is effected during the freezing of meat is the flavor. The speed at which something was frozen changes the amount of ice crystals that are created inside the cells of your meat. Slow freezing creates a few large crystals and quick freezing creates a large number of small crystals. Ice crystals no matter the size can damage the cell walls inside of your protein and ruin its texture as well as destroy natural juices during the thawing process.
If it ruins the taste, why would companies freeze the meat? The answer is simple, to extend shelf life of the product. Red meat can be frozen for months without spoiling, which means there is no guarantee on how old the product you are purchasing is. At Premier Meat Company we age meat as well; dry age that is. For example, see this amazing rib chop bone-in steak, dry aged for 28-days to tender perfection. This means we pick meat with perfectly even fat distribution for storage in a climate and moisture controlled room to allow time for the beefs natural enzymes to break down (which is what makes the meat more tender).
Fresh and never-frozen guarantees flavor and quality of your proteins. Don’t take our word for it though, try it for yourself. Wether it is a perfect rack of lamb, a classic and simple chicken breast, or an expertly aged piece of beef; we know you will be able to taste the difference.