The Pros and Cons of Frozen Meat

For members of our community who have shopped with us before, you would know that our meat is sold frozen. As a business we spent a lot of time researching and understanding the pros and cons of freezing meat and in the end we believe that frozen is the better option over chilled.

The Pros of Frozen Meat

• Meat stops ageing when it is snap frozen after butchering and can be safely stored for months.
• When meat is frozen straight after it is butchered (which is how we operate at Proper Pasture) your meat couldn't get fresher. Despite the stigma around frozen, the impact on the quality of your meat is negligible.
• The number of days “fresh” meat spends in a distribution network further declines the quality of your meat. This is why you see many stores using the term “chilled” or “previously frozen” as.
• If you suffer from histamine related issues then buying meat that has been snap-frozen after butchering may be a better option for you as this lowers histamine levels in the meat.
• With over 99% of all food being imported into Hong Kong from all over the world, temperature abuse is very common during the supply chain. By keeping our stock frozen we minimise the risk of temperature abuse during transit. Our product is maintained at an even temperature throughout delivery to us and delivery to you.

The Cons of Frozen Meat

• The likelihood of your food truly being “fresh” in Hong Kong is extremely unlikely. Over 99% of food is imported into HK and if it is being sold as “fresh” you can bet that it’s been at least a few days old before you buy.
• Frozen meat requires thawing which does add a small step to your food prep and some thinking ahead. The best way to thaw meat is in the fridge over a day or two, but otherwise on your bench, making sure it remains cold.
• Many people believe that frozen meat can be drier than fresh meat. However, this is not always the case and most people don't report any difference. If you defrost carefully this will mitigate moisture loss, which is the main reason for potentially drying out meat.
• The further the meat gets away from being truly fresh (consumed in a few days of being butchered) the more the histamine levels in the meat will rise.

Lastly, with Covid-19 continuing to wreak havoc on world's supply chain, keeping our stock frozen is a much safer and effective measure to combat the delays. In the future we will look into offering “fresh/chilled” products when we can guarantee that the quality is of Proper Pasture standard.