HeSmellsLikeSmoke
somebody shut me the fark up.
- Joined
- Apr 2, 2007
- Location
- Warren...
I have always believed that freezing meet is harmful to the final product. This seems very relevant to competitions.
This may only be a marketing ploy, but it does fall in line with what I have always thought:
from http://www.mybutcher.com/stores/xq/xfm/Store_id.634/page_id.61/qx/store.htm
"Why Fresh Is Better
When you are buying steaks online, you want to get a good value, and you want to get great quality, right? We do to! That means we want unfrozen steaks:
Over 60% of the weight of meat is water.
When water freezes, it forms ice crystals.
Ice crystals severely damage the cells of meat on a microscopic level.
This damage will affect the taste, juicyness, and texture of the meat.
So why would anyone want to sell frozen meat? The reason others ship their meat frozen is primarily because it starts out frozen before they even ship it. Instead of using fresh meat on demand for your order, most competitors maintain frozen inventories of steaks sitting in their warehouse, and select your order from this supply. So not only is the meat damaged from the freezing process, but you have no way to tell how old your steaks really are."
What is the collective wisdom on this?
This may only be a marketing ploy, but it does fall in line with what I have always thought:
from http://www.mybutcher.com/stores/xq/xfm/Store_id.634/page_id.61/qx/store.htm
"Why Fresh Is Better
When you are buying steaks online, you want to get a good value, and you want to get great quality, right? We do to! That means we want unfrozen steaks:
Over 60% of the weight of meat is water.
When water freezes, it forms ice crystals.
Ice crystals severely damage the cells of meat on a microscopic level.
This damage will affect the taste, juicyness, and texture of the meat.
So why would anyone want to sell frozen meat? The reason others ship their meat frozen is primarily because it starts out frozen before they even ship it. Instead of using fresh meat on demand for your order, most competitors maintain frozen inventories of steaks sitting in their warehouse, and select your order from this supply. So not only is the meat damaged from the freezing process, but you have no way to tell how old your steaks really are."
What is the collective wisdom on this?