Premium quality at all times
Meat that is vacuum-packed requires about 30 days of ageing (depending on the product) for the development of optimum taste, tenderness and quality.
This point of maturity is best preserved by our use of the fresh-frozen process, during which the meat is shock-frozen at –30 °C. These extremely low temperatures cause the cell water to freeze, preserving consistency, taste, nutrients and juiciness.
This type of preservation is especially suitable for top-quality products as well as for products that are available only seasonally as it guarantees the highest level of quality all year round.