The Benefits of Frozen
Once your meat has reached the perfect point of maturation, we cut, vacuum pack and professionally freeze it, free of charge, to lock in the flavour, freshness and quality.
Our specialised freezers allow us to shock freeze your goods, locking in taste and nutrients that could otherwise be lost, ensuring you get the highest quality products delivered to your door.
The Benefits of Shock Freezing
Our freezers chill faster and at much lower temperature than home-freezing, locking in the freshness. The faster that food is frozen, the smaller the ice crystals are that form, which means less damage is done to the cell structure.
By shock-freezing immediately after your meat is cut, the extremely low temperature preserves the meat naturally, at its best, so that when you defrost and cook your product, the quality is as high if not higher than the majority of fresh meat.
Your meat goes into our freezer straight after cutting and consequently it contains very little bacteria. It leaves our freezers nearly twice as cold as with conventional freezing, which better prevents bacterial development.
Simply place your order from the comfort of your own home. Your order will arrive packed for perfection in dry ice, in a reusable insulated coolbox, so your goods will be protected and kept at the perfect temperature.
Your food arrives frozen in conveniently sized portions, ready to pop straight into your freezer. Each item is clearly labelled and bagged in special packaging that helps prevent freezer burn. Use it when you're ready - simply allow your meat to thaw in the pack for maximum freshness.
Getting the Best Out of Your Food
Keeping your frozen meat in its original Donald Russell vacuum packaging not only prevents freezer burn, it also makes the best use of space in your freezer. Your meat will last longer and stay in the best condition if you keep it frozen at -18ºC or below.
Upright freezers should not be overloaded, as this can prevent them from operating correctly. Chest freezers, on the other hand, run more efficiently when filled up.
Allow plenty of time for your meat to defrost - 24 hours for small cuts and up to 10 hours per 500g for larger joints. It's safer if it can defrost in the fridge and there will be less drip loss so the meat will be more succulent.
Never leave meat to thaw in a warm environment, for example, next to a central heating boiler, tumble dryer, washing machine or fridge, or even a warm windowsill that catches the sun. This can lead to a risk of food poisoning.
Traditionally matured meat can have a marginally darker appearance and slight odour when it is first removed from the vacuum pack. After about 20 minutes of exposure to fresh air, the meat regains a bright, natural colour and the odour fades. This natural process is called 'blooming'.
We recommend that you take your meat out of the fridge, remove the packaging and pat it dry with a kitchen towel, about twenty minutes before you cook it. Keep it loosely covered if you prefer. This allows it to come to room temperature, and makes for a more tender end result.
Your meat will now be ready to cook - enjoy!