Once in route, you will receive numerous notifications with tracking details. You will receive notification from our system once FedEx/UPS picks up the package and their system populates data back to us. Our method requires a little more time and care, but it is one of the biggest reasons professional chefs and consumers come to us for their high-end rare proteins! All of which is why our all-natural lamb is known for its superior taste, tender texture and unparalleled quality. Most online providers have pre-cut meats in a frozen fulfillment center for long periods waiting to be picked and shipped with dry ice. Raised on vast grasslands by family farms who take sustainable stewardship seriously, our lamb is fed with natural, 100 vegetarian feed that contains no byproducts or added hormones. We understand this is a little different than other online meat companies, but most of our items are fresh and never frozen. We do not ship on Fridays because the carriers have a very high delay rate with Saturday deliveries and the product would then sit in a warehouse and have a higher chance go bad over the weekend. There was a banner on the checkout screen explaining shipping and when you could expect your order based on when you placed your order. We only offer overnight shipping currently because almost all of our meats are cut fresh per order and we need a day to cut, pack, and ship your order. You can’t leave them in the freezer too long or they become watery, limp, and tasteless, as you’ve probably experienced, that’s the dreaded “freezer burn” which makes meats taste bland and unappetizing. What’s more, you need to closely monitor frozen meats for spoilage. Plus, defrosting frozen meats takes time, energy and know-how.Īnd there’s no way you can tell how old meat is when you buy it. *Thawing makes juices seep out because ice crystals rupture cell walls. *Frozen meat can become burned so you have to keep an eye on them. *Freezing changes protein texture because ice crystals tear apart cell walls *Freezing harms meat flavor by altering protein’s tissue structure *Most grocers freeze meat, robbing it of flavor, texture and juices When you freeze meats, ice crystals form, tearing apart cell walls, this is especially true during slow freezing.įreezing damages the meat’s texture, reduces its flavor profile, and destroys natural juices, which leak out during the thawing process from damaged cellular walls inside the meat.
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