Why Frozen (Steaks) Are Better Than Refrigerated
The flavor, quality, and texture of a steak can all depend on its age. Too “green” and it’s full of water, with a diluted flavor and all its tough protein chains still intact. Too aged, and we see a full deterioration of the meat. The ideal age of a steak is something a supplier or butcher has to carefully manage by balancing aging time, temperature, and moisture content.
All this careful consideration goes out the window when you have steaks sitting in the grocery store aisle for days or weeks. Not only are you not in control of your steak’s aging, but there could be all kinds of artificial dyes and measures taken to make sure cuts of meat “look” their best in stores, with no thought going to the taste or quality.
Frozen steaks are professionally preserved by qualified butchers and distributors at the ideal level of aging to provide the highest quality eating experience.
When we age our boneless Cape Grim New York’s for 35 days, we're doing everything we can to capture that integrity of the moment. So once we’ve gone through the steps to age it properly, we flash freeze it, stopping it in time.
This allows us the ability to capture that perfect moment, save it for long-term use in our freezers, and even ship it to people in the States.
Refrigerated meat (which expires relatively quickly) causes more food waste, goes past its ideal age point, and has to be consumed fairly soon after purchase.
After careful consideration, at Herd & Grace we’ve made the decision that freezing our cuts leads to a better guest experience and allows us to provide a higher quality product.
We love talking about our passion for these products in person at our Los Angeles location. Order online and try our high-quality proteins for yourself today.