It’s happened to all of us—we’ve reached into the recesses of the freezer to retrieve a long-forgotten bag of frozen goods only to find it crystallized. After thawing it out we find that the quality has suffered; what should be crisp is now soggy and has that signature freezer-burnt flavor.
Memories like these fuel questions we receive occasionally from potential Shipley Farms Beef customers regarding the quality differences in our frozen beef and the un-frozen cuts they can buy from their local grocer. Folks who reach out to us with questions have this in common: they are concerned with the quality of the food they are choosing to consume and support. This concern is something we understand here at Shipley Farms, which is why we’ve created this buyer’s guide to explain why we choose to freeze our products so that our customers can Eat Better Beef.
Fresh v. Frozen
The debate over fresh versus frozen foods has recently stemmed in part from marketing campaigns by fast-food companies to purport the quality of their products. Competing fast-food chains claim that their food is fresher because it’s never been frozen. These campaigns have resulted in the commonly held belief that “fresh” must be better than “frozen.” However, industry experts have stated that in regard to taste and nutritional value, un-frozen cuts of beef are in no way superior to frozen cuts raised in similar environments.