Frequently Asked Questions

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Frequently Asked Questions

Frequently Asked Questions

Fresh Frozen is the process by which meat in peak condition and freshness is preserved by rapid freezing to temperatures below -18°C. It is then stored and distributed in this frozen form. When thawed properly, there is virtually no discernible difference compared to fresh meat. 
Freezing meat at such cold temperatures drastically slows down bacterial growth and substantially preserves the original quality and wholesomeness of the meat.

Always thaw meat indoors and in a very clean place. As meat thaws, it is prone to bacteria developing - cleanliness of the surrounding area and utensils is of utmost importance.

There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave

REFRIGERATOR. The ideal method is to thaw meat in the refrigerator. Therefore, plan ahead for a slow thaw. Small items may defrost overnight; most foods require a day or two. For large items such as a turkey, cater one day for about every 2kg (or 5 pounds) of weight.

COLD WATER. For faster thawing, place food in a leak-proof plastic bag and immerse it in cold water. Frequently check that water temperature is cold; change the water every 30 minutes. Note that if the bag leaks, bacteria from the air or surrounding environment could contaminate the food. After thawing, cook immediately.

MICROWAVE. When using a microwave, food will defrost very quickly and unevenly with some parts becoming warm or even starting to cook. Plan to cook it immediately after thawing.

There are several steps where meat is handled: At the shop, Storage, Preparation, Cooking, and Chilling. For comprehensive and easy-to-understand advice, please click: Meat Safety.