Why Chilled Meats Are The Best

Chilled meats rule, frozen ones don’t. Period.

To start with, ever tasted meats or seafood that tasted, well, tasteless?

They were likely frozen!

And frozen meats/seafood never quite taste the same as fresh ones.

Technically speaking, meats are best chilled in temperatures between 0-4 deg C. Freezing happens in temperatures below 0 deg C. Both chilling and freezing meats have their benefits-both prevent spoilage of meat once it’s been cut.

Yet chilling trumps over freezing in the following ways:

Chilled Meats are Flavoursome & Juicier

When meats/seafood are frozen, the water content in them turns to ice. You can prevent this by chilling them. No icicles. Only fresh, tender meats!

Taste and Texture are a Treat with Chilled Meats!

Ice formed in frozen meats/ seafood takes away from the real taste & texture.
But chilled meats preserve the taste & the texture.

Just how they’re meant to be had!

You Care about Nutrition. So Do Chilled Meats/Seafood!

Freezing meats/seafood takes away from their nutritional content. While chilling meats/seafood result in no nutritional loss. You get to relish them in their purest, best form!

No Thawing=Faster Cooking!

Frozen meats need proper thawing to preserve freshness.
While chilled meats don’t need to be thawed at all!

So, you can cook faster & spend time doing other things you love,
besides enjoying our ‘Always Fresh, Never Frozen’ meats and seafood.

Would you still want icicles in your meat/seafood? We bet not!

Let us know in the comments section if chilling meats/seafood made a difference to your recipes.


  1. Try chilling meat for storage in the freezer for more than 10 days…it will be partially rotten.If you wish to preserve meats for more than 10 days..upto 1 year..then FREEZE TO MINUS 33 AND STORE MAINTAINING THE MINUS 33 DEG. CELCIUS TEMP. CONSTANTLY.THAW TO ROOM TEMP..26 DEG C PRIOR TO COOKING…BY KEEPING IT IN A REGULAR FRIDGE AT 15 DEG C
    .over 3 days.You have reusable protein on tje third day to begin marinade or use other methods to finish your meats for the table. DONT PLAY LEAPFROG WITH A UNICORN WHEN IT COMES TO COOKING,MEATS AND THEIR PRESERVATION. THERE ARE MANY WAYS TO OPTIMISE FROZEN MEATS FLAVOURS AND ABOVE ALL TEXTURES WHEN IT IS COOKED FINALLYCHEERS


    Hey licious.get your webmaster off the stuff he is using.im not
    Reposting and wasting my time with you Food amateurs

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