Freezing meat is a common method used by food processors and individuals to extend the shelf life of meat. There are a few different techniques used for freezing meat depending on the type and cut of meat.
Shock freezing is the fastest method used to Frozen Meat. It involves placing freshly slaughtered or butchered meat in a blast freezer at temperatures below -30°C. The extreme cold temperatures freeze the moisture within the meat cells rapidly, preventing the formation of large ice crystals that could damage the cell structure. Shock freezing takes one to two days to completely freeze cuts of meat like steaks or chops. It is commonly used by commercial meat processors
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