Vacuum-sealed Packaging and Blast Freezing

We vacuum seal our cuts in small portions and then freeze them quickly.  This combination ensures that our meat will stay at the highest quality for at least 1 year.  Since the vacuum-sealed packaging protects the meat against exposure to oxygen, this prolongs the freshness and prevents freezer burn.  

Meat that has been deprived of oxygen will become darker.  Once the package is opened, it can have a funny smell known as “confinement odour”, resulting from the vacuum sealing process.  After a few minutes, the smell will disappear and the colour will return to normal. 

As suggested by the U.S. Department of Agriculture, there is little change in nutrient value during freezer storage.