Blast-freezing is the freezing of food products by means of chilled air being blasted over the product to freeze it in the shortest time period. The lower the temperature the better, so blast-freezing therefore takes place between -20’C and -38’C.

This not only ensures optimal quality and freshness but also preserves the taste of the meat. It is well know that freezing reduces bacteria significantly and reduces the risk of potential harm to consumers.