Chilling and Freezing

What happens here

After labeling, products are moved to a specialized cooler (not a freezer) set at 28-32°F (-2 to 0°C). The meat rests here overnight (for 24 hours) to allow its myoglobin to properly oxygenate and achieve the desired red color. This crucial step prevents the meat from turning gray if it were immediately flash-frozen, as customers prefer a vibrant red appearance. Only after this chilling process is the meat transferred to a sub-zero freezer (around -10°F or -23°C) where it typically takes 24 hours to fully freeze. Frozen meat is then stored, with a recommended shelf life of 1-2 years.

Goal: Properly chill and freeze meat to maintain quality and appearance.