Superfrozen at –40 °C: When Ripeness Is Preserved with Precision

Timing is everything – –40 °C instead of conventional freezing – Consistent quality for the highest standards

The crucial moment comes after ripening. That’s exactly when we freeze our products at –40 °C. This “Superfrozen” process stops the ripening process precisely and preserves the texture, juiciness, and flavor in their optimal condition.

Unlike conventional freezing at –18 °C, freezing at –40 °C produces significantly finer ice crystals. This protects the meat’s cellular structure and ensures that it retains its full quality after thawing.

For you, this means reliability: consistent enjoyment, no matter when you prepare it.