When you buy "fresh" meat at the grocery store, you have no idea how long it has been sitting in that display case. However long it is, I can assure you that it has been sitting there a LOT longer than our meat did before it was vacuum sealed and frozen quickly to preserve the meat at it's absolute peak of freshness.
FROZEN FOOD SAFETY
Freezing kills parasites and prevents the growth of microorganisms that cause both food spoilage and food borne illness so food that is kept constantly frozen will always be safe to eat. Only quality suffers with lengthy freezer storage. Once frozen food is thawed, these microbes can again become active so you should treat defrosted food as you would any perishable food.
FRESHNESS & QUALITY
Not surprisingly, the freshness and quality at the time of freezing will be reflected in the condition of the frozen food. We freeze our meat immediately after our butcher cuts it. It doesn't sit in a display cooler for a few days before going into the freezer. We vacuum seal it in small portions that freeze really quickly in our commercial freezer before large ice crystals can form. This combination of fast freezing, packing in an oxygen free environment and dark, cold storage ensures that our meat will keep at top quality for at least two years.
Freezing does not affect the nutrient value of meat and poultry products.
Proper packaging helps maintain quality and prevent freezer burn. We vacuum seal all our meat to ensure the highest quality and prevent freezer burn.