Fall is rapidly descending upon us and it’s the time of year when folks consider purchasing ¼, ½, or whole steer or hog for their freezer. Evermore Farm products are raised, processed, and packed with the highest quality standards from birth to package. Folks often ask us if we can sell them fresh cuts. Due to our license and how we store our processed meats, we sell all our cuts frozen. Here are answers to the most common questions we get about selling frozen meat. If you’re interested in purchasing a larger volume of meat for your freezer, don’t hesitate to visit our website at https://evermorefarm.com and click on the tab about our products.
Why Does Evermore Farm Only Sell Frozen Meats?
What are the benefits of buying frozen Evermore Farm Meats products?
Our pasture-raised products are processed, vacuum packaged and frozen at USDA inspected facilities. Freezing insures our products retain their quality, flavor and freshness longer than freshly packaged meats.
Common Questions about Frozen Meats
The color is off… Why is this?
Evermore Farm products are NOT treated with Carbon Monoxide or other chemicals to enhance color. Instead of the normal bright, cherry red color the meat is a rich burgundy or brown. Evermore Farm products are usually dry-aged*, which also changes the color. The color changes may occur when oxygen is removed
during vacuum packaging causing the meat to darken.
The texture has changed…
Frozen meat may not appear as juicy and the fat looks crumbly. A small amount of moisture is lost in the dry-
aging process, however less moisture is lost when you thaw vacuum packed frozen meats than conventionally aged and packaged meats. That’s because the ice crystals that form during freezing are smaller in dry-aged meats.
If I buy frozen then I have to thaw it….
Buying fresh or frozen is a customer preference. However, with frozen meat you can choose to thaw it immediately or keep frozen to enjoy the superior flavor of locally raised meats anytime.
The dry-aging process changes meat in two ways. First, moisture is evaporated which creates a greater concentration of flavor and taste. Second, the meat’s natural enzymes break down. The connective tissue in the muscle, which leads to more tender meat. (Average Dry Aging period: Beef: 14 -21 days, Lamb/Goat: 7-14 days.)
Wet-aged meat cuts found in most U.S. grocery stores are vacuum packed in plastic trays and boxed for immediate distribution. During wet aging, the plastic doesn’t allow the meat to breathe, so it ages in contact with its own juices.