Did this book prompt you to make any changes to
your farming operation? This and other feedback
is greatly appreciated!
How to Direct Market Your Beef
A package of sliced roast
beef from Ervin’s Grassfed Beef. Courtesy of Will Holder.
Frozen vs. Fresh
There is an age-old debate among meat scientists that asks the
question, “Which is better: fresh or frozen?” Our experience
has been that there is no difference in quality. In fact, our frozen
beef may be more tender because fresh, conventionally marketed beef
goes through its aging process during trans-port. So if you happen
to be first on the delivery that week, your beef hasn’t aged
enough. There is a discoloration of the beef when you freeze it,
from a cherry red color when it’s fresh, to more of a rose
color when it’s frozen. After it’s cooked, it looks
the same as fresh beef.
However, there is a perceived difference. We have yet to meet a
chef who will accept a frozen product. We’ve tried blind taste
tests and the whole shebang, but they just want a fresh product,
it’s just their deal. There are also some retail customers
who feel the same way, but it’s even sillier with them. Of
course, the first thing they do with the beef when they get home
is throw it in the freezer.