Deep-freezing involves exposing meat to extremely low temperatures, generally around -40°C. This technique allows the water inside the meat cells to form microscopic ice crystals, which prevents bacterial growth and delays decomposition. Refrigerated meat, on the other hand, is kept at higher temperatures, around 0-4°C, which slows but does not stop the deterioration process.

Nutrient Preservation

One of the strengths of deep-freezing is its ability to keep nutrients intact. By exposing meat to temperatures as low as -80°C, ice crystal formation is minimal, preserving the meat’s cellular structure and, therefore, its nutritional properties.

Flavor and Texture

Deep-freezing helps retain the meat’s original flavor and texture. Because crystallization is reduced, the meat does not lose water during the thawing process, resulting in a juicy product with an authentic flavor.

Food Safety

The low temperatures used in deep-freezing slow the development of microorganisms, guaranteeing a safe product for the consumer.

Shelf Life

While refrigerated meat has a limited shelf life of a few days, deep-frozen meat can be stored for months without losing quality, making storage and planning easier.

At Burgués, our mission is to offer products of the highest quality and authenticity. Thanks to deep-freezing, we guarantee burgers with unbeatable flavor, safe and ready to be enjoyed whenever hunger calls. Cheers and bon appétit!