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.