Frequently Asked Questions

  • Does Freezing Meat Affect Its Quality & Taste?

    Q: Does the process of freezing affect the quality, taste, and nutritional value of the meat?

    A: Freezing meat is the best way to extend its shelf life. The process of having it frozen allows the meat to preserve its freshness, taste, nutritional value and quality.

    There is little change in nutrient value during storage in freezer.

    Nutrients such as salts, peptides, amino acids, and water-soluble vitamins, may see small amount of loss as drip when the meat is being thawed.

    Overall, the freshness, quality, and taste of frozen meat can be maintained for up to 6 months under appropriate storage condition (we are using -18 degress of freezing temperature). Un-refrigerated meat, on the other hand, can go stale and spoil within a day.

    Reference:

    http://www.ava.gov.sg

  • Why Is Frozen Meat Darker In Color?

    Q: Is the dark colored frozen meat an indicator that the meat has gone bad?

    A: No. The color of meat, whether it is frozen, chilled or thawed, is affected by the presence (or absence) of oxygen. As frozen meat is vacuum sealed, it is seen to be darker in color as oxygen is not present. The vacuumed packaging helps to prevent meat from becoming rancid, and prolonging its shelf-life when kept in proper, refrigerated conditions (we are using -18 degress of freezing temperature). Once frozen meat is exposed to oxygen in the air, it will return to its actual color.

    Reference:

    http://www.ava.gov.sg

  • Does Frozen Meat Come From Leftovers?

    Q: Does frozen meat come from leftover chilled meat or inferior sources?

    A: No. Frozen meat comes from freshly slaughtered animals, froze and shipped directly to our distribution center.

  • How Long Would Frozen Meat Stay Fresh?

    Q: How long would my frozen meat stay fresh?

    A: Freezing is the safest way to consume meat at a later time. When meat is frozen correctly and maintained at the optimal freezing temperature, it should stay good for 6 months or more. We recommend immediate cooking and consumption once you have thawed your meats.

  • Is There An Expiry Date on Frozen Meat?

    Q: I’ve noticed that there is no expiry date labeled on the frozen meat. Is there any expiration for frozen meat?

    A: Frozen meat can last beyond 6 months (> 1 year) upon freezing. As we are a major distributor, all frozen meat products are being replenished almost on a daily to week basis. Fresh from the farm and onto the dinning table. No expiration date is labeled on the frozen meat items.

  • Does Freezing Destroy Nutrients in Meat?

    Q: Does freezing meat destroy all the nutrients?

    A: No. Freezing doesn’t destroy any microorganisms, but puts them in a dormant state. The meat doesn’t spoil while it is frozen. Freezing allows the meat to preserve its freshness, taste, nutritional value and quality.

    All our meat is frozen at recommended -18°C.

  • Is It Safe to Refreeze Thawed Meat?

    Q: Can I refreeze meat that has been thawed?

    A: When meat has reached “danger zones” of 4°C and 60°C, it is not recommended to refreeze meat for later consumption. There is usually an assumption that meat when bought in the temperature stored stated above will be consumed within 2 to 4 hours.

    However, in theory, you could thaw and refreeze meat as many times as you like. Keep it within the time as a guideline if whether the meat is considered “unsafe” to refreeze.

    Example:

    If you’re taking out the meat from your home freezer to separate the portions before refreezing immediately (meat is still in frozen state and temperature), it is still ok to refreeze.

    If you’re taking out the meat from the home freezer, thawed to prepare to cook (meat no longer in frozen state and exposed to “danger zone” temperature), it is no longer ok to refreeze (if exposed to danger zone temperature for 2 to 4 hours).

    Hope this helps!

    Reference:

    http://cooking.stackexchange.com/questions/1363/how-dangerous-is-it-to-refreeze-meat-that-has-been-thawed
    http://cooking.stackexchange.com/questions/2642/what-do-i-need-to-know-about-temperature-and-food-safety

  • Does Freezing Meat Preserve Nutrients?

    Q: Does freezing meat preserve nutrients?

    A: Yes. According to USDA, freezing of food helps slows down the movement of molecules, causing microbes to become dormant, hence saving it from spoilage, while much of the nutrients have been left intact.

  • Does Delivery Come With a Box?

    Q: Does frozen meat delivery come with a box and how are the meat packed?

    A: Yes, frozen meat delivery comes in a cardboard insulated box and items are packed in clear plastic bags.

    You may want to repack them into smaller bags before placing them in the freezer. Hope this helps! :)

  • Where Does Your Frozen Meat Come From?

    Q: From which country are your frozen meat imported from?

    A: Our meat are imported from:

    • Chicken and pork are primarily from Brazil
    • Beef products primarily from Brazil (formerly from New Zealand and Australia)
    • Pork bone marrow is from UK
    • Beef Bone marrow from Australia
  • What’s the difference between “cut”, “cube”, “strips”, “sliced”, and “whole”?

    Our factory does a variety of cuts based on our users’ needs. Here’s the difference between the 5 types of cuts that you’ll see on the ordering form:

    “Cut” — This is the direct mandarin translation for “切” which the meat would be cut into smaller pieces (almost cube-like shapes).

    “Cube” — Similar to “cut”, whereby the meat would be processed to cube shaped pieces (from a bigger piece) for easier cooking.

    “Strips” — A thick strip of meat; seen in “pork belly strips”.

    “Sliced” — Thinly sliced pieces of meat for quick and easier cooking, especially popular for “mookata” or “shabu-shabu” cooking styles.

    “Whole” — A whole piece usually amounting to the upper 3kg to 4kg range.

  • Are “bacon” and “pork belly slices” the same item?

    We are selling “pork belly slices”; are they the same thing as “bacon”?

    Bacon is known for the cured process, prepared by salt, packed in brine or dry packaging. Further curing may occur using chemicals, additives or preservatives, and dried for weeks or months. They can be boiled or smoked.

    Pork belly slices are the actual raw frozen meat that users could use to prepare bacon from. They are very popular in various cooking or preparation styles such as for “mookata” or for “shabu-shabu”; I personally prepare it with salt and BBQ it with butter (on a make-shift aluminium foil grill / pan).

    Hope this helps! :)

  • Deliveries: Where’s the food?

    Our daily delivery frozen food trucks usually start their trips from 10am and all the way to 7pm.

    While the ordering form states 2 time slots, there may be orders that arrive later than designated time barring unforeseen circumstances.

  • What are some of the lower-fat / lean meat in your menu?

    Q. What are some of the frozen meat products on the menu that you have are lower in fat?

    A. Chicken breasts are known to have the lowest fat content in meat based products (approx 21.2g protein and 2.6g total fat out of 3.5 oz ~ 100g; uncooked). Pork loins are another lean cut for pork based items in the menu (approx 26g protein and 4g total fat out of 100g).

    Items in menu that you may like:

    Chicken Breasts Boneless Skinless Minced (2kg / pkt)
    Chicken Breasts Boneless Skinless (2kg / pkt)

    Pork Loin Boneless, Cut 2cm (2kg / pkt)
    Pork Loin Boneless, Whole (4kg / pkt)
    Pork Loin with Bone, Cut 2cm (2kg / pkt)
    Pork Loin with Bone, Whole (4kg / piece)

    Hope this helps! :)

  • Are the processing (cut, sliced, minced) machines separated for the different meat types?

    Q: Are the machines used to cut, sliced, or minced chicken, beef, mutton, and pork separated?

    A: Yes. The different meat types would use separate machines.

  • Are the meat certified hormone-free and antibiotics-free?
  • Are the meat AVA approved?

    All items are AVA tested and approved before imported into Singapore.

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