Fresh vs. Frozen Meat: Which is Better?

The fresh vs. frozen debate has been going on for as long as there's been frozen meat. Does it really matter if meat has been frozen before you thaw and eat it? It depends. Compared to fresh-never-frozen meat, will you notice a difference when eating frozen meat? You may.

Confused? You're not alone. Like many things, the fresh vs. frozen debate is nuanced. In this article, I will try to briefly explain some key points to consider.

First of all, I am not the first person to do this comparison. And, let me point out, these are my thoughts and observations, not a scientific discussion. Also, we ship frozen meat at Sparrow Hill Farm. By law, we cannot sell fresh-never-frozen meat from the farm. So, admittedly, I have a bias. But I will try to be open and honest so you can decide.

Freshness

Freshness is most often pointed to as a big reason to only buy fresh meat (meaning meat that has not been frozen). However, never being frozen does not mean the meat is fresh. It may be fresh. But it may have also sat on the meat counter at the grocer until it has lost much of its quality, texture and nutrition. If it has been cared for properly, there is absolutely nothing wrong with meat that has never been frozen. If you have the chance, use fresh-never-frozen meat freely. 

What about the freshness of frozen meat? This can also vary. I can speak to the way frozen meat is preserved from our farm. After the animal is chilled in the cooler and hung for a specific amount of time, it is turned into cuts. The same cuts that would go to the fresh rack at a grocer.

For Sparrow Hill farm meats, these cuts are then vacuum sealed, and quickly frozen. This is done on a specific timeline regulated by the USDA to preserve freshness. These vacuum-sealed meat cuts are preserved at peak freshness. As a result, the cuts from our farm are consistently fresh. The cuts have not been sitting on a rack and further aging until a buyer comes along.

Texture

One complaint raised about frozen meat is that it loses texture. Ice crystals supposedly form in and on the meat. This causes a breakdown in muscle fibers and results in the meat becoming less firm.

This can happen with slow freezing. Or when a cut of meat is thawed and re-frozen. When the meat is quick frozen after vacuum packing, this potential issue is mitigated. Vacuum packing removes the air from around the meat, which results in a perfect, non-frosty meat surface.

On the flip side, enzymes break down muscle fibers the longer meat remains unfrozen. This is called aging. When you buy a high-end, dry-aged steak, the fibers have been significantly broken down. The aging process results in a tender cut of meat. So, even if it happens, muscle-fiber breakdown is not necessarily bad. 

Nutrition

Nutrition is related to freshness. If meat is vacuum packed and quick frozen, the freshness is retained. This means all the great nutrients, proteins and enzymes will still be there when you thaw the meat for cooking. Fresh-never-frozen meat is also nutritious. To my knowledge, I do not believe there is any good data pointing to one over the other, as long as they are both fresh and cared for appropriately. 

Which meat wins?

In conclusion, there is not a "winner" of the fresh vs frozen meat debate. It truly depends on how the meat was handled and how you plan to use it.

For myself, frozen meat is a no brainer, provided the meat has been handled and frozen correctly. With frozen meat, it is easier to plan and have exactly the cuts I want for specific meals and times of the week. I can take advantage of deals and buy larger amounts without the risk of the meat going bad.

Vacuum-packed cuts can last at least a year in the freezer without noticed changes. I personally have compared fresh-frozen lamb chops to some that were frozen for over 2 years. I could tell no difference. And I am very sensitive to differences in taste and quality. The key is having meat that's been vacuum packed with all air removed. Without oxygen, the meat surface does not degrade. 

I even had a friend of mine who says he can "easily" tell the difference between fresh and frozen (and always prefers fresh), tell me that the lamb I gave him was the "best he had ever had." Incidentally, the lamb had been frozen. 

Bottom line, buy meat that's been properly handled. Whether fresh or frozen, you will be happy with the results. If you do buy frozen, it opens up many more possibilities on where you can get your meat. Like buying a beautiful box from us. 

A few pointers when buying frozen meat

Once you get your meat:

1. Store the meat in as cold of a freezer as you have. Preferably 0° F or colder. 

2. When thawing your cut of meat, let it thaw overnight in the fridge. The slow-thaw process helps the meat retain its fresh texture. If you are in a hurry, you can speed things up by placing the meat in water or defrosting in the microwave. But, for fine cuts, texture can be lost with any quick-thaw process. 

3. Fish is delicate and specific in the thawing recommendations. Unwrap prior to thawing. And place covered in the fridge until thawed. If the fish is thawed in the vacuum pack, there can be some loss in the fresh texture.