Скачать или смотреть Flash-Freezing 101: The Ultimate Guide to Preserving Steak's Juiciness

When you think of freezing proteins, you likely imagine purchasing a steak from your local grocery store and putting it in your freezer when you get home, where it will slowly decrease in temperature over time until it fully freezes. Flash-freezing proteins is a completely different approach that delivers a more nutritious – and delicious – experience.

All Omaha Steaks proteins are vacuum-sealed and then flash-frozen by exposing them to extremely low temperatures – temperatures a standard household freezer cannot achieve – to exponentially speed up the freezing process. This avoids the formation of water-expanding ice crystals, preventing the moisture loss you’ll experience in standard freezing.

It also retains the flavor and texture of the protein by essentially “pressing pause,” so your steak, chicken, pork, and seafood will taste exactly the same as they did the moment they were carved (or caught, when it comes to our ocean-fresh seafood). In standard freezing, that time spent slowly growing colder reduces the quality of your protein with every passing minute. When it’s time to defrost and enjoy, you’ll notice your home-frozen protein leaves behind water and is drier and tougher than when you purchased it, whereas your Omaha Steaks flash-frozen protein remains juicy, moist, and tender – and 100% guaranteed delicious.

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Check out our Ultimate Steak Guide for more steak wisdom
   • The Ultimate Steak Guide