Is frozen meat less nutritional than fresh meat?

There is a myth floating around out there that fresh meat is better than frozen meat. I’m curious. Is it fact or fiction?

One of my biggest concerns for my family is health. When it comes to fresh meat vs. frozen meat, the myth is that some nutritional value is lost during the process of freezing.

Let’s take a moment to bust this myth!

According to the USDA, “The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.”

Multiple studies done by the NCBI and the Polish Journal and more also conclude that the changes in the nutritional value of frozen meat is so minute that it could be considered negligible. 

The real culprit in the loss of nutrition is time!

The longer meat is stored and the warmer the temperature, the more the nutritional loss. And what slows down time? Freezing!

Freezing meat quickly after processing is the best thing that we can do to preserve the nutritional value. This is exactly what we do.

The second biggest reason for nutritional loss is improper storage. This is why our meat is properly vacuum sealed and kept at below freezing temperatures (no freeze/thaw cycles here).

When you buy the best, most nutrient dense, highest quality meats from regenerative farms like Wolf Oak Farm, you want to be sure you're getting the most out of our meat!

Small farms like ours simply cannot offer fresh meat because it’s impractical and would ultimately result in a lesser quality product by the time it gets to the customer.

That is why we choose to freeze our quality pasture-raised meats. We want our customers to get the best meat, packed full of the best vitamins and minerals from our farm to your family table!