Blog Summary: Is "Fresh" Chicken Actually a Lie? You've been led to believe that "fresh, never frozen" is the ultimate sign of quality, but the truth might surprise you. In our latest article, we pull back the curtain on the grocery store meat aisle to show why frozen-at-the-peak is actually the gold standard for your family’s table. In this article, you’ll learn: The 28-Degree Trick: How industrial chicken can be days old and still legally be called "fresh." The Science of the Crunch: Why air-chilling (and avoiding water baths) prevents that "rubbery" texture common in grocery store poultry. Expert Sources: The facts behind why a fast-frozen process preserves more nutrients and flavor than a refrigerated display case ever could. Don't settle for "marketing fresh." Discover why our seasonal, farm-frozen approach is the freshest way to eat all year round.

Blog Summary: Is "Fresh" Chicken Actually a Lie? You've been led to believe that "fresh, never frozen" is the ultimate sign of quality, but the truth might surprise you. In our latest article, we pull back the curtain on the grocery store meat aisle to show why frozen-at-the-peak is actually the gold standard for your family’s table. In this article, you’ll learn: The 28-Degree Trick: How industrial chicken can be days old and still legally be called "fresh." The Science of the Crunch: Why air-chilling (and avoiding water baths) prevents that "rubbery" texture common in grocery store poultry. Expert Sources: The facts behind why a fast-frozen process preserves more nutrients and flavor than a refrigerated display case ever could. Don't settle for "marketing fresh." Discover why our seasonal, farm-frozen approach is the freshest way to eat all year round.

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