6 Frozen Vs Fresh
With advances in technology, it is possible to freeze and transport meat around the world with relative ease. Moritz Neumann, sous chef New York Steakhouse Renaissance Doha City Center Hotel, believes therefore that frozen meat is common in many restaurants, with 100% of the fast food industry using the product.
“At New York Steakhouse, we only purchase chilled meat. Even though it is pricey and has a shorter shelf life, you do get what you pay for,” he asserts.
“These qualities are lost when freezing meat then defrosting it afterwards. I do however feel that the use of frozen meat is very much focused around its target market though.”
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Sous chef The Address Downtown Dubai, Anup Pawar concurs adding that “chefs by nature and hotels in particular, prefer purchasing fresh meats as opposed to frozen foods”.
“The quality of fresh meat will always surpass that of frozen, especially since it does not need to undergo the thawing process,” he adds.
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