Why are steaks frozen?

Freezing isn't a compromise, it's how we protect quality.

Each steak is hand-trimmed and sculpted by our butchers, then blast frozen to -30°C at peak freshness. At that temperature, ice crystals form so rapidly they cause no damage to the muscle fibres, meaning the texture, marbling, and flavour you thaw is identical to the day it was cut.

We freeze because it's the right thing to do, not the easy thing.