Frozen Hamburger and Sushi

We use a meat producer and his acronym I.Q.F. (Individually quick frozen)is  the name of our company, which guarantees an individual cut-off process just after formatting. This process avoids the crystallization of the water molecule, thus avoiding cooking, loss of nutrients and texture, while maintaining intact taste and fragrance.
The bacterial charge that is the number one enemy in fresh meat in general and in the minced meat in particular, with this freezing system, is kept to a minimum allowing a production of a hygienically almost perfect product!

Our hamburgers can then be cooked directly from frost on a plate or in a oven. Using this cooking technique, we avoided the proliferation of bacterial charge, which is mostly between 20 and 40 degrees.