They actually store their meat at a cold temperature just below freezing. The meat never actually freezes and because of this their meat tends to go bad sooner than others.
Deep freezing used to be done cause they gained on weight that way and tricked Wendy's. When it thaws the water trapped in meat somehow (it's science I don't know it ) costed Wendy's a lot. So they don't do it anymore. US has Dry matter weight now. But it tastes better this way now. Nice work.
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