Concept

Only excellence on your plate

QUALITY GUARANTEED

• Our AAA-grade meat is aged for 21 days, a traditional method that makes it more tender and flavorful.
• Each piece is boned and 90% fat-trimmed, then individually portioned before being frozen and vacuum-sealed.
• We carefully choose our meat suppliers, focusing on their values and the quality of their products.
• Our rates are guaranteed on all your purchases, for the entire duration of our partnership.

Only excellence on your plate

Meat Maturation

Meat maturation is a process used by our company “Selection Local” to improve the tenderness, flavor and juiciness of meats. Here's how it typically works:

• Meat selection: We choose premium cuts of meat, selected for their optimal texture and maturity.
• Preparation: Before being placed in the maturation process, the meat is trimmed of excess fat and sometimes deboned to facilitate the process.

Controlled Maturation: The meat is then placed in a controlled environment, where it is left to mature for a specific period. Our company utilizes a time-honored technique that involves traditional maturation methods, possibly using natural controlled environments or special preservation techniques.

Maturation duration: The duration of maturation varies depending on the type of meat and the specific maturation preferences we aim to achieve. Some maturation processes can extend over several weeks, allowing the meat to fully develop its characteristic aromas and tenderness.

Monitoring and quality control: Throughout the entire process, the meat is closely monitored to ensure optimal maturation while maintaining quality and food safety.

Tasting and delivery: Once the maturation is complete, the meat is ready to be enjoyed. We deliver the matured meat directly to our customers, ensuring an exceptional culinary experience and upholding our values of quality and artisanal expertise.

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Only excellence on your plate

Flash Freezing

Flash freezing, practiced by Selection Local, is a method of food preservation that differs from standard freezing in its speed and its effect on product quality. Here are the main differences between the two processes:

• Speed of the process: Flash freezing involves extremely rapid cooling of the meat to very low temperatures, typically below -60°C, and even lower in some cases. In comparison, standard freezing usually occurs at temperatures around -4°C to -10°C.

Food quality: Due to the speed of flash freezing, food generally retains a better texture, a flavor closer to that of fresh food, and a larger portion of its nutrients compared to standard freezing. For example, the small ice crystals formed during flash freezing are more uniform and less damaging to cells than crystals formed during slower freezing.

Long-term preservation: Flash freezing is highly beneficial for the long-term preservation of food, maintaining its quality and freshness for over 18 months, whereas traditional freezing often only allows for a maximum preservation of 3 months. Frozen products can therefore be stored for several months without significant loss of quality, offering a considerable advantage to customers who wish to preserve food over an extended period.

In summary, flash freezing practiced by Selection Local is distinguished by its speed, with much lower freezing temperatures, which preserves the quality of food, particularly that of exceptional meats sourced directly from local farmers, which we offer to our customers.

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