Gourmet meats are only the highest quality USDA choice and prime cattle/poultry selected from the finest packers. To meet the standards all products must be uniform in size and quality. Gourmet meats are prepared fresh with quality herbs and spices. For maximum flavor, your spices should be jarred in closed air-tight containers and stored in a dark and air-controlled environment to guarantee freshness.
After preparing your product placement on a large trey with a 2-inch space diameter around the product to fore sure even freezing. If you have a sub-zero freezer freshness and flavor will lock in more effectively, because in a sub-freezer all products are frozen from the outside in locking in all the moisture, freshness, and texture.
If you are looking for meat exporters, then you can browse https://brazilmeatexporters.com/.
After allowing the product to become totally frozen solid each product is individually placed in a custom vacuum sealed bag or kryo-vac packing and frozen at peak of freshness.
For maximum flavor enjoyment, I recommend defrosting before cooking or reheating by either placing the meat in the refrigerator one day for controlled thawing to take place or submerging the sealed bag in cold running water for 1-2 hours or until completely thawed.
If the product has bones you especially want to make sure the product is completely thawed before pulling or separating if the meat is raw because the meat is still frozen it could tear or be pulled from the bone effecting the structure, texture, and moisture.
When thawing fully cooked meats with bones you want to also use the refrigerator or the running water method because when heating meat that has bones requires more time for even heat distribution to take place.