Histamine levels in meat can be elevated through high stress levels just prior to slaughter, grinding/added processing, and aging. Essentially all other meat on the market today is harvested in a modern slaughterhouse environment where animals are stressed, their meat is then aged (either intentionally or simply as a result of sluggish supply chains), and/or highly processed. Poor cold-chain management (meat becomes warm, accelerating bacterial activity) can also be a major contributor to elevated histamine levels. Low or no-stress harvest and shorter times from harvest to freezer eliminate opportunities for prolonged bacterial activity.
We’ve put together a curated collection of non-aged, cut & frozen-same-day meats for your peace of mind and ease of shopping!