Quick Frozen Meat for lower histamine
The meat in this collection has all been frozen as soon as possible after slaughter in order to minimise histamine development. The burgers, sausages and mince are made from un-aged beef which is minced and pressed within 2-3 days of slaughter and frozen immediately. The lamb in this range is butchered and frozen within approximately 3 days of slaughter - it is butchered as soon as it arrives with us from the abattoir and frozen immediately. The chickens are frozen within 2 days of slaughter. The wild venison is frozen within 2 days of shooting. The free range pork is butchered and frozen within 2 days of slaughter.
In order to minimise any further development of histamine this meat should be stored frozen, thawed quickly, cooked as soon as thawed, and when cooked eaten immediately, or frozen immediately as a cooked meat. Fast pressure cooking is preferable to slow cooking as it minimises the time for histamine development during cooking. Cooked dishes (e.g. moussaka or roast lamb) should be eaten or frozen immediately they are cooked, not left in the fridge for several days, as histamine continues to develop in cooked meats. Pressure cooking is recommended for items that you would normally slow cook - this allows the meat to cook and tenderise very quickly minimising the time available for histamine development.
All meat develops histamine, it is a natural process, so it is impossible to produce histamine free meat. Some people with histamine intolerance can eat some meat, other people with a very high level of histamine intolerance cannot tolerate any meat.