Within minutes, the temperature of the steaks, grilled sausages and burger patties is lowered until they have reached a core temperature of at least -18°C. As the cells contain up to 90% water, which is enclosed by a cell membrane, this cell water freezes very slowly in the freezer at home and forms very large ice crystals, which cause the cell membranes of the cells to burst. As a result, the cell water leaks out, nutrients are lost and the cell loses its internal pressure. In our shock-frozen products, the cell water freezes very quickly and only forms very small ice crystals that do not cause the cell membrane to burst. The steak therefore retains its natural consistency and taste.