Black Angus - Air Chilled

To what is Arctic Char similar?
The Arctic char is closely related to both salmon and trout and has many characteristics of both. Generally, whole market sized fish are between 2 and 5 lb in weight (900 g and 2.3 kilograms). The flesh colour of char varies; it can range from a bright red to a pale pink.

Does it taste better?
The air chilled method produces a better tasting chicken. With no water added, the air chilled method keeps the "real" chicken flavor and juices. No water is absorbed, so you get the natural flavor of chicken.

Why is air-chilled healthier than traditional water cooling?
Chickens are processed and cooled individually using cold air, rather than the more commonly used method of placing the chickens in a communal bath of water. This air chilled method prevents the absorption of water, greatly reducing any potential of bacterial cross contamination.

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"Air-Chilled" Chicken refers to the technology used to quickly refrigerate a bird after slaughter to keep bacteria to a minimum. Traditionally, chickens are soaked in a vat of cold, chlorinated water -- but in air-chilled systems, they are hung on shackles and passed through cold chambers. The resulting benefit is that air-chilled chicken is said to have bacteria counts up to 80-percent lower than water-chilled chickens, extending its shelf life. Chicken, which is sold by weight, can soak up a lot of water in the conventional water-chilling process (2 percent to 6 percent of its weight, on average). By contrast, air-chilled chicken contains no retained water and has a creamy-looking skin with firmer texture and shrinkage following cooking.