Inside Our Cold Chain: From Farm to Your Fridge

Most people only ever see the last link in the chain — a neatly packed tray of chicken or fish handed over at the counter, or left on their doorstep. What they don't see is everything that happened before that moment, and that's usually where quality is won or lost.

Our proteins are sourced from farms and fishing partners we've vetted directly, not through anonymous middle-market suppliers. Chicken leaves the farm within hours of processing. Fish comes in on ice the same morning it's caught or harvested, never held over. From there, every batch enters a temperature-controlled environment and stays there — no gaps, no "room temperature for a few minutes while we sort things out."

At the store, proteins are cut and packed to order, in small batches, so nothing sits pre-cut and exposed for hours before it's sold. Vacuum-sealed, leak-proof packaging keeps both the temperature and the quality locked in during transit, whether that's a two-minute walk to a customer's car or a same-day delivery across the city.

The unglamorous part of this story is the discipline behind it: temperature logs checked multiple times a day, delivery bikes with insulated boxes, and a hard rule that anything that breaks cold chain gets pulled, not sold at a discount. It's slower and more expensive than the alternative. It's also the only way we know to make "fresh" mean something more than a word on a sign.

Next time your order arrives cold to the touch and vacuum-tight, that's not an accident — that's the whole system working exactly as it's supposed to.