hard-chilled
adj.— «Today, however, poultry may be labeled “fresh” as long as its internal temperature does not go below 26 F. Defying all common sense, the U.S. Department of Agriculture permits this subterfuge. The term for a frozen-solid, “fresh” chicken at 26 degrees is “hard-chilled.” Ask your butcher if the chicken or turkey came in “hard-chilled.” If so, treat it as you would any previously frozen meat by using it as quickly as possible. Do NOT refreeze).» —“Terms to know” Mail Tribune (Medford, Oregon) Sept. 20, 2006. (source: Double-Tongued Dictionary)
Further reading
Jill from Greenville, South Carolina, wants to know why pickle automatically means “pickled cucumber,” as opposed to other pickled vegetables, such as onions and carrots. The answer has to do with prototypicality, the cultural agreement that one...
Mackenzie from Green Bay, Wisconsin, learned the word agita from a friend in Bethlehem, Pennsylvania. She uses it to refer to “that heavy, sluggish feeling one gets after eating too much,” the feeling some call the meat sweats. The word agita comes...