How to Store and Thaw Your Meat Safely

All of our meat arrives frozen and vacuum sealed to lock in freshness, which means a little planning goes a long way once it's in your freezer. Here's how we recommend handling it.

Storing

Keep your meat frozen at 0°F (-18°C) or below until you're ready to use it. Vacuum-sealed packaging like ours helps prevent freezer burn, but for best quality, most cuts are best used within 6-12 months.

Thawing Safely

The safest way to thaw meat is in the refrigerator, allowing roughly 24 hours for every 5 pounds. If you're short on time, you can thaw sealed packages in a bowl of cold water, changing the water every 30 minutes. Avoid thawing meat on the counter at room temperature, it's an easy way to let bacteria grow.

Can You Refreeze It?

If meat was thawed properly in the refrigerator and hasn't been sitting out, it's generally safe to refreeze, though you may notice some loss in texture. If it was thawed using the cold water method or in the microwave, cook it first before refreezing.

A Few More Tips

• Portion larger packs before freezing if you only plan to cook part of it at a time.
• Label packages with the date if you move them out of the original vacuum seal.
• When in doubt, trust your senses, if something smells off after thawing, don't cook it.

Questions about a specific cut? Reach out to us any time.