Storing & Thawing

Inspection

When your meat arrives, it should be fully frozen, as the dry ice that accompanies it maintains an extremely cold temperature inside the thermal container. If the dry ice has completely evaporated prior to opening the container, you should inspect the meat to see if it is still frozen.  If the meat is partially thawed, it is safe to re-freeze as long as all of the meat is cold to the touch.  In the unlikely case that the meat is fully thawed and is warm to the touch, it may not be safe to consume, so dispose of it and contact our customer care team so we may credit your account or reship you a new product.
 
SAFETY NOTE: Dry Ice is extremely cold (-109.3° F / -78.5° C) and thus it can cause freezer burns to human skin when touched.  For this reason, NEVER TOUCH DRY ICE directly.
 
To remove any remaining dry ice from the container, use gloves, a pot holder, or a towel and grasp the dry ice by the plastic bag, avoiding any direct contact with your skin.
 

Storing Meat:

Your meat will arrive frozen and if you do not plan to use it immediately, you can store it by placing it in the coldest part of your freezer.  You can safely store frozen meat for up to 12 months, but we recommend no longer than 6 months for optimal quality.  Storing meat longer than 6 months is safe, but chemical changes to the meat after 6 months can affect taste and texture when cooked.

 

Thawing Meat:

Thaw frozen meat in your refrigerator (35-40° F / 2-4° C) for at least 24 hours (thicker steaks and roasts will take longer to thaw). We do not recommend thawing meat at room temperature, on a counter top or in warm water, as each of these methods may result in a loss of quality, and can also introduce harmful bacteria into the meat.
 
It’s best to store thawing meat in a separate section of your refrigerator, as the product absorbs odors from other foods.  For best quality and longer life, store thawed meat at temperatures 28-32° F / -2-0° C.  Cook and consume the meat as soon as possible for maximum quality, no longer than 72 hours after completion of thawing.

 

Further Information:

More information about frozen food from the U.S. Department of Agriculture, Food Safety and Inspection Service, can be found under Freezing Food and Food Safety.