|I was over the moon when I saw the gorgeous and very plump duck. I can't wait to cook it!|
|- Chef Laura Frankel, Chicago|
|Your Chuck Steaks eat like Rib-eyes|
|- Chef Mike Gershkovich, Mike's Bistro|
We package our products in high quality shrink wrap that should hold up in the freezer for at least 2 months. If you plan to keep your meat longer than that, put it in a freezer zip-loc bag with all the air squeezed out. If you have a dedicated deep-freeze, that is the best place to keep your meat. If you don’t, only order enough meat for about a month, and order again next time we deliver in your area. Let us hold your meat in the freezer. We keep our frozen inventory in special cold-storage warehouses that are temperature controlled. We also move our inventory as frequently as possible, ensuring that meat isn’t sitting in the back of the freezer for months. We’re in the meat business, let us hold on to it for you!
The safest way to defrost meat is in the refrigerator. Allow about 24 hours per 5lbs of meat (note: for a large turkey, this could mean a few days!).
Ground meat and poultry thawed in the refrigerator can be used for one or two days after defrosting; red meat should remain usable for 3-5 days. Foods defrosted in the refrigerator can be refrozen without cooking, but it will decrease the shelf life next time it is defrosted.
If you’re in a hurry, resist the temptation to thaw your meat in a bowl of warm water. Meat that is left at above 40F is in the “danger zone” for the proliferation of harmful bacteria. Speedier defrosting can be achieved by submersion in cold water. Make sure the meat is in a sealed, leak-proof container! Change the water ever 30 minutes or so. Small packages of meat or poultry – about a pound – may defrost in an hour or less. A 3- to 4-pound package may take 2 to 3 hours.
For sources and more information on safe defrosting, see The Big Thaw