Freezing and Defrosting

Freezing and Refreezing Meats

We package our products in thick freezer-grade plastic, which can safely store your products for up to 6 months.  The best place to store meat for extended time periods is in a deep freezer, or towards the back of an upright freezer (ie, not on the door). 

We freeze our meat at the peak of freshness. If you defrost more than you needed, seal tightly and refreeze and you should not notice any significant loss in quality.

Chefs have told us they prefer our frozen meat to fresh meat from elsewhere


The safest way to defrost meat is in the refrigerator. Always place packages on a plate or in a bowl when defrosting. Allow about 24 hours per 5lbs of meat. For a large turkey, this could mean a few days.

Ground meat and poultry thawed in the refrigerator can be kept for one or two days after defrosting. Poultry can last 3-7 days once thawed. Boneless red meat should keep for 7-14 days. Foods defrosted in the refrigerator can be refrozen without cooking, but should be prepared immediately upon defrosting the second time.

If you are 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 or bag, and change the water every 30 minutes or so. Small packages of meat or poultry weighing a pound or less may defrost in an hour or less. A 3- to 4-pound package may take 2 to 3 hours.

Last minute dinner? Defrost in cold water for speedier results