The enjoyment of your product is paramount to us. Here we provide some guidance on how best to store your meat and prepare prior to cooking to ensure that the freshness and quality remain.
Handling vacuum packed meat: An hour prior to cooking, please remove the meat from its packaging and keep in the fridge. During this time, the natural colours of the meat will return as oxygen is absorbed back into the meat and the (potential) strong odour will also disappear.
Why do we vacuum pack our meat? By removing the oxygen from the product, we preserve it for much longer and decrease the potential for harmful bacteria to develop. Keeping our meat produce at a temperature below 4 degrees centigrade also allows for longer preservation and freshness during transit. Using the necessary powerful vacuum sealer, it can sometimes mean on the rare occasion that your steak may have lost its shape. Following the steps in the above handling section will easily allow it to return to its nicely butchered state.
Can I freeze the meat? Absolutely. As long as the vacuum seal has not been compromised, the meat will keep in the freezer for 2-3months.
How long can i keep it in the fridge? If maintained in its vacuum pack, it can be kept in the fridge for 2-3 days.
