The Freezer is Your Friend
What if I have extra meat, is it ok to freeze?
Yes, in fact if you have the space, we encourage you to stock up. Not because it’s more money for us, but because we know that once you eat good meat you will never want to compromise. Freezing allows you to keep Rare Meats on hand at all times.
Ok, but will be the meat be as good as when I cook it fresh?
We ship perfectly aged meats in individually vacuum-sealed packages. They are never frozen by us*, but you should feel free to do so because our air-tight packs are designed to preserve meat integrity in a variety of temperatures, including (especially) the one in your freezer.
*Ground chicken, unless ground the day we pack for you, will be frozen. We freeze ground chicken the day we grind it (Frozen With Intent) to preserve it’s freshness and flavor. Chicken is more volatile (or changeable) than beef, and ground meats are more volatile and changeable than whole muscle meats (chicken breast, whole chicken, steaks, chops and roasts). We take every step to preserve the quality, safety and integrity of our meats.
What if I wait too long to freeze?
For Chicken, Ground Meat, Duck & Pork-Back Ribs:
We encourage you to freeze chicken, ground meat, and pork-back ribs within 1-2 days of receipt if not cooked.
For Beef, Pork & Lamb:
Steaks, roasts, and chops should be frozen within 3-4 days to preserve maximum quality of our meats.
If your meats have been in the refrigerator for longer, use your nose as your guide. If the meats smells bad — toss it! Regardless of how long you have had it or where it came from. Common sense rules. If it smells bad, likely it IS bad — throw it out.
And yes we do err on the side of cautious. When meat is properly vacuum sealed and in a cold (34-39 degrees Fahrenheit) and stable environment it will hold for a much longer time.
Remember though, your fridge is likely opened several to many times a day and the temperature fluctuates as such. The meats too are likely being moved from place to place in the refrigerator, loosening the vacuum pack, impacting the integrity of seal. We simply want to encourage you to follow the most likely method of preserving the highest quality of the best meats you can buy.
How do I go from meats frozen-solid to meats ready-to-cook?
When you’re ready to cook, take the meat out of the freezer and thaw overnight in the refrigerator on your lowest shelf. This way if any juices leak, you’ll contain the mess and potential cross-contamination me. We also recommend putting the meat in a jelly roll pan. Larger roasts may take more time — 6, 8 or 10 pound roasts will likely take 2 days.
After meat thaws, remove from the plastic seal, pat dry with a clean cloth to dry off excess moisture, and let sit in the refrigerator lightly covered with clean breathable cloth for an hour or more.*
Before cooking, bring steaks and roasts to room temperature. For steaks it should be about 30 minutes and for large roasts that could mean up to two hours.
*Once thawed and out of the vacuum seal, we like to rub our steaks and roasts with salt and seasonings and let them sit in the fridge for an hour or a whole day depending on available time.