Storage & Thawing Instructions
Your shipment has been shipped flash frozen to insure FOOD SAFETY to your door. The cuts may arrive frozen or partially thawed. You have a couple of storage options to insure the quality and safety:
#1. FREEZER METHOD
Place the meats into your freezer to hold until you are ready to thaw and cook… for as long as your refrigerator manufacturer suggests (usually up to 6 months or more). All of the cuts are sealed for food safety and do not need to be further wrapped for the freezer.
#2. REFRIGERATOR METHOD
Place the meats in your refrigerator to defrost, allowing 24 hours to be thawed and ready to cook. The DELICIOUSLY HEALTHY CUTS have been cured and slow coked which allows for up to 45 days refrigerator shelf life.
#3. COLD WATER METHOD
Place the meats, while still sealed in the cryovac packaging, in a large bowl or pot of cold water in your sink at room temperature to accelerate the thawing process. It takes about 30 minutes a pound to defrost with this method.
** Remember its best to completely defrost the meat before the cooking begins, especially low temperature cooking technique. Meat that has been fully defrosted should be cooked right away or stored safely under refrigeration.