How We Do It

We individually vacuum pack each cut in convenient packages to prevent freezer burn, allow for portion control, and provide ease when thawing. Thawing meat in a refrigerator at less than forty degrees is the best way if you have time. If you want a faster way, simply place a package of frozen meat into a bowl of cold water from the faucet and place it in the fridge. Change the water every thirty minutes and do not use warm water as it can cause bacteria to build up on the outside. A good start would be to allow an hour for thin steaks, two for thick steaks, and three to four for three pound roasts. Some of our customers have suggested using the microwave for our hamburger still in the package. Many say they are able to quickly thaw the meat without any cooking.

Let’s Eat!