Freezing and Defrosting

Freezing & Refreezing Meat


All our grass-fed, organic, free-range, kosher meats are frozen at peak quality to ensure you enjoy the highest quality meat whenever you are ready to thaw and cook it.


Since we vacuum-seal our meats in sturdy freezer-grade plastic, they can be stored frozen indefinitely. Nevertheless, if you intend to store your meat for a prolonged time, place it in a deep freezer or against the back-interior wall of an upright freezer.


If you defrosted more than you require, you can refreeze it with no loss of quality. However, do so only if is still cold to the touch.


The safest way to defrost meat is in the refrigerator, since there is no chance of the temperature rising above 40° F.

  1. Place package in a bowl or deep dish.
  2. Place the bowl on a shelf as low as possible in your fridge.
  3. Allow about 24 hours for every 5 lbs. of meat.
  4. This meat can be refrozen without cooking first, but it must be cooked immediately upon defrosting the second time or discarded.

If you are in a hurry, please avoid thawing your meat on the counter or in a bowl of warm water, since this can lead to the growth of bacteria. Faster defrosting can be accomplished by submersion in very cold water.

  1. Make sure the meat is in a sealed, leak-proof container or bag.
  2. Change the water back to cold every 30 minutes.
  3. Allow about 30 minutes for every 1 lb. of meat.
  4. Warning! Do not refrigerate or refreeze this meat. It must be cooked or discarded immediately.


If your meat was defrosted in the refrigerator, it can safely stay there for the following times:

  • Ground meat, stew meat, poultry, and seafood for 1 to 2 days.
  • Red meat cuts (such as beef, pork or lamb roasts, chops and steaks) for 3 to 5 days.