How to Freeze and Store Your Meat Order

A few of our packs, the Muscle Pack especially, are deliberately built to fill a freezer rather than be eaten in one go. If you're not using everything within a day or two of collection or delivery, here's how to keep it in good condition.

Freeze it fresh

Get anything you're not using straight into the freezer rather than leaving it in the fridge for several days first. Fresh meat freezes better than meat that's already close to its use-by date.

Portion before you freeze

Mince and diced beef in particular are much easier to use later if you split them into meal-sized portions before freezing, rather than defrosting the whole pound at once. A flat freezer bag, pressed thin, also defrosts faster than a solid block.

Defrost in the fridge

The safest way to defrost anything is slowly, in the fridge, ideally overnight. Roasting joints and larger cuts need the longest, often a full day or two depending on size, so it's worth planning ahead for a Sunday roast rather than defrosting at room temperature on the day.

Know your timings

• ●Mince and diced beef: use within 2 to 3 months of freezing for the best texture
• ●Steaks and chops: 4 to 6 months
• ●Whole joints: up to 6 months
• ●Sausages, burgers and pies: 2 to 3 months

None of this is complicated, but it's the difference between a freezer pack that lasts you a fortnight in good condition, and one that ends up freezer-burnt at the back. If you're ever unsure about a specific cut, just ask us when you collect.