We supply all of our locally grown meats in a frozen state. This ensures the best quality product possible as it is frozen directly after being cut by the butcher and remains packaged and frozen until you receive it at your door. There are different ways to defrost your product. The best way to thaw frozen meat is in the refrigerator. When thawing meat, it is best to leave it in the packaging material to prevent dehydration. Thawing meat in the refrigerator can take a considerable amount of time especially for larger pieces of meat.
Another good way to thaw meat is in cold water. Put the meat in a leak proof bag or layered plastic wrap and immerse in cold water. Change the water every 30 minutes. Thawing in cold water will thaw the meat more rapidly and may reduce drip thereby preserving more of the meat’s nutritional value. Some of our products such as our boneless chicken breasts and our hamburger patties come in a vacuum sealed plastic package that you can put directly into cold water for quick thawing. Never thaw meat in warm water as this will allow bacteria to grow on the warm outer surface.
It is safe to cook frozen and partially frozen meat. When cooking frozen meat, you should allow 1/3 more time to cook the meat thoroughly.
It is not safe to thaw meat at room temperature as this allows dangerous bacteria to grow in the meat.