How to use your box!
It can be difficult to know which meat to use ASAP and which meat to freeze when your meat-pack arrives this weekend. Our boxes are designed to feed a family of 4 over two weeks, but not all the cuts can be left in the fridge over that period. What goes straight in the freezer? Which cuts don’t freeze well? Below are a few tips to help you get the most out of your meat-pack!
Tip: scroll to the end for the summarised version!
Unlike a lot of other cuts, beef ages beautifully in the fridge provided the cryovac packaging is intact. For primal cuts, such as steaks, keep it in the fridge for up to two weeks. Steak doesn’t defrost as well so best to avoid freezing! For secondary cuts such as sausages, mince, beef strips and diced beef, they don’t lose much flavour once defrosted so place those in the freezer when your box arrives or consume within a week.
Unlike beef, pork doesn’t last as long within the fridge and should be consumed within two days. The Australian Pork website suggests 3 days storage life (view here) so consuming within 2 days is fine. Pork freezes quite well so when your pack arrives, if you are not planning on BBQ’ing your chops and using your pork roast straight away, better off freezing! Remember: don’t defrost pork in the sun or at room temperature but slowly in the fridge over 24-48 hours.
Poultry and Quail
Similar to Pork, Brisbane Valley Poultry and Quail should be consumed within three days or freeze ASAP. In the freezer, chicken can freeze for up to 12 months! Also defrosting chicken doesn’t compromise flavour, particularly if defrosting in the fridge which we recommend (or the microwave).
According to the Australian Lamb website (click here) lamb within a properly sealed airtight packaging can last a while in the fridge, however we recommend consuming within one week. Unfortunately lamb does not last as long as chicken frozen, and doesn’t defrost well either as it can become watery, so our recommendation is to use your lamb cuts earlier in the fortnightly cycle to avoid freezing if possible. If you do freeze your lamb cuts, check this page for tips on defrosting!
1. Freeze chicken and secondary beef cuts immediately.
2. Use your lamb and pork cut(s) earlier in the fortnightly cycle.
3. Beef lasts well in the fridge, so avoid freezing where possible.
4. Freeze everything else and defrost in the fridge.
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