FAQs

Our packaging and quality control measures ensures that we can offer a chilled shelf life of between 14-28 days on primal cuts of beef. As the process of making mince aerates the meat, it has a shorter shelf life of no more than 10 days in the fridge. Our shelf life on chilled beef items can vary depending on your delivery date and time. Typically, we offer:

• Mince: between 10 – 20 days
• Primal cuts: between 20 – 27 days (all frozen product has roughly 3 months shelf life)

We are able to offer this chilled shelf life because of advanced packaging technology we use at our partners facility in Australia. This technology contours the packaging to the shape of the meat for ultimate protection, as well as sealing the freshness from the paddock gate to your home in Singapore. At every step of the logistics supply chain, we closely maintain and monitor temperature and humidity to ensure there is minimal fluctuation.

For information about where and how to store chilled meat, and the effect of wet aging, see our Farm News post here.

You will observe a ‘freeze by’ sticker on your chilled beef. This is the date we recommend you consume all meat in the fridge or move all your remaining chilled meat to the freezer (for our tips on how and where to store your meat, see here). This will extend its shelf life by a further 3 months.

When you freeze meat you risk freezer burn due to moisture being wicked away from the surface of your meat. The airtight seal of our packaging prevents this from happening. The ideal freezing conditions are to try and ‘snap’ or ‘blast’ freeze your product. To do this, create as much space in your freezer, so that the cold air can work quickly. This will increase the eating quality of the frozen item at the time of consumption. Read more here.

To defrost frozen beef, set it aside in the fridge for 12 to 24 hours. Alternatively, rest the pack in a shallow bowl with running tap water, and then cooked immediately. Do not under any circumstance, microwave your meat.

Quality fresh meat is up to 70% water. When meat is frozen, ice crystals can form, expand and cause significant damage to the muscle cells, resulting in a loss of taste and even nutrition. Once the meat thaws, the damaged cells may ‘leak’ salts, proteins and rich flavours that would otherwise be captured, reducing the meat quality and dining experience. For more information on how and where to store your product, read here.

We recommend that any remaining (opened) meat portion is immediately sealed in an airtight container and placed in the fridge for no longer than 24 hours. That is; eat it the next day! Otherwise, freeze it.

This method of packing removes air from the package prior to sealing the contents. It reduces atmospheric oxygen, limiting the growth of aerobic bacteria, preventing evaporation of volatile components, and preventing contaminants that erode shelf life from entering the product. Keeping the meat in the vacuum packaging also improves the tenderness of the meat (known as ‘wet aging’).