PROPER STORAGE TECHNIQUES
When you’re buying high-quality, all-natural meat, proper storage matters.
Because we don’t use preservatives, additives, or color enhancers, your meat behaves the way it should—naturally. That means understanding storage is key to maximizing freshness, flavor, and safety.
Scroll down to find out more!
REFRIGERATION GUIDELINES
FRESH, PAPER-WRAPPED:
- Best within 24–48 hours
- Store in the coldest part of your fridge (usually bottom shelf)
FRESH, VACUUM-SEALED MEAT:
- Lasts up to 21–25 days refrigerated
- Keep sealed until ready to use
IF YOUR SEAL IS POPPED, meaning if you see air in a vacuum sealed bag, your seal has lost its integrity and will not follow these guidelines. Jump to “WHEN TO BE CONCERNED” for more details.
FREEZING GUIDELINES
PAPER-WRAPPED:
- Up to 2 months for best quality
VACUUM-SEALED:
- Up to 3+ months (up to ~100 days)
PRO-TIP
If freezing paper-wrapped meat, double wrap or place in freezer bags.
WHY MEAT CHANGES COLOR
Oxidation Explained
You might notice your beef turning from bright red to darker red or brown. That’s called oxidation—and it’s completely normal.
- Grocery store meat stays bright red because of dyes and additives.
- Ours doesn’t—because we believe meat shouldn’t be treated for cosmetics.
Color change does NOT mean spoilage.
WHEN TO BE CONCERNED
NORMAL:
- Slight smell when opening vacuum seal
- Fades after a few minutes
NOT NORMAL:
- Strong, sour, or rotten smell that lingers
- Slimy texture
- Green discoloration
A SPECIAL NOTE REGARDING ALL-NATURAL PORK PRODUCTS
All-natural pork can have a slight odor when first opened.
What to do:
1. Open package
2. Let sit 2–3 minutes
3. Rinse with cool water
4. Pat dry
STORAGE MISTAKES TO AVOID
- Leaving meat in your car too long
- Refreezing thawed meat repeatedly
- Storing above ready-to-eat foods
- Not labeling freeze dates
