To ensure that our meat stays fresh, delicious and safe, you should always store our meat in the fridge at 5°C or below as soon as you've received it. If you collected it from our warehouse, we you can store it in cool bags on your drive home. This will prevent any growth of bacteria which can cause food poisoning.
If you would like to pro-long the shelf life of the meat, you can also store it in the freezer at -15°C or below. To defrost the meat, take it out of the freezer and let it defrost in the fridge, not on the kitchen bench.
Make sure raw meat is stored separately from cooked food to avoid cross-contamination.
You can use this chart as a guide on how long to store and keep your meat fresh:
|Beef||2-3 days||8 months|
|Duck||2-3 days||9 months|
When preparing meat, make sure you do not cross-contaminate bacteria from raw meat with food or ingredients that have already been prepared. Here are some tips:
It is important that you cook meat at a certain temperature to ensure that any bacteria that can cause food poisoning is killed. Follow this chart as a guide:
|Meat Type||Cooking temperature||Cooking tips|
|Steaks do not need to be cooked all the way through. You can have it seared on the outside and rare on the inside|
It can be pink, but it must be cooked all the way through to the centre
|Duck||75°C||It can be cooked like beef|
|Pork||70°C||It must be cooked all the way through to the centre|
|It can be cooked like beef|
|Mince (of any meat type)||75°C||It must be cooked thoroughly and all the way through|