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No, many cuts of the beef come in 3kgs packs (Wagyu Rump and Longfed Rib Eye for example) which if cut into the standard steak sizes (250gms), will give you 12 steaks. Over a month period for 2 people is beautiful steak on 3 times a week or leave a larger piece for a roast or dice some up for kebabs or a stew! |
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The following rules apply for how long you can keep the meat; No bone: 6-8 weeks in the fridge, 2- 3 months in the freezer With Bone: 4 weeks in the fridge, 1-2 months in the freezer If you are keeping your meat in the fridge, we highly suggest you utilise your bottom draw as this is the coolest part of the fridge. The meat will continue to age whilst it is on it pack so once you open it, there may be a strong odour, if the meat is within the above periods, it is perfectly fine, simply rinse any excess liquid and pat dry with paper towelling prior to cooking. |
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As long as it is within the period of use (refer to article How Long Can i keep the meat for?) and you have kept it in the fridge (preferably in the bottom draw or outside fridge if you have one!) then the smell is quite normal. This is due to the meat not being able to breathe (which is a good thing as oxygen makes it go off!!). After opening the vacuum sealed bag, simply give the meat a quick rinse under cold water and pat dry with a cloth or paper towelling. |
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All our produce comes vac sealed for freshness. In the Online shop, the description field (as should below) which advise on how many pieces per pack, the average total weight of the complete pack and the per kilo weight |
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Both the Beef and Lamb should be left out of the fridge for at least 30 minutes prior to cooking in order to bring the meat to room temperature. this will ensure even cooking through to meat. If you are using a BBQ, it is also a good idea to preheat your BBQ for 20-30 minutes prior to cooking. |
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Frequently Asked Questions
