Plus defrosting, refreezing, and everything in between.
We freeze our meat at peak freshness - straight after it’s been cut and packed.
It’s how we lock in quality, reduce waste, and make sure you always have premium, pasture-raised protein on hand - whenever dinner calls.
Freezing isn’t a compromise - it’s how we keep your meat at its best.
Here are the questions we get most about frozen meat (and the answers that matter)...
Your guide to freezing, defrosting, and everything in between.
Can I refreeze meat once it’s been defrosted?
Yes - as long as it was defrosted in the fridge and is still cold, it’s safe to refreeze.
Because we freeze at peak freshness (no multiple freeze-thaw cycles), the quality won’t be compromised.
Same goes for deliveries: if your order arrives a little soft around the edges but still cold to touch, it can go straight back into the freezer.
What’s the quickest way to defrost meat for dinner?
Need dinner in a hurry? If your meat is cryovac-sealed, defrost it safely under cold running water, or pop it in a bowl of cold water, changing the water every 30 minutes.
Got more time? Let the fridge do its thing overnight.
What happens if I discover a hole in the bag?
We always suggest defrosting your meat in a bowl or on a plate - it’s the easiest way to avoid any clean-up if there happens to be a small tear or a hole develops in the packaging. It’s rare, but because everything we do is by hand, it can happen from time to time.
If you do notice any liquid while defrosting, a quick wipe is all that’s needed. The quality of the meat isn’t affected at all and it’s perfectly safe to cook and enjoy - even if it’s swimming in a little water.
Ready to stock your freezer?
Pasture-raised, peak-freshness cuts - ready for busy weeks, full households, and effortless meals.
