When defrosting meat always place the packs in the lowest compartment in the fridge. This is a precautionary common practice to prevent a possible liquid leakage on all the items below.
Always double-bag the items or place in a bowl to prevent leakage of blood in case the pack's vacuum seal breaks during the defrosting process.
|Fridge Defrosting||Plan ahead. Calculate about 24h per 1kg or 2lbs. Note: Once completely defrosted the sealed pack is safe and of good quality for 3 days if stored in the fridge. Can be refrozen without cooking, there is no safety concern but a slight noticeable decline in taste and quality.|
Use a big bowl and fully submerge in cold tap water, change the water every hour so it continues to defrost. Note: Double bag to prevent water entering the pack in case the vacuum seal breaks. We recommend cooking the meat after defrosting as soon as possible. Do not refreeze again for quality and safety reasons.
|Microwave Defrosting||We do not recommend defrosting high quality meat in the microwave.
|200g (7oz.)||Small Steak||7h||<1h|
|350g (12oz.)||Big Steak||9h||1h|
|500g (1 lbs.)||Ground beef||12h||1h|
|1kg (2 lbs.)||Roast||24h||2h|
|2kg (4 lbs.)||Whole blocks||48h+||5h+|
For the best quality and taste you can keep the unopened and vacuum sealed pack in the fridge for up to 3 days. Once opened or when the vacuum seal is broken please consume as soon as possible for quality and safety reasons.
Once the food is defrosted in the refrigerator, it is completely safe to refreeze the product in its original packaging without cooking. However, there will be a slight drop in quality due to the moisture lost through defrosting.
Before cooking open the vacuum packs and let the steaks breathe and reach room temperature. Season with sea salt and black pepper if preferred.
For cooking recommend reverse searing. Slowly cook steaks to 50 degrees Celsius (122 degrees Fahrenheit) and finish off with a very hot sear for a about 20 seconds on each side, turn often. Take the steak off the heat and let the steak rest for 5 minutes.
Ideal internal temperature is around 55 degrees Celsius (130 degrees Fahrenheit) for medium rare. Sprinkle with sea salt. Enjoy!