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House rule Nº 02 Salt early, salt often. Timid seasoning is a quiet cry for help.

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Storage & freshness

Everything leaves us cold and vacuum-sealed. A few minutes of care when it arrives keeps it at its best.

When it arrives

Put it straight in the fridge, at 0 – 4°C, in its sealed pack. Keep raw meat on the bottom shelf, away from anything ready to eat.

How long it keeps

  • Steaks, roasts and whole cuts — use within 3 days, or freeze on the day of delivery.
  • Mince, kafta and burgers — use within 1 day, or freeze on the day of delivery.
  • Sausages, marinated cuts and chicken — use within 2 days, or freeze on the day of delivery.
  • Frozen items — keep frozen at −18°C and follow the supplier use-by on the pack.

Count these days from the packed date. Always go by the use-by date on the label if it is earlier.

Freezing and thawing

Freeze in the sealed pack. Thaw in the fridge, never on the counter — allow a day for steaks and a day or two for larger cuts. Once thawed, cook within a day and do not refreeze raw.

Before cooking

Take steaks out of the fridge 30 minutes before cooking, pat them dry, and season just before they go on the heat.