🍗🐟 Your Guide to Storing & Thawing Local Meat (the Right Way)

One of the things that makes Acme Farms + Kitchen special is that our meats and seafood come directly from trusted local farms and fisheries. Animals are pasture-raised or wild-caught, raised to organic standards, and always treated humanely. This care results in proteins that are fresher, healthier, and more flavorful than anything you’ll find at the grocery store. Because we’re committed to delivering only the highest-quality local meats, we also want to equip you with the best tips for storing and thawing—so you can enjoy every cut at its peak flavor and freshness.

Here are a few chef tips to help you get the very best from your proteins:


✅ How we handle your meats & seafoods:
When our ranchers and fishermen process their harvest, they freeze their products immediately and store them in deep freezers. That’s why, when you see a date printed on your meat, it usually reflects the processing and packing date—not the expiration date. Properly vacuum-sealed, frozen meat stored in a deep freezer can last YEARS without losing quality. Pretty amazing, right? This means you can feel confident about the integrity and freshness of the proteins we bring to your table.


✅ Storing meats at home:

  • Once you start unpacking your box, transfer your meat straight to your freezer. Keep meats and seafoods frozen until you’re ready to use them.

  • Store in the coldest part of your freezer (not the door, where temps fluctuate).

  • Once thawed in the fridge, timing matters depending on the cut:

    • Ground meats + stir-fry cuts: Best eaten within 1–2 days after thawing.

    • Larger cuts (steaks, roasts, chops): Can last 3–4 days after thawing.


👉 Why the difference? Ground meats and small cuts have more surface area exposed to oxygen, which makes them spoil faster. Larger cuts like roasts or steaks stay intact, which slows down bacterial growth—so they safely last a bit longer once thawed.


✅ Thawing meats:

  • Fridge method (best): Move meat to the refrigerator the night before cooking.

  • Cold water method (fast): Keep the meat in its packaging, submerge in a bowl of very cold water. Most proteins will thaw in 30–90 minutes.

  • Never thaw on the counter—room temperature invites bacteria.


🐟 Why seafood spoils faster than other meats:
Fish are cold-blooded animals, which means their bodies naturally operate at colder temperatures than land animals. Their muscle structure and fat composition are designed for the cold, so once they’re out of the water and exposed to warmer environments, they break down more quickly. That’s why seafood is best eaten as fresh as possible—and why we recommend cooking it the same day or within 24 hours after thawing.

Pro tip: If in doubt, cook it right away. Prepared, cooked meat keeps longer in the fridge than raw meat, and you can always reheat it for easy lunches later in the week.

We love sharing these kinds of food wisdom nuggets with you—because the better you store and handle your local ingredients, the more delicious (and safe!) your meals will be.

If you ever have questions about your meat, feel free to email us any time, and our chef will be happy to answer your questions! →info@theacmebox.com

Here’s to keeping your kitchen stocked with the freshest local flavors,
 The Acme Farms + Kitchen Team

 

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