When you buy meat from Rock House Farm, you’re investing in high-quality, artisan cuts that deserve the best care. Proper storage not only preserves the freshness, but also ensures safety and flavor, allowing you to fully enjoy every bite. In this short blog, we’ll share a few of our favorite tips for storing meat. 

Refrigeration Done Right

Refrigeration is your first line of defense in keeping meat fresh. Store raw meat at the coldest part of your fridge—ideally between 32-40°F. Keep it in its original packaging if you plan to cook it within a couple of days, and place it on a plate or tray to prevent juices from contaminating other foods. 

Freeze It for Later

For longer storage, freezing is key. Wrap the meat tightly in freezer-safe materials, such as vacuum-sealed bags or double layers of plastic wrap and aluminum foil. 

Label each package with the date to track how long it’s been stored. For best quality, use frozen meat within 3-6 months, although some cuts can last longer when properly sealed.

Safe Thawing Techniques

When it’s time to cook, thaw meat safely. The refrigerator is the gold standard for defrosting—it keeps the meat at a consistent, safe temperature. Larger cuts may need up to 24 hours to fully thaw. 

For a quicker method, you can use the microwave or place the meat in a sealed bag under cold running water, but cook it immediately after thawing to prevent bacterial growth.

Timing Is Everything

Even with proper storage, meat is best when consumed fresh. Pay close attention to "use by" or "sell by" dates, and don’t delay preparation unnecessarily. 

By following these simple yet effective steps, you’ll protect the freshness, flavor, and integrity of every cut of meat you bring home from Rock House Farm.

At Rock House Farm, we take pride in the quality of our meats, and we know proper storage is the final step in ensuring an exceptional dining experience. Handle your meat with care, and you’ll taste the difference every time.