Why vacuum packaging?
Vacuum packaging assists in the preservation of meat and improves tenderness as proteins begin to break down – known as the "ageing" process. Enjoy the superb eating quality of aged beef.
Shelf life for vacuum packed beef and lamb
Stored at 1C
- Beef has a life of up to 16 weeks.
- Lamb has a life of up to 10 weeks.
Please be guided by the label on our meat. The Meat Direct fridge is 0.6 to 1.5C, but domestic fridges can be as high as 7 or 8C so keep this in mind when storing, as a warmer fridge will reduce shelf life.
Vacuum packed meat appears darker due to the removal of oxygen but the meat will “bloom” to its natural bright red colour soon after you open the pack.
You may detect an odour upon opening the pack. Rest the meat in the open for a few minutes and the smell will dissipate.
Handling your vacuum packed beef/lamb
Suggestion: Put meat in freezer for an hour before slicing to allow meat to firm.
Once the vacuum seal in broken, treat it like any other fresh meat. We suggest you bag and freeze any uncooked meat. Defrost in fridge overnight.