As a rule of thumb you can keep the beef in your refrigerator for 3-4 days. However it will likely last MUCH longer, in fact the beef will age and gain flavor and tenderness in a process called wet-aging. Make sure the beef stays between 30 and 34 ºF.
We still recommend freezing it if you will not consume it in the next few days.
Frozen beef will usually stay fresh for about 6 months. Vacuum sealed beef can last up to 2 or 3 years. Do note that over time, freezers will drain the flavor out of food. Our recommendation is not to exceed 6 months of storage.
Defrost beef properly and the flavor will be great. The best way to thaw beef is in a refrigerator. DO NOT thaw beef at room temperature. Place it on a tray, inside the refrigerator and let it thaw for 12 hours. Thicker pieces may require longer defrosting times.
If you need it sooner you can thaw the vacuum sealed bag in cold water for around 45 minutes. The last alternative is to use the defrost feature in a microwave.
Vacuum packaging is a form of Modified Atmosphere Packaging.  It simply means changing the atmosphere in which food is stored in order to keep it fresher for longer.
Meat is put inside the specially designed food safe bag and then placed inside the vacuum machine where the machine extracts all the air from inside, creating a vacuum inside the chamber. Once the correct pressure has been reached, the vacuum is released, and two heated bars seal the bag shut.

Depending when you plan to eat your meat you can choose to keep products in the fridge for a longer period of time and can avoid freezing your meat (which we believe affects the taste and tenderness).

There are some effects of using Cryovac packaging, but we believe these are far outweighed by the advantages. Specifically, the meat will change to a darker red color while in the packaging due to the lack of exposure to oxygen.

The meat will also sweat while in the packaging and this can result in an unpleasant smell when you first open the packaging (this is not an indication of the freshness of the meat).


To overcome both of these effects, all you need to do is when you're ready to eat your meat, simply remove it from the packaging, RINSE and leave it out for 10-15 minutes. When out of the packaging and exposed to oxygen again the meat will return to the usual red color. Once you've removed the meat, simply rinse out the bag and throw it in the bin and the smell will disappear too.