How to Store & Handle Meat N’ Bone Proteins Like a Pro
Keep that steakhouse-quality texture and flavor from our boutique to your table. This guide covers delivery day, fridge/freezer temps, smart portioning, vacuum-sealed storage, safe thawing, refreezing rules, seafood nuances, and what to do during power hiccups—so every bite eats like day one.
Delivery Day: Protect the Cold Chain
Your order ships/arrives in insulated packaging with gel packs or dry ice, engineered to maintain safe temperature for the journey. Unbox promptly on arrival and transfer items to the fridge or freezer right away. Our operations are built around temperature-controlled storage and transport plus secure, leak-proof packaging.
For shipped orders, we use insulated boxes + coolants and pack for 3–5 days of transit resilience under normal carrier conditions—still, the best practice is to receive and refrigerate/freeze as soon as it’s delivered.
Tip: Plan to be home for local delivery windows so your proteins don’t sit outside; we’re not responsible for unattended packages.
The Golden Numbers: Fridge & Freezer Temps
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Refrigerator: ≤40°F (4°C). Tip, put it at 33-35 and watch all of your shelf life improve. We actually keep our beef at 29 degrees (it doesn't freeze!!)
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Freezer: 0°F (−18°C)
Use an inexpensive appliance thermometer and spot-check weekly. Keeping these targets protects quality and safety for every cut—from USDA Prime to Japanese A5.
Where to Put What (and How to Pack)
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Refrigerate (short hold): Items you’ll cook within 1–2 days (seafood, ground meats, poultry) or 3–5 days (many whole-muscle beef/pork). Keep in original vacuum-sealed packs on a tray to catch drips and store on the lowest shelf.
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Freeze (long hold): Everything else. Keep in original vacuum seal; for longer storage, add a freezer bag over the pouch to minimize frost. Label with cut + date for easy rotation (see FIFO below).
Why vacuum seal matters: It limits oxygen, protects against freezer burn, and preserves that boutique-grade texture we shipped. We vacuum-seal and label at the source.
FIFO at Home: Your Freshness Insurance
Adopt our warehouse habit: First In, First Out (FIFO). Cook the oldest dated packages first to reduce waste and keep flavors peak. Make FIFO your default whenever you restock the freezer. Another tip? Do not buy more than a month (or 2 month's) supply. Even frozen, flavor degrades after a couple months.
Safe Thawing (Three Ways Only)
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Refrigerator: Place the sealed package on a plate; allow 12–24 hours depending on thickness.
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Cold-Water Bath: Keep the pouch sealed and submerged; change water every 30 minutes; cook immediately after.
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Microwave: Use defrost setting and cook immediately after thawing.
Never thaw on the counter. FSIS guidance backs these three methods only.
Can I Refreeze It?
Yes—if the protein never went above 40°F (4°C) or still has ice crystals. Quality can drop slightly after refreezing, so try to plan portions before freezing. (If you thawed via cold water or microwave, cook before refreezing.)
MnB policy note: When a package arrives thawed but ≤40°F, it’s still OK to cook or refreeze—safety first, quality protected. (We build our cold chain and packaging around that.)
Seafood Needs Extra Love
Seafood prefers the coldest zone in your fridge (back/bottom), and you should use it within 1–2 days. If you’re not cooking it by then, freeze it. Keep it packed tight and cold from store-to-home to preserve delicate texture. FDA.
Handling Basics: Keep It Clean, Keep It Separate
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Separate raw proteins from ready-to-eat foods.
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Dedicated tools: one board/knife for raw, one for cooked.
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Dry the surface, not the fridge: pat steaks dry after you open the pouch, not before storing—moisture invites ice crystals and texture loss.
Our service ethos is education-first and premium-first—every touchpoint is designed to help you cook better, not just buy more.
Power Outages & “Did This Stay Safe?”
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A full freezer stays cold about 48 hours (24 hours if half-full) if doors stay closed.
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Food is safe to refreeze if it’s 40°F or below or still has ice crystals (quality may suffer a bit). Don’t taste to check—use thermometers.
Portioning & Freezer Game Plan
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Right-size before freezing: Split family packs into meal-size portions so you thaw only what you need.
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Flat-pack for speed: Lay pouches flat to freeze; they thaw quicker and stack cleanly.
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Date everything and keep a simple freezer list—then FIFO the week’s meals.
What Makes MnB Ship-Safe?
We vacuum-seal, temperature-control, and protect each order with purpose-built packaging so your proteins travel safely and arrive ready to chill or sear. We also track orders and proactively communicate to ensure a smooth hand-off.
FAQs
Q: My box arrived and some packs feel soft but very cold—now what?
If the proteins are ≤40°F or have ice crystals, move to the freezer or cook soon; quality remains high. If unsure, use a thermometer probe at the pouch surface.
Q: How long can your packaging hold?
We engineer for 3–5 days under normal transit; always unbox and refrigerate/freeze at delivery.
Q: Why do you love vacuum sealing?
It locks in quality and keeps product secure and labeled—exactly how we prep every order.
Cook with Confidence
You bring the heat—we’ll bring the beef (and pork, poultry, and seafood). Keep it cold, thaw it right, and rotate like a butcher. When you’re ready to restock (or upgrade to Wagyu), order at meatnbone.com