We are here to support all our customers in ensuring that all meat is handled and stored by utilising the best practices thereby retaining good product shelf life.

Freezing Procedure for fresh Beef/Lamb/Pork/Chicken

  1. Trim meat primals/cuts into portions to ensure safe and even freezing
  2. For bulk packaging and freezing, place meat in cartons with good-quality plastic bags and layer package freezer bags for better stability of product quality.
  3. For packaging and freezing portions, remove excess air and vacuum package securely
  4. Flatten the packaging of minced meat, remove excess air and vacuum package securely
  5. Label packages with the cut name, weight, amount and date of packaging
  6. Freeze up to the recommended storage time for your particular cut
  7. Recommended Freezer temperature to be set at -20°C to -22°C

Product Type

Beef

Lamb

Pork

Chicken

Mince

2-3 Months

2-3 Months

2-3 Months

2-3 Months

Portions

18 Months

18 Months

10 Months

18 Months

Sausages

1-2 Months

1-2 Months

1-2 Months

1-2 Months

Diced/Strip Meat

4-6 Months

4-6 Months

4-6 Months

4-6 Months

 

Thawing Procedure of Beef/Lamb/Pork/Chicken

Food-poisoning bacteria can grow in frozen food while it is thawing, so placing thawing frozen food in the temperature danger zone (between 5 and 60°C) must always be avoided. Thawing must be carried out in refrigerated temperature or water. Air thawing can only occur in a thaw room which is thermostatically controlled below 5°C. Meat can be thawed safely by practicing one of the below process steps:

  1. Placement in Refrigerator
    Plan ahead and take the required amount of product out of the freezer. Transfer the meat packages/boxes into an actively working refrigerator (operating between 2 to 5 degrees). Thawing is normally carried out by removing the product from it packaging and placing it on trays inside the chiller. Note: Please ensure packaging is completely removed prior to defrost and do a secondary check after defrost.
  2. Thawing in Cold Water
    When thawing in a water bath, the water must be flowing, potable, no warmer than 10°C and not recycled. All product should be fully immersed. Surface temperature of the product must be checked intermittently and must not exceed 5°C.

Important: Once a Product Has Thawed – It Cannot Be Frozen Again!