FAQ's

For fresh meat that is unpackaged, we always advise to use within 48 hours to ensure the best eating quality. For packaged meat purchased from our butcher store, please always refer to the date on the pack.

To maintain the best quality and safety, store meat on the bottom shelf of your fridge in its original packaging or in an airtight container. This will help prevent any raw juices from dripping onto other foods and causing cross-contamination. Always keep your refrigerator at or below 5°C. If the meat won’t be used within a couple of days, consider freezing it to extend its shelf life.

Not necessarily. As long as the minced meat has been correctly refrigerated and consumed within the given period, it should be safe. Fresh minced meat contains a pigment called myoglobin which comes in 2 forms: oxymyoglobin (the red colour of beef when the meat comes into contact with oxygen) and metmyoglobin (the brown/grey colour). After a short period, oxidisation can cause the meat to lose its bloom and change to a brown/grey.

Trust your senses. Spoiled meat may have a sour or off smell, appear dull or greyish in colour (beyond normal oxidisation) and feel slimy or sticky to the touch. If you notice any of these signs, even if the use-by date hasn’t passed, it’s best to err on the side of caution and throw it out.

We do not recommend for frozen meat to be refrozen once it has been defrosted unless the product has been cooked. Refreezing raw meat can compromise the quality due to the moisture loss that occurs during thawing.

Yes, marinating meat overnight in the fridge is perfectly safe and can help enhance flavour and tenderness. Be sure to store the marinating meat in a sealed container in the fridge, not on the counter. If you want to use leftover marinade as a sauce, boil it for at least 5 minutes to kill any bacteria from raw meat.

There is no clear answer to this question, as it really comes down to personal preference and taste. Grain fed beef tends to produce a more consistent flavour of the meat due to the animal eating a consistent feed ration during its fattening period. Grass fed flavours can vary due to the geographic variations and grass quality across Australia.

Meat naturally loses moisture and fat during cooking, which can cause it to shrink. The amount of shrinkage will depend on the cut of meat, cooking temperature and fat content. Cooking meat cuts at high heat or for too long can cause further moisture loss. To minimise shrinkage, cook over moderate heat and try not to overcook.

Refer to our Know Your Meat Cuts page for information.

Resting meat means letting it sit after cooking (usually for 5 to 10 minutes) before cutting. This allows the juices to redistribute throughout the meat, making it more flavourful and tender. Cutting into meat immediately after cooking can cause the juices to run out, leaving it dry.