Butcher to You

Packaging & Storage

Packaging

To maximise the freshness and quality of your meat, we vacuum seal most products. The meat is packaged in a clear pouch and the oxygen is removed using a special purpose machine before the pouch is sealed. This process extends the shelf life of the meat.

Not all products can be vacuum sealed. If the product cannot be vacuum sealed, your items will be packaged on clear, food grade rPET trays which are made from recycled PET material. There are a handful of products that are packaged in freezer bags (for example, offal and bones).

All products will be labelled, packed and delivered in cardboard outer cartons that can be placed in the recycling bin.

Storage - Fresh Products

BEEF

Fresh (vacuum sealed) - 7 days | Fresh (not vacuum sealed) - 3 days | Frozen (vacuum sealed) - 6 months

LAMB

Fresh (vacuum sealed) - 7 days | Fresh (not vacuum sealed) - 3 days | Frozen (vacuum sealed) - 6 months

CHICKEN

Fresh (vacuum sealed) - 7 days | Fresh (not vacuum sealed) - 3 days | Frozen (vacuum sealed) - 3-6 months

PORK

Fresh (vacuum sealed) - 7 days | Fresh (not vacuum sealed) - 3 days | Frozen (vacuum sealed) - 3-6 months

MINCES, BURGERS & SAUSAGES

Fresh (vacuum sealed) - 5 days (mince), but use within 24 hours of opening the seal | Fresh (not vacuum sealed) - Use within 24 hours or freeze | Frozen (vacuum sealed) - 2 - 3 months

SEAFOOD

Seafood items should be refrigerated and used within 24 hours.

All other products, including smallgoods, should be stored and consumed in accordance with the directions on the packaging.

Storage - Frozen Products

Certain products as marked on the site are delivered frozen. Frozen products should be refrigerated and used in accordance with the timelines set out above.

A special note about vacuum sealed products:
For vacuum sealed items, remove the product from the packaging and leave uncovered immediately prior to use. Often, the meat will appear discoloured or have an odour when it is first removed from the packaging. This does not mean the product is off. The odour is caused by oxygen making contact with the meat and will dissipate.