Though an everyday task, there are a number of simple measures
you can take to make sure you're keeping things safe in the
kitchen, and enjoying the very best meat possible.
- On delivery of your fresh Farmison & Co products ensure the
label is intact and the packaging is not damaged.
- If the packaging is damaged transfer to a new sealable freezer
pouch, gently easing out as much excess air as possible before
sealing the products. Ensure the new pouch is relabeled, and, if
you are splitting a batch of products each package should be
relabelled and the date the product is frozen wrote onto the
- If freezing the goods upon delivery, mark the package with a
indelible marker pen with the date you are freezing the products
- Farmison & Co suggest freezing produce for a maximum of 3
- When placing goods in the freezer place towards the bottom of
the freezer and make sure there are no heavy items sat on the
- Your freezer should be set at a minimum of minus 15 oc.
- Prior to cooking your products you must remove the items from
the freezer a minimum of 24 hours before use (48 hours on larger
joints in excess of 1 kilo).
- Place the item on a flat tray and place in the bottom of the
fridge to defrost gently.
- Before cooking, the items must be thoroughly defrosted (meat
soft to touch).
- Remove from the packaging, pat any excess moisture away and
prepare to cook following your chosen recipe.
- For more specific timings see our
defrosting a turkey guide or our
defrosting lamb guide.
- Never defrost meat in warm areas such as on or near a radiator
or in direct sunlight.
- Never defrost meat in warm or hot water.
- Never defrost meat items placed above cooked or ready to eat
- Never defrost meat which is close to or out of date.