Simple steps for storing, thawing and cooking so every portion tastes as good as the day it was sealed.
Everything we deliver arrives frozen and vacuum sealed. Put it straight into the freezer, and thaw only what you need, when you need it.
When your delivery arrives
- Freezer firstDelivery doesn't include a cooler or dry ice, so someone needs to be home to put everything straight into the freezer.
- Set to 0°FAccording to the USDA, food kept at 0°F or below stays safe indefinitely. Quality is what changes over time.
- Keep it sealedLeave items in their vacuum packs. A torn seal lets air in and can cause freezer burn.
- Oldest firstStack new items behind older ones so you use them in order.
Three safe ways to thaw
Never thaw meat or seafood on the counter. The outside warms into the "danger zone" (40–140°F) long before the center thaws.
In the refrigerator
Leave the item in its vacuum pack on a plate in the fridge overnight. Steaks, fillets and chops thaw in about 12–24 hours. A whole piece of toro or a tomahawk can take longer. This method gives the best texture.
In cold water
Keep the item sealed and submerge it in cold tap water. Change the water every 30 minutes. Most single portions thaw in under an hour. Cook right away.
In the microwave
Use the defrost setting and cook immediately afterward, since some parts may start to cook. We don't recommend it for steaks or sashimi.
Shrimp: put them in a colander under cold running water for 5–10 minutes, then drain well. Chef-made items like crab cakes, pies, Beef Wellington and mac & cheese go straight from the freezer to the oven, so there's no need to thaw.
How long it keeps in the freezer
These are peak-quality windows for our sealed products stored at 0°F. After that, the food is still safe but may slowly lose texture and flavor.
| Product | Frozen shelf life | After thawing, use within |
|---|---|---|
| King crab merus | 12–14 months | 2 days |
| Duck foie gras | 9–12 months | Cook right away |
| Steaks, pork, chicken, burgers | 6–9 months | 1–2 days (steaks up to 3–5) |
| Fish fillets & tuna | 6–9 months | 1–2 days |
| Argentine red shrimp | 3–4 months | 1–2 days |
| Chef-made pies & biscuits | 3–4 months | Bake from frozen |
| Seafood cakes, Wellington, meatloaf, appetizers | 2–3 months | Bake from frozen |
Can I refreeze it?
- Thawed in the fridge and still cold? The USDA says raw meat and poultry can be refrozen, but you will lose some quality. We recommend cooking it instead.
- Thawed in cold water or the microwave? Cook it. Don't refreeze.
- Thawed seafood, sashimi or king crab? Don't refreeze. Eat it within 1–2 days.
- Cooked leftovers? You can freeze cooked meat within 3–4 days of cooking.
Common questions
How do I thaw a steak quickly?
Keep it in the vacuum pack and submerge it in cold water, changing the water every 30 minutes. A 6–8 oz steak usually thaws in 30–60 minutes. Cook it right away.
Can I cook a steak straight from frozen?
Yes. The USDA says it's safe, but cooking takes about 50% longer. For the best crust and most even doneness, we recommend thawing in the refrigerator first.
How do I thaw frozen fish?
Thaw it overnight in the refrigerator in its sealed package. Use cold water if you're short on time. Pat the fish dry before cooking so it sears instead of steaming.
Is freezer burn dangerous?
No. Freezer burn is dry, discolored patches caused by air getting in. It affects texture, not safety. Our vacuum sealing prevents it, so keep packs sealed until you use them.
Do you deliver with dry ice?
Local deliveries don't include a cooler or dry ice. We schedule a delivery window with you so someone is home to put the order straight into the freezer.
Stock your freezer
Order restaurant-quality portions and thaw only what you need, when you need it.