Smart Portions
Choose pack sizes that fit your week. Fewer leftovers means better taste and less waste.
Straight-talk guidance on safe handling, storage, and cooking—so great meat stays great all the way to your table.
Choose pack sizes that fit your week. Fewer leftovers means better taste and less waste.
We label cut, weight, and date to make meal planning and rotation simple.
Salt + time beats heavy marinades. Season early; let the meat do the talking.
Use a food thermometer. Remove meat a few degrees early and rest; carryover brings it to target.
| Cut | Target °F |
|---|---|
| Ground (beef, pork) | 160° |
| Whole cuts (beef/pork) — medium | 145° + 3 min rest |
| Ham (fresh) | 145° + 3 min rest |
| Ham (precooked, reheating) | 140° |
| Item | Target °F |
|---|---|
| Chicken/Turkey (whole or parts) | 165° |
| Ground poultry | 165° |
| Leftovers/casseroles | 165° (reheat) |
| Fish | 145° (opaque, flakes easily) |
Guidance is general and may vary by recipe/equipment. When in doubt, follow your local public-health recommendations.
Look for “loin” and “round” in beef and pork. Trim visible fat after cooking for best texture.
Red meat provides heme iron (highly bioavailable). Pair with vitamin-C sides (peppers, citrus) to boost absorption.
Our small-batch sausages are seasoned for balance—not shelf life. If watching sodium, choose fresh cuts more often.
Refrigerator thaw: allow ~24 hours per 4–5 lbs. Keep on a tray to catch drips. For faster thaw, use sealed-bag cold water, changing water every 30 minutes; cook immediately after thawing.
Reheat to 165°F. Add a splash of broth or water and cover to reduce dryness; rest a few minutes before serving.
Yes—choose simple fresh cuts. Ask at the counter for current sausage batches with lighter seasoning.
Locker packs make smart portions easy. We’ll help you pick cuts that fit your household and goals.