Freezer guide
Defrosting, eating & storing your beef
Your order arrives frozen and vacuum-packed. Pop anything you won't eat in the next 2–3 days straight into the freezer. Here's how to get the best out of every cut, safely.
The golden rules
- • Always defrost in the fridge, on a plate, with the vacuum pack on — not on the worktop.
- • Keep your fridge at 0–4°C and your freezer at -18°C or colder.
- • Once raw beef is defrosted, don't refreeze it. You can refreeze it after it's been cooked.
- • Bring steaks and roasts up to room temperature for 30–45 minutes before cooking.
- • When in doubt, smell it. Fresh beef smells clean and slightly mineral — never sour.
Steaks (sirloin, ribeye, rump, fillet)
- Defrosting
- In the fridge for 18–24 hours, on a plate to catch any juices. Don't defrost on the worktop.
- Eat within
- Cook within 2–3 days of defrosting. Bring up to room temperature for 30–45 minutes before cooking for the best sear.
- Safe in the freezer
- Keeps perfectly in the freezer for up to 12 months in the vacuum pack we send it in.
Roasting joints (topside, silverside, rib, brisket)
- Defrosting
- In the fridge for 24–36 hours depending on size — allow a full day for anything over 1.5kg.
- Eat within
- Roast within 2–3 days of fully defrosting. Once cooked, eat within 3 days or slice and re-freeze the leftovers.
- Safe in the freezer
- Up to 12 months frozen. Don't refreeze raw once defrosted.
Mince & diced beef
- Defrosting
- In the fridge overnight (around 12 hours). Never defrost mince at room temperature.
- Eat within
- Cook within 24 hours of defrosting — mince has more surface area so it should be used promptly.
- Safe in the freezer
- Up to 6 months frozen for best flavour and texture.
Sausages & burgers
- Defrosting
- In the fridge overnight. Keep on a plate, separated if possible.
- Eat within
- Cook within 24 hours of defrosting.
- Safe in the freezer
- Up to 3 months frozen for best flavour.
Slow-cook cuts (shin, cheek, oxtail, short rib)
- Defrosting
- In the fridge for 24 hours. These cuts are forgiving — you can also cook straight from frozen on a long, low braise (add 30–45 minutes to your usual time).
- Eat within
- Cook within 2–3 days of defrosting.
- Safe in the freezer
- Up to 12 months frozen.
Bones, stock bones & marrow bones
- Defrosting
- Straight from frozen into the roasting tray or stock pot — no need to defrost.
- Eat within
- Use within 2 days if defrosted in the fridge.
- Safe in the freezer
- Up to 12 months frozen.
Got a cut that isn't listed, or not sure? Drop us a line at info@beethamfarm.co.uk and we'll happily talk you through it.
