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How to Handle Steak

When handling meat it is important to follow some basic rules to avoid food born illness. Below you will find some guidelines to help you make sure your next dining experience is a safe one. For additional information and to read the USDA beef handling guidelines visit the USDA website.

Defrosting Meat

CAUTION: Never defrost meat at room temperature or in warm water.

There are three ways to safely defrost meat including: refrigerator, cold water and microwave.

1. Refrigerator Defrosting
Defrosting in the refrigerator takes the longest of the three methods. The benefit of refrigerator thawing is that it requires very little attention.

To defrost in the fridge, simply place the frozen meat (still vacuum packed) in the refrigerator on the bottom shelf and wait, patiently. (See approximate defrosting times below)

Meat Size Approximate Time
1" Steaks 8 to 12 Hours
2" Steaks 16 to 24 Hours
16 oz. Ground Beef 24 Hours

2. Cold Water Defrosting
Cold water defrosting is much faster than refrigerator thawing but it requires more attention.

To defrost using cold water, submerge meat (still vacuum packed) in a bowl of cold tap water. Change the water every 30 minutes until the meat is thawed completely. (See approximate defrosting times below)

Meat Size Approximate Time
4 - 1" Steaks 2 - 3 Hours
4 - 2" Steaks 4 - 5 Hours
16 oz. Ground Beef 2 - 3 Hours


3. Microwave Defrosting
We do not recommend microwave defrosting for your premium steaks, because microwaves cook meat unevenly. If you must use a microwave to defrost your meat because of time constraints please refer to your microwave's users manual for defrosting instructions.

Re-freezing Meat

CAUTION: If meat is even slightly thawed, DO NOT REFREEZE the meat.

You CAN refreeze meat which has been thoroughly cooked (well done) as long as you freeze it right after cooking.

Storing Meat

Frozen meat should be kept at 0 degrees F or below.

Thawed meat should be refrigerated at 40 degrees F or below.

Shelf-Life of Meat

Beef frozen at 0 degrees F or below, will last for up to 12 months after you receive your shipment.

Thawed beef refrigerated at 40 degrees F or below, will last for up to 2 days.