Freezing Guidelines

You are able to freeze all of our fresh meats.

We recommend you follow our guidelines to help keep your products’ flavour, colour, texture and quality. Please note, storage times may slightly vary depending on your freezer model and performance.

Beef Roasts – Up to 12 months
Beef Steaks – Up to 12 months
Beef Mince – Up to 6 months

Chicken Breast and Leg – Up to 6 months
Whole Chicken – Up to 6 months

Turkey Breast and Leg – Up to 6 months
Whole Turkey – Up to 6 months

Lamb Roasts – Up to 12 months
Lamb Fillets – Up to 12 months
Lamb Mince – Up to 6 months

Bacon – Up to 3 months Pork Roasts – Up to 12 months
Pork Steaks – Up to 12 months
Pork Fillets – Up to 12 months
Pork Chops – Up to 6 months
Pork Mince – Up to 6 months

Up to 3 months

Black Pudding: up to 6 months
Pies – Up to 3 months
Tattie scones – Up to 3 months
Haggis – Up to 6 months

Cooked meat or poultry leftovers – Up to 3 months
Pies and pastries – Up to 3 months
Haggis – Up to 6 months
Meat stock – Up to 6 months

Freezing

  • Freeze our fresh products as soon as you buy them.
  • Only freeze food that is within its use by date.
  • Don’t refreeze raw meat that has been frozen before.
  • We recommend dividing your meat into portions and freeze. For example, portion out your mince meat and place into separate freeze bags, so that only need to defrost what you need for each meal.
  • Label and date meat placed in the freezer so you don’t forget about when you put it in there.
  • Make sure your products are fully wrapped. If they aren’t, they may get freezer burn causing discolouration and affect its taste.
  • You are able to freeze cooked meat, such as leftovers or meals cooked from previously frozen meat. Make sure it has fully cooled down before placing in the freeze.

Defrosting

Freezing does not kill bacteria, but just sends it to sleep. This means that when meat defrosts, its core temperature rises and is open to the air moisture. This creates an opportunity for the bacteria to become active again.

How to minimise the risk:

  • Make sure the meat is fully defrosted before cooking it. Small pieces of meat cab take up to six hours to defrost, whilst large items such as whole joints can take up to 48 hours.
  • If possible, defrost the meat in the fridge. Otherwise use the ‘defrost’ mode on your microwave just before cooking or even run the raw meat (in a sealed container) under cold running water (not warm or hot water).
  • Place a tray underneath the meat when defrosting to avoid juice spilling onto other fridge items and cross-contamination.
  • Do not re-frost meat that has been defrosted. Please note, you are able to freeze cooked meat if it has previously been frozen.

Storing / heating frozen-ready products

  • Our pies are ready to freeze. As soon you receive your product, place them in the freeze and use within three moths.
  • You will need to fully defrost your product before you re-heat it in the oven (recommended) or microwave. Make sure that it is re-heated until its piping hot before serving.
  • When you defrost product, store it in the fridge and consume within one day.
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