When you pick up fresh beef, pork, or chicken from Vaughn Family Meat Co. in Gardnerville, the clock starts ticking. Meat stays safest when you get it cold fast and keep it cold until you cook it. We recommend heading straight home or bringing a cooler with ice packs, especially during a hot Nevada summer afternoon.

Refrigerator and Freezer Basics

Store fresh meat on the bottom shelf of your fridge, still in the butcher paper or tray we wrapped it in. Most cuts are best used within three to five days. If you are not cooking soon, freeze it. Wrap tightly in freezer paper or a zip bag, press out the air, and label with the cut and date. Ground meat and sausage should be used or frozen within two days.

Thaw frozen meat in the refrigerator, never on the counter. A pound of ground beef might take a full day; a thick steak could take longer. If you need it faster, thaw in a sealed bag under cold running water and cook right away. When in doubt, give us a call at the shop on Main Street—we are happy to walk you through storage for whatever you brought home.