Q: Where do Tre'dish meats come from?
A: Most of our meat comes from St Lawrence Market and local Ontario farms such as Fenwood Farms in Ancaster. We carry both Organic and Non-Organic Poultry. Our poultry items specifically state when the animal has been raised locally without antibiotics and/or hormone for the duration of their lives.
We have also now taken an extra measure to also specifically source Grass-Fed Beef in addition to US Choice, Canadian AAA, and cheaper cuts of meat. This is because while most cattle eat grass for part of their lives, organic beef is does not require it and is typically grain-finished, meaning the cows are fed organic grains in their final months. This process creates a fattier, more marbled meat, but it doesn’t provide the same health benefits as Grass-Fed Beef.
Our Grass-Fed Beef comes from cattle raised on forage their entire lives, sticking to a diet that’s natural for them, and much leaner and nutritious for the consumer because of higher higher omega-3s and CLA. Its also less taxing on the environment as grains require copious amount of water. We also ensure all of these animals are humanely raised, and avoid GMOs and antibiotics wherever possible.
Q: How are Tre'dish meats packaged?
A: All our meats come vacuum sealed. This packaging method ensures that the meat stays fresh and retains its flavor and nutritional value. Vacuum sealing also helps in preventing freezer burn if you choose to freeze the meat.
Q: What are the best practices for storing vacuum-sealed meats?
A: Vacuum-sealed meats can be stored in two ways: refrigerated or frozen. Here are some guidelines for each:
Refrigerated: Vacuum-sealed meats can be kept in the refrigerator for up to two weeks. This method is ideal if you plan to consume the meat in the near future. Make sure your refrigerator is set to a temperature below 40°F (4°C) to maintain the quality of the meat.
Frozen: For longer storage, you can freeze vacuum-sealed meats. When properly frozen, vacuum-sealed meats can last for several months. The vacuum seal prevents freezer burn and preserves the quality of the meat. To thaw frozen meat, it's best to move it to the refrigerator 24-48 hours before you plan to use it, allowing it to thaw slowly and safely.
Q: Can I reseal the meat after opening the vacuum packaging?
A: Once the vacuum seal is broken, it's best to consume the meat within a few days if refrigerated. If you do not plan to use all the meat at once, you can repackage the remaining portions in airtight containers or resealable plastic bags before returning them to the refrigerator or freezer.
Q: Are there any safety tips I should follow when handling meat?
A: Yes, food safety is crucial when handling meat products. Always wash your hands thoroughly before and after handling raw meat. Use separate cutting boards and utensils for raw meat to prevent cross-contamination. Cook meats to the recommended internal temperatures to ensure they are safe to eat.
For any further questions about our products or their handling, feel free to contact us at [email protected]!