Vacuum sealing involves removing nearly all air from the packaging before sealing. This reduces oxidation and bacterial growth, extending freshness.

See best before days below for different types of protein when chilled and vacuum sealed.

We recommend storing the products chilled at ~2 °C for these estimates to apply.

Once opened, the counting of “fresh storage time” resets to that of standard packaging.

In the freezer at –18 °C, vacuum sealed meat can last 1–3 years (depending on cut and temperature consistency).

Some products may arrive frozen as our team will take this into consideration when packing for orders that require longer shipping times.

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