Three generations in, we still get the same questions across the counter at 351 Donald Street: how long will this keep in the fridge, what's the right internal temperature for a ribeye, and what's the best way to thaw a Tomahawk without ruining it. This guide collects the answers our butchers give in-store every day, so you have them on hand at home too.
How long meat keeps in the refrigerator
As a general rule, the leaner and more processed the cut, the shorter its fridge life:
- Ground meats: 2–3 days
- Fresh poultry: 2–3 days
- Fresh beef and pork cuts (steaks, roasts, chops): 3–5 days
- Deli meats: 3–5 days once opened, when properly resealed
If you're not cooking within that window, freeze it — properly wrapped meat holds its quality far longer than most people expect.
Freezing meat the right way
Wrap meat tightly in freezer paper or a sealed freezer bag, pressing out as much air as possible, and label it with the date and cut. Done properly:
- Ground meats keep up to 6 months
- Whole poultry keeps up to 12 months
- Beef and pork cuts keep up to 12 months
- Deli meats keep 1–2 months
Every cut from our beef and pork collections is hand-wrapped in butcher paper in-store, which freezes cleanly — no extra bagging needed unless you're going past those windows.
Thawing without losing quality
The method matters as much as the time:
- Refrigerator (recommended): plan on about 24 hours per 5 pounds. Slowest, but the safest and best for texture.
- Cold water: submerge the sealed package and change the water every 30 minutes.
- Never thaw meat on the counter at room temperature.
Steak doneness, by the numbers
A thermometer beats guesswork every time. Pull your steak a few degrees before target, since it keeps cooking as it rests:
| Doneness | Internal Temperature |
|---|---|
| Rare | 125°F (52°C) |
| Medium Rare | 135°F (57°C) |
| Medium | 145°F (63°C) |
| Medium Well | 150°F (66°C) |
| Well Done | 160°F (71°C) |
Let it rest 5–10 minutes before cutting. This matters even more on a cut like our Tomahawk — more mass means more carryover cooking.
Reheating our house-made favourites
Tourtières come pre-prepared: preheat the oven to 350°F, bake 45–60 minutes until golden brown, and let rest 10 minutes before serving.
BBQ Roast Pork, BBQ Chicken, or Roast Beef: preheat to 325°F, place in a covered dish with a little liquid, and heat 15–20 minutes or until the internal temperature reaches 165°F.
Have a question this guide didn't cover? Check our full Meat FAQs or get in touch — someone from the family is always happy to help.