FAQ

	ESTIMATING YOUR ROAST
	When ordering a Bone-In or Boned & Tied rib roast, keep in mind that the diameter of the eye can vary from animal to animal which will affect the size of the final cut. Ask Tony in our Gourmet Meat Department if you have any further questions.
	RIB ROAST MEETS ROASTING PAN
	Rule of thumb: For dry-aged beef, 1 rib bone = approximately 2 inches in length Most standard roasting pans are between 16 and 18 inches in length.
	How long will meat last in my fridge?
	Kept in this packaging, the meat will stay fresh in your refrigerator for 5 to 7 days.
	How to thaw meat from the freezer?
	First and foremost, never, ever refreeze meat that has been even slightly thawed. When defrosting meat remember all meat must be at room temperature before cooking. Defrosting time depends on the size of the cut of meat. Small Chops Place on the lower rack of the refrigerator on the morning of the dinner. About four hours before cooking time, put the chops on the kitchen counter to finish thawing and reach room temperature. Large Steaks A big steak, such as a two-inch porterhouse, should be placed on the lowest rack of the refrigerator at dinnertime the night before. If the steak is still frozen in the morning, take it out of the refrigerator around noon and put it on the kitchen counter to finish thawing. Roasts Allow a large roast to rest in your refrigerator for a couple of days. Then bring it to room temperature early on the morning of the day you will be roasting. If you prefer to defrost your meat in the microwave: We do not recommend defrosting meat in the microwave. The microwave usually defrosts unevenly; cooking the meat on the outside while it is still thawing inside.
	How long will meat last in the freezer?
	The temperature in your freezer should be 0°F or below. Kept in packaging and in this temperature range, beef will keep for 6 months. Lamb and veal should be used within 3 to 6 months. Pork should be used within 2 to 3 months.