Storage and Preparation

Storing your Niman Ranch Meats:


Once portioned, your order is vacuum sealed and then flash-frozen and shipped in insulated, reusable packaging.  Your meat will arrive frozen and can be placed directly in the freezer in its vacuum sealed packaging for up to six months. To thaw, simply place products in their original package on a plate in your refrigerator.

Don’t be concerned about the darker color of our beef and lamb - To lock in the quality, our meats are vacuumed sealed in high oxygen barrier film.  Once the vacuumed package is removed and the meat is exposed to the oxygen in the air, it will be begin to bloom and will return to its normal deep reddish color.

Temperature Guide:


Beef: Niman Ranch Beef will cook faster than typical products. The water content of our natural Angus beef is lower because our livestock is never given antibiotics or hormones which encourage water retention. Plan for about 15% less cooking time than usual. Remember, meat continues to cook as it rests (we suggest 10-15 minutes) prior to serving.

  • 120-125 degrees for rare
  • 130-135 degrees for medium
  • 140-145 degrees for medium well
  • 160 degrees for well done

Pork: Our pork is naturally juicy, so brining it isn't necessary to combat dryness, but can be used to impart a variety of flavors.  We do not recommend cooking cuts from the loin and leg above 150° F.

Ground Meats: USDA recommends that all dishes made from ground meats should be cooked to an internal temperature of 160° F.