Don’t wash raw meat before cooking – it’s not safe. While many believe rinsing meat removes bacteria, food safety experts, including the USDA and CDC, strongly advise against it. Washing meat spreads harmful bacteria like Salmonella and Campylobacter to kitchen...
If you’ve thawed meat and didn’t use it, you might be wondering: Can you refreeze it? The answer is yes, but only if certain safety rules are followed. According to USDA guidelines: Meat thawed in the refrigerator at or below 40°F is safe to refreeze. Meat thawed...
Shipping meat safely requires precision. Wild Country Meats ensures your order arrives in top condition by using vacuum-sealing, flash freezing, insulated packaging, and dry ice. They ship via UPS 2-Day service, delivering across the lower 48 states. Here’s how...
Freezing meat properly helps maintain its quality and safety for months or even years. Here’s what you need to know: Freezer Temperature: Keep your freezer at 0°F (-18°C) or lower to stop bacterial growth and preserve meat quality. Packaging: Vacuum sealing offers the...
Beef grading evaluates two main factors: yield grade (amount of usable meat) and quality grade (tenderness, flavor, and juiciness). This USDA-led process helps categorize meat into grades like Prime, Choice, and Select, guiding consumers and producers on meat quality...
Traceability in custom meat processing ensures every step of an animal’s journey – from origin to final packaging – is tracked with precision. It’s vital for safety, quality, and trust. Customers want assurance that the meat they receive comes...
When you see "USDA Inspected" on meat, poultry, or egg products, it means these items have been reviewed by the USDA’s Food Safety and Inspection Service (FSIS) to ensure they meet strict safety, quality, and labeling standards. This guarantees the...
