Here are a few suggested ways to care for your Northern Provincial Grocers food products.

Storing

All NP meats are Individually Quick Frozen (I.Q.F.) or vacuum-packed  This special method of packaging keeps meats 3 to 5 times longer, and ensures that they are fresh and flavourful.

Thawing

For best results, thaw all meats in the refrigerator.  This allows for juicier, more flavourful meats.  Remove product from freezer and place in a single layer on a tray.  Always leave the wrapper on the vacuum-packed items when thawing.  Here are some approximate guidelines for thawing:

• Steaks & chops: allow 8-12 hrs.
• Roasts & hams: allow 4-6 hrs.
*Note: some cases of product say "Cook from Frozen."   Always follow any such instructions.

For quick, safe thawing, thaw steaks in cold water while still in wrapper.

The microwave oven provides an alternative for thawing your meats, although it is our least recommended method.  If you choose to thaw your meats in the microwave, keep the following in mind.  Leave meat in wrapping - do not puncture.  With I.Q.F. products, place meats on plate and watch carefully, as the outer portions will thaw first.  Standing time will complete thawing in the centre.  Meats thawed in the microwave oven will lose more of their natural juices, and therefore the final product may be drier and less tender than when thawed in the refrigerator.

Handling Food Safely

Proper procedures when handling food will ensure your enjoyment of the products.

• Always thaw products in the refrigerator or, as a quick method, in the microwave (see above
  points regarding microwaves).   Never thaw products at room temperature.

• Do not use the same cutting board or knife for raw meats and cooked meats.  Wash hands,
  utensils, cutting boards and counters that contact raw food.

• Cook meats to the proper degree of doneness.  Ground meat items should be cooked to
  medium or more.  Never serve ground meats raw or rare.

Refreezing

Meats that are thawed but cool to the touch can be refrozen with complete confidence that all their natural goodness and flavour will be retained.  If the vacuum wrap has been removed, rewrap the meat in a wrapper suitable for frozen products.  You may safely refreeze frozen foods that have thawed if they still contain ice crystals or if they are still cold to the touch (about 40 degrees Fahrenheit) and have been held no longer than one or two days at refrigerator temperature after thawing.  In general, if food is safe to eat, it is safe to refreeze.

Refrigerator Storage Chart

Keep meat below 40 degrees Fahrenheit during storage.  Store uncooked meat items together, separate from cooked foods.  Refrigerate or freeze fresh meat immediately after bringing it home.  Never leave meat in a hot car or sitting out at room temperature.  Packaged whole cuts of fresh meat may be refrigerated in their original wrappings in the coldest part of the refrigerator for three to five days after purchase, while ground meat can be stored in the refrigerator for one to two days.  Keep meat refrigerated until you are ready to cook it.  When transporting cooked meat to another dining site, place it in an insulated container or ice chest until ready to eat.  Cooked whole cuts of meat are best when refrigerated no longer than two to three days.  Cooked ground meat is best when refrigerated no longer than one to two days.