For all meats if cryovaced, open it up and let it breathe for an hour or so before cooking. Don't be put off by a smell that often comes when the bag is first opened. This is caused by the meat sweating in the vacuum environment and is totally normal and quickly disappears when exposed again to oxygen. Also most discolouration will quickly come back to normal with red meats after some time in normal oxygen rich air. If your meat is not cryovaced take it out of the plastic bag when you get home and put it in your fridge on a plate or in a reusable container. This will stop the meat from sweating, prolonging its life in your fridge.
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Note these are just our tips everyones fridge temperatures are different so these recommendations might vary. Please use own customer discretion.