Your box arrives frozen — that's the point. Here's the 5-minute routine that gets everything from doorstep to freezer with zero waste.
1. Open and inspect
Pull the liner out right away. Packaging is non-toxic and a little frost is normal. Anything warm or fully thawed? Send us a photo within 7 days and we'll make it right.
2. Freezer-first
Vacuum-sealed cuts hold 3-6 months in the freezer. Group by protein so Tuesday-you isn't digging behind the salmon.
3. Thaw smart
Best: overnight in the fridge on a plate (catches any drip). Weeknight shortcut: sealed bag in cold water for 30-60 minutes. Never counter-thaw — that's how good meat goes bad.
4. Cook the fresh-eating cuts first
Ground beef, chicken, and thin steaks eat best within a week of arrival. Move those to the fridge now and cook them early in the rotation.
5. Start with the card
Every box includes cut-by-cut cards. Pick one, fire the pan, and welcome to the fam.