Product Shelf Life and Packaging
These are recommendations made with past experience and knowledge gained in this profession, also with experience in dealing with different customers with varying types and conditions of equipment which in the end affect the shelf life and condition of the products.
Overall it is the customer’s responsibility from point of delivery to use of the product, to make sure the product was received in a usable condition and within the receivable temperature range, to being stored correctly under HACCP and QA guidelines and to maintain rotation of products with a visual check for signs of change in condition of products.
For products such as T Bones, Lamb Loin Chops and Rib Steaks, we recommend storage in a reliable fridge operating between with consistent operating temperature of 0 to 4°C for no more than 5 days.
The reason for this is that when bone is cut it releases bone dust/enzymes and comes into contact with bacteria, which start the breaking down process and are very temperature sensitive.
Boneless Red Meat & Non-Boned Meats i.e. Rump, Porterhouse and Scotch we recommend up to two weeks possibly more depending on the pre – ageing of the product.
If the primal cuts are portioned it will reduce the life due to the portioning process. Time can also be reduced by the amount of ageing given to the product prior to being portioned or sent to the customer.
Chicken, Veal, Pork are also volatile meats with shorter shelf lives, so we recommend 3 to 4 days stored in a consistent temperature of 0 to 4°C and then freeze for longer.
The same is recommended for Diced and Minced meats due to the extra handling involved in processing. Beef and Lamb products will generally have an extra one or two day’s life due to being less volatile.
Our portioned steaks are cut in increments of 50 gm (eg. 100, 150, 200 gm) and are vacuum packed in packs of 5 or 10.
Some packaging includes a Black Soaker Pad to absorb any additional purge from the product after portioning.
This Soaker Pad is non toxic, however, is not fit for human consumption and should be kept intact and disposed of after opening the pack. These standards are in the interest of food safety and providing a consistent quality product to our customers.
Diced meats, stripped and minced products are available in 2 & 5 Kg Vacuum plastic packs.
Products can be packed in non vacuum packaging upon request; however, the product shelf life is severely decreased if not vacuum packaged.
All Smallgoods are sold only in the manufacturers packaging and cannot be broken down to smaller packs or sizes.
Sliced smallgoods or further processed meats are only available in minimum of 1kg Gas Flushed packs.
As these are smallgoods products, we are not licensed to open or repack any of these products.
All of Holco’s crumbed and plain schnitzels are packed in lots of 10.
Plain Schnitzels (beef and pork) are vacuum packed in 10’s.
Plain Chicken Schnitzels are vacuum packed on trays in lots of 10.
Crumbed Schnitzels are generally packed on trays, film wrapped in lots of 10.
Bulk, layer packed schnitzels are available upon request.