Surf & Turf Gift

Storage

Frozen products shipped with dry ice, which may have dissipated upon arrival. Refreeze steaks at 40°F. Store proteins in the coldest part of your fridge and ensure it's at 40°F or lower. Avoid touching dry ice with bare hands.

Thawing

To ensure the best flavor and texture for your proteins, it's important to thaw them slowly. Larger proteins like brisket and bone-in steaks require up to 48 hours in the refrigerator to thaw.

Step-by-step thaw method for fully frozen steaks

1) Remove steaks from their sealed bags.

2) Place on the plate.

3) Cover with plastic wrap in the refrigerator for 24 to 36 hours. 

Shellfish includes Lobster Tails, King Crab*, Mussels

Storage

Frozen products shipped with dry ice, which may have dissipated upon arrival. Refreeze steaks at 40°F. Store proteins in the coldest part of your fridge and ensure it's at 40°F or lower. Avoid touching dry ice with bare hands.

Thawing

Step-by-step thaw method if fully frozen

1) Place the product on the plate.

2) Cover with plastic wrap.

3) Place back in the refrigerator for 12-24 hours before cooking.

Quick Thaw Method - Submerge in a container of cold water for 30-60 minutes until thawed throughout. It’s important that your proteins are thawed completely, otherwise, the meat inside will not cook fully.

* Do not thaw crab legs in water if at all possible

Storage

Frozen products shipped with dry ice, which may have dissipated upon arrival. Refreeze steaks at 40°F. Store proteins in the coldest part of your fridge and ensure it's at 40°F or lower. Avoid touching dry ice with bare hands.

Thawing

Step-by-step thaw method if fully frozen

1) Remove the plastic seal from the top of the container.

2) Place in refrigerator and thaw overnight.

3) Keep in the refrigerator for up to 3 months. 

Never defrost butter in warm or hot water.