The shelf life of our products is generally based on the specified best before date (“Bäst före” in Swedish). As with all foodstuffs, the best before date is to be understood as meaning that we guarantee the perfect condition of the goods up to this date if stored appropriately. It does not state that the goods are automatically spoiled after this date.
In principle, the shelf life of meat depends on the temperatures and fluctuations in temperature the meat is exposed to. The higher the storage temperature and the more temperature fluctuations, the shorter the meat will stay in perfect condition. Frozen meat may have a best before date of up to a year printed on the packaging. That date assumes that the meat is kept at -18° C during that whole time. This is of course impossible for us to guarantee when we ship the meat over longer distances using a courier. The meat will most likely arrive to your home at a temperature a few degrees below freezing.
Therefore, after you received your meat, we recommend that you store it in a fridge at maximum 4° C and consume it within five days unless you choose to refreeze it.
In general, if your meat was frozen, we recommend not to re-freeze it. However, basically nothing speaks against refreezing, especially if the food has to be heated up before consumption. The nutrient and vitamin content may suffer slightly, but refreezing is more hygienic than storing it in the refrigerator at temperatures above 0° C.
Our own tests also show that you can assume that the great taste of the meat will not be affected by refreezing. Wild game meat is of such high quality that the theoretical reduction in quality is practically unnoticed.
If you want to cook the meat after its been frozen, it is best to remove it from the freezer 1-2 days in advance and place it in the refrigerator.
In the unlikely event that you have forgotten to take your meat out of the freezer, you can defrost it more quickly in water. Check whether the packaging is still properly vacuumed. If this is the case, you can place the meat, packaging and all, in a container of cold water. This way, a the meat thaws faster. If the packaging is no longer vacuumed, then you can NOT use this method.
