High Quality Packaging

After all is said and done, our primary concern here at Brown Paper Beef is providing you with a quality product every time you take one of our packages out of the freezer. It isn't good enough to produce great quality grass fed and grass finished beef, it has to stay great for as long as it takes you to eat it.

This means the highest quality packaging. We flash freeze and vacuum pack all of our beef.

Vacuum Packaging

Vacuum packaging is far superior to any other packaging method out there. Vacuum sealing works its magic by keeping oxygen from coming into contact with the meat. Plastic wrap, zip lock bags, butcher paper and aluminum foil are all oxygen permeable.

Oxygen Is the Enemy

Air coming into contact with food is what causes freezer burn and bad odors. Fats go rancid in the presence of oxygen. Texture is compromised and foods go off-color due to bacteria and yeasts that thrive in oxygen environments.

2 to 3 Year Shelf Life

If we can keep oxygen away from our beef, it will last longer. A lot longer! In fact, properly stored vacuum packaged beef can last 2 to 3 years in your freezer, as opposed to just 6 to 9 months when wrapped using other methods.

Vacuum Packaging is Convenient Packaging

First of all, vacuum packaging is clear, so you can easily see what cuts you're selecting out of your freezer.

It's also waterproof which means it's very easy and safe to defrost. Just put the package in a bowl in the sink with a very slow stream of cold (yes, cold) water running over it. It will defrost very quickly this way and you'll be eating in no time.

Ice Crystals Are the Enemy Too

When beef is frozen, ice crystals form inside the cells of the meat. The slower the freezing process, the larger the crystals that form will be, and large crystals are much more likely to cause cell walls to rupture which results in soggy beef.

Flash Frozen

Flash freezing is just what it sounds like. It's a process where the meat is frozen as quickly as possible by placing it in a freezer that removes heat from the meat very quickly. Fast freezing means small ice crystals and that means much less cell wall destruction resulting in a superior product.