Handling & Storage- Store at 30°F (range of 28°F to 35°F is acceptable) and follow proper handling procedures to avoid cross contamination.
- Shelf life of unopened vacuum packs:
- Bone-in product should be consumed within 14-28 days from production for optimum palatability*
- Boneless product should be consumed within 14-35 days from production for optimum palatability*
* Assumes packaging integrity and optimal temperature are maintained
Preparation
Proper preparation involves determining desired doneness, measuring internal temperature and removing the meat from the heat source before it reaches the final desired temperature. Meat should be allowed to rest five or more minutes before serving, and will continue to cook during that time.
| Desired Doneness | Remove from Heat | Final Temperature |
| Very Rare (Cool, red center) | 125°F |
130°F |
| Rare (Red center) | 135°F |
140°F |
| Medium Rare (Red/pink center) | 140°F |
145°F |
| Medium (Warm, pink center) | 155°F |
160°F |
| Medium Well (Hot, slightly pink center) | 160°F |
165°F |
| Well (Hot, gray center) | 165°F |
170°F |
Handling & Storage
- Store at 30°F (range of 28°F to 35°F is acceptable) and follow proper handling procedures to avoid cross contamination.
- Shelf life of unopened vacuum packs:
- Bone-in product should be consumed within 14-28 days from production for optimum palatability*
- Boneless product should be consumed within 14-35 days from production for optimum palatability*
- * Assumes packaging integrity and optimal temperature are maintained
Preparation
Proper preparation involves determining desired doneness, measuring internal temperature and removing the meat from the heat source before it reaches the final desired temperature. Meat should be allowed to rest five or more minutes before serving, and will continue to cook during that time.
| Desired Doneness | Remove from Heat | Final Temperature |
| Very Rare (Cool, red center) | 125°F |
130°F |
| Rare (Red center) | 135°F |
140°F |
| Medium Rare (Red/pink center) | 140°F |
145°F |
| Medium (Warm, pink center) | 155°F |
160°F |
| Medium Well (Hot, slightly pink center) | 160°F |
165°F |
| Well (Hot, gray center) | 165°F |
170°F |
Handling & Storage - Store at 29°F to 32°F and follow proper handling procedures to avoid cross contamination
- Ideal aging is 10 days from date of production.
Preparation
Pork is too frequently overcooked. 1855 Brand Premium Pork may be offered at various degrees of doneness, just like beef. Internal temperatures over 170°F will compromise the eating experience of conventional pork. However, because 1855 Brand Premium Pork is so naturally superior to conventional pork, it will remain tender and juicy even at higher internal temperatures.
Proper preparation involves determining desired doneness, measuring internal temperature and removing the meat from the heat source before it reaches the final desired temperature. Meat should be allowed to rest five or more minutes before serving, and will continue to cook during that time.
| Desired Doneness | Remove from Heat | Final Temperature* |
| Medium (Warm, pink center) | 140°F |
145°F |
| Medium Well (Hot, slightly pink center) | 150°F |
155°F |
| Well (Hot, gray center) | 160°F |
165°F |
