Our dry-aged, Red Angus beef offers abundant marbling – the little white flecks of fat that deliver big flavor in each cut of beef. No matter how you cook it, from braising to grilling to roasting, you’ll enjoy a flavor-packed meal every time.
Good to Know
When buying Christensen Ranch Beef, you’ll need to have enough freezer space to store your beef. Because all of our Christensen Ranch Beef comes frozen, you’ll also have to plan ahead for meals to account for defrosting time. Our beef can remain delicious for up to one year when kept frozen.
Freezer Space Guide for Bulk Beef
Approximately 100 – 130lbs of beef requiring 10 cubic feet of freezer space
Approximately 220 – 260lbs of beef requiring 20 cubic feet of freezer space
Approximately 440 – 520lbs of beef requiring 40 cubic feet of freezer space
Defrosting Your Beef
When defrosting your beef, do not leave it at room temperature or in hot water to thaw. Both methods expose the outer layer of beef to the bacteria-breeding temperatures of 40° F and 140° F for too long to be safe.
24 hours per 5lbs of meat
While this method is the simplest method of defrosting your beef, it is also the slowest. Refrigerator thawing offers the most flexibility. Should your meal plans change, ground beef can be kept safely in the fridge for an additional 1 – 2 days and other cuts of beef can remain refrigerated for 3 – 5 days after thawing.
Cold Water Thawing
30 minutes per 1lbs of meat
Thawing your frozen beef with cold water is quicker than using the refrigerator but it does require more effort. You’ll need to submerge the wrapped beef in cold water and change the water every 30 minutes to ensure it stays cold enough to keep harmful bacteria from multiplying. Once your beef is defrosted, it must be cooked immediately.
Varies by microwave
Using the microwave to defrost your beef is quick and convenient but you will need to monitor the defrosting process to ensure the outer edges of your beef do not cook. Beef thawed in the microwave must be cooked immediately after thawing.