You may refreeze, thaw & refreeze ostrich meat. Many chefs do. The meat is incredibly lean and we only suggest you wash off excess blood as it might carry over the flavor of iron which the meat is very rich in.

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

We DO NOT recommend doing this as it negates the value of the TRUFRESH? freezing method from the product.

No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable.

Ostrich is a wonderful healthy red meat with all of the flavor and texture of beef. It is rich in protein and high in iron yet is lower in fat, calories and cholesterol than skinless chicken or turkey. It digests easily because of it's low fat content. No bacterial problems. Health conscious Americans are demanding leaner and healthier foods for their diet.

The seafood is flash frozen into individual vacuum sealed portions. As long as the fish is cool to the touch when it arrives, and the vacuum seal is not broken, it is safe to refreeze. This will not compromise the quality at all. Seafood will keep for 6 months in your freezer.

After 4 weeks plus of wet aging, the beef is vacuum packed in state of the art cryovac vacuum packaging. This airless environment ensures high quality and long shelf life in your freezer. Meat will arrive at your door cryovaced in well insulated styrofoam shipping containers. [back to top]

When we eat meat, it creates toxins in our body, makes us sick, and makes us crave addictive substances. This is why we want coffee, dessert, alcohol, and tobacco after a meat meal. The slaughter process is unsanitary and poorly regulated, so meat is often contaminated with dangerous bacteria. Animals raised for meat are given toxic feed, antibiotics, and hormones that remain in their meat and contaminate our food.

Foods can be refrozen if at least one ot these two conditions are met: 1) Foods have only partially thawed and still have ice crystals in the package; 2) The freezer temperature has remained at 40°F or below. Before using, check to see that color and odor of the food are good. Quality of the food will be lower.

Bison meat is great tasting and great for you! Most people say bison is the most flavorful meat they have ever tasted, with a sweeter and richer flavor than beef. It is not 'gamey' or wild tasting. Bison meat is naturally flavorful and tender. On a cost comparison, bison falls into the gourmet category at your supermarket or meat market. The value of bison is what you get, not what you pay.

If fruits are frozen slowly large ice crystals form and rupture cell walls causing a soft mushy product. For best results, quick freeze at -10°F and serve just as ice crystals are disappearing.

For most vegetables, no. You get a fresher tasting product if it has not been thawed. Exceptions are corn-on-the cob and leafy greens which cook more evenly if partially thawed first.

Ideally, it is anywhere from 1:1 to 2:1 calcium:phosphorus (bone/eggshell:meat). The ratio for various food items can be researched using the Calcium/Phosphorus Calcium/Phosphorus Ratio Chart Ratio Chart. Back to top of page

Quality Processing Services processes the majority of meat for U.S. Wellness Meats. QPS is a highly respected portion control house in the Omaha, NE area. QPS facilities maintain a strict HACCP plan ensuring you receive the most wholesome products possible. All of the facilities have resident USDA inspectors (United States Department of Agriculture) overseeing quality assurance programs to ensure the highest degree of professionalism and safety throughout the cutting and packaging process.

On medical, psychological, moral and spiritual grounds. The mind is made up of the essence of the food that a man takes. Tamasic food results in a Tamasic mind (inert, dull). Meat is Tamasic and hence should be avoided. When an animal is killed or butchered, a contraction of its nervous system takes place on account of fear. (And you might have felt certain disturbances in your own stomach when you have experienced fear.) This leads to the secretion of certain poisons in the liver, etc.

No. It is against US Dept of Agriculture regulations to import wild game or meat of any kind without a proper license. The meat stays here at the ranch where it is served to our hunting guests as well as used by the staff and their families.

In some cases, some doctors apparently allow the use of exotic meats during the EPD critical days. Discuss this with your doctor before stepping over the bounds of EPD restrictions. In the weeks around the critical 3 days, these sources might be useful for people who have sensitivities to more common foods. On June 30, 1997, Vivian Jepperson <duke at itsnet.com> reported concerning buffalo meat: If you have Fred Meyer chains in the area where you live..

No, but the body handles meat protein best in small quantities. You should eat no more than two to three ounces at a meal, limit the amount of red meat you eat to about six ounces a week, and begin to think of it as an accent, not the centerpiece in any meal.

The safest way to thaw meat, poultry, and fish is in the refrigerator. Be sure to place the frozen product in a pan or on a plate to prevent juices from leaking onto shelves. Place the thawing product on the lower most shelf in the refrigerator so that juices do not cross-contaminate clean vegetables and other ready-to-eat foods. Another acceptable thawing method is under cold running water for not more than 2 hours.