Safe Handling

At Mountain View Farm Beef, food safety, quality, and the health of our customers are our highest priorities. This Safe Handling Policy outlines our operational standards and the guidance we provide to ensure your meat is handled safely.

1. Processing and Regulatory Compliance

USDA Inspection: All livestock are processed exclusively in USDA-inspected facilities that adhere to federal food safety guidelines.

2. Facility and Staff Protocols

Facility Sanitization: All cutting tables, knives, grinders, and packaging equipment are thoroughly washed and sanitized before and after every shift.

Hygiene Standards: Staff handling raw meat wear clean protective garments, hair restraints, and single-use food-safe gloves.

Cross-Contamination Prevention: Dedicated equipment and separate work areas are utilized to maintain clean handling practices.

3. Temperature Control and Cold Chain

Refrigeration & Freezers: Storage units are monitored to maintain proper cold temperatures for fresh and frozen products.

Packaging: Cuts are freshly sealed to lock in freshness and protect the meat during storage and transit.

4. Consumer Safe Handling Instructions

KEEP REFRIGERATED OR FROZEN: Store raw meat in the refrigerator or freezer immediately upon receipt.

Refrigeration Storage Guidelines (Fresh / Thawed Wagyu)

Because Wagyu has a higher fat content than conventional beef, its rich intramuscular fat (marbling) helps keep the meat exceptionally tender and juicy, but it should still be handled with care:

Raw Steaks, Roasts, and Chops: 3 to 5 days when stored in the coldest part of your refrigerator (at or below 40°F / 4.4°C).

Raw Ground Wagyu: 1 to 2 days. Ground meat has a larger surface area where bacteria can multiply, so it should be cooked or frozen quickly.

Cooked Wagyu Leftovers: 3 to 4 days in an airtight container.

Freezer Storage Guidelines

Properly vacuum-sealed Wagyu holds its quality exceptionally well in the freezer because the tight seal prevents freezer burn and protects the delicate fats:

Vacuum-Sealed Raw Cuts (Steaks, Roasts): 6 to 12 months for peak flavor and texture. It remains safe to eat indefinitely past 12 months if kept continuously frozen at 0°F (-17.8°C) or below, though prolonged freezing can eventually lead to a slight loss in quality or flavor.

Vacuum-Sealed Ground Wagyu: 3 to 4 months for best quality.

Cooked Wagyu Leftovers: 2 to 3 months.

THAW SAFELY: Thaw frozen meat in the refrigerator or in cold water. Do not thaw at room temperature.

PREVENT CROSS-CONTAMINATION: Keep raw meat and its juices away from other foods. Use separate cutting boards and wash hands and surfaces thoroughly after handling.

COOK THOROUGHLY: Cook meat to safe internal temperatures using a food thermometer.

PROMPTLY REFRIGERATE: Refrigerate cooked meat promptly after meals.

5. Product Inspection

Inspection Upon Receipt: Inspect packaging for integrity at time of purchase. If a package is compromised or you have any quality concerns, contact us immediately.