FAQ

We only deliver to the UK mainland and unfortunately, we cannot deliver to any of the islands. This is due to the perishable nature of our products and the time it takes to deliver to these areas.

We understand that this may be inconvenient for some customers, but we want to ensure that our products arrive in the freshest possible condition. By limiting our delivery area to the UK mainland, we can ensure that our products are delivered promptly and in the best condition.

We offer reliable home delivery across the UK Mainland.

You will be notified via email when you can expect your parcel. If there are any specific delivery instructions we need to know, please add a note at checkout or email us within 24 hours after your order has been placed.

We deliver using DPD/DHL.

Deliveries are a flat fee of £8.00 up to 25kg

Over 25kg: £12

The responsibility of all Meat Feast Co. products are transferred to the buyer once delivered.

Refrigeration (Short-term Storage)

Temperature: Store meat in the coldest part of the refrigerator, typically between 34°F (1°C) and 40°F (4°C).

Packaging: Keep the meat in its original packaging if you plan to use it within a few days. For longer storage, wrap it tightly in plastic wrap or aluminum foil, and then place it in a resealable bag or airtight container to minimize air exposure.

Time Limits:

Raw poultry (chicken, turkey): 1-2 days

Raw red meat (beef, pork, lamb): 3-5 days

Ground meats: 1-2 days

Cooked meats: 3-4 days

Freezing (Long-term Storage)

Temperature: Meat should be stored at 0°F (-18°C) or lower in the freezer.

Packaging: Remove the meat from its original packaging if it's not freezer-safe, and wrap it tightly in plastic wrap, freezer paper, or vacuum-sealed bags. Make sure to eliminate as much air as possible to prevent freezer burn.

Time Limits:

Raw poultry: Up to 1 year

Raw red meat (beef, pork, lamb): 4-12 months

Ground meats: 3-4 months

Cooked meats: 2-3 months

⁠Thawing

Refrigerator: The safest method for thawing meat. Place the meat in the fridge and allow it to thaw slowly. This can take several hours or days depending on the size.

Cold Water: For faster thawing, submerge the meat in cold water, ensuring it's in a leak-proof bag. Change the water every 30 minutes. Cook the meat immediately after thawing.

Microwave: If you use the microwave to defrost meat, cook it immediately after thawing since parts of the meat may start to cook during defrosting.

Labeling

Always label your meat with the date of purchase or freezing to track how long it’s been stored and ensure you use it before it goes bad.

By following these guidelines, you can extend the freshness of your meat and prevent spoilage.

Where do we deliver to?

How does your delivery system work?

Do you offer home delivery?

What are your operating hours?

Can I place an order in advance?

Do you provide custom cuts?

Do you sell pre-marinated or pre-seasoned meat?

Do you offer bulk discounts for larger orders?

Can I request specific meat products that are not on your website?

Do you offer any special products for holidays or events?

Is your meat halal?

What is your return or refund policy?

How do I properly store the meat I purchase?