Iron & Acre · Storage Guide

Make it last.

We pack everything fresh from the farm — but how you store it at home makes all the difference.

🥩 Meat 🥚 Eggs 🥕 Produce 🧀 Dairy
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Meat Storage

Freeze first if in doubt
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Ground Meats & Sausage

Fridge: 1–2 days Freezer: 3–4 mo.

Ground beef, pork, and sausage are the first to go bad. Plan to cook or freeze them right away. Store sealed and cold.

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Whole Cuts & Roasts

Fridge: 3–5 days Freezer: 6–12 mo.

Steaks, pork chops, roasts, and whole chickens hold up longer. Always thaw in the fridge — never on the counter.

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Cooked & Cured

Cooked: 3–4 days Bacon: 1 week

Once opened, the clock starts ticking. Keep cured meats cold and eat soon. Cooked meat freezes well for 2–3 months.

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Egg Storage

Laid local, delivered fresh
🥚 Fresh Eggs
  • Fridge: 2–3 weeks from delivery date
  • Freezer (cracked & beaten): Up to 1 year
  • Store in the coldest part of the fridge — not the door
  • Keep pointy end down for maximum shelf life
Pro Tip: Want to stretch their use? Crack and freeze in batches for baking and breakfast prep.
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Produce Storage

Every vegetable is different
🥬 Leafy Greens — Lettuce, kale, chard, spinach
  • Wrap in a damp paper towel
  • Place inside a sealed container or produce bag
  • Store in the crisper drawer
Pro Tip: Don't wash until you're ready to use — moisture speeds up spoilage.
🥕 Root Vegetables — Carrots, beets, radishes, turnips
  • Cut off any green tops — they pull moisture from the root
  • Store in a breathable produce bag or container
  • Keep in the fridge crisper drawer
Pro Tip: Soak limp carrots or beets in cold water to perk them back up.
🥒 Tender Vegetables — Zucchini, cucumbers, eggplant
  • Store loose in the fridge — not in a sealed plastic bag
  • Use within 3–5 days for best texture
  • Let them breathe — too much moisture = mush
Pro Tip: A mesh produce bag works perfectly for these.
🌿 Fresh Herbs — Parsley, cilantro, dill, basil
  • Tender herbs: Stand in a jar of water like a bouquet, cover loosely, refrigerate
  • Basil: Room temp in a jar of water — don't refrigerate
  • Change the water every 1–2 days to keep herbs perky
Pro Tip: Basil hates the cold — it turns black in the fridge. Keep it on the counter.
🍅 Fruit-Like Vegetables — Tomatoes, peppers
  • Tomatoes: Room temp, out of direct sunlight — never the fridge
  • Peppers: Crisper drawer in a paper or mesh bag
Pro Tip: Fridge kills tomato flavor. Let them ripen on your counter.
🧅 Alliums — Onions, garlic, scallions
  • Onions & garlic: Cool, dark, dry spot — not the fridge
  • Scallions: Stand upright in a jar with water, cover with a bag, refrigerate
  • Keep onions away from potatoes — they make each other sprout faster
Pro Tip: A mesh bag in a cool pantry is ideal for onions and garlic.
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Dairy Storage

Keep it cold, keep it fresh
🧀 Cheese & Butter
  • Hard cheeses: Wrap in wax paper, then loosely in plastic — fridge up to 6 weeks
  • Soft cheeses: Keep in original container, use within 1–2 weeks
  • Butter: Fridge up to 1 month, freezer up to 6 months
Pro Tip: Let hard cheese come to room temp before serving — flavor blooms at room temperature.
🥛 Milk & Cream
  • Store in the coldest part of the fridge — not the door
  • Use within 5–7 days of opening
  • Heavy cream: Up to 10 days after opening
Pro Tip: Freeze leftover cream in ice cube trays for cooking later.

Want a quick cheat sheet?

Download our storage cards and hang them on the fridge.

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