At Pre, we take our beef geekery to a new level, especially when bringing our raw beef to the United States. As you may know, we source all of our delicious-tasting beef from the temperate climates of Australia, New Zealand, Uruguay, and specific areas of the United States where the nutrient-rich green grass grows year-round. The best way to transport Pre beef to the United States is by shipping the product on sea freight container ships through the Panama Canal to the port of Philadelphia, PA. The journey takes roughly five weeks from when the boat leaves Australia, New Zealand, and Uruguay until it docks in Philadelphia. It may seem like a long time to bring over our refrigerated beef, but it works to our benefit!
What is Wet Aged Beef?
Beef needs to age for at least three weeks, held at the proper temperature, so the muscle fibers break down and become the tender beef we strive for. The long journey across the Pacific Ocean is just the right amount of time for our product to wet age to perfect tenderness. You may be asking yourself, “What do you mean about proper temperature?” or “How do you ensure it stays at that consistent temperature over the entire journey?” We have conducted countless shelf life studies to ensure our product is consistent in taste, texture, and thickness. We conduct all of these tests to determine what keeps our product consistent so we know that our promise expiration dates are accurate. The one factor that we always come back to is temperature.
Ideal Temperature for Importing Beef
Through all of our studies and experiences, we have found that the ideal temperature to import beef is 28 degrees Fahrenheit. We have even taken it so far that we require our suppliers to put temperature sensors in every one of our orders. These aren’t your average run-of-the-mill temperature sensors; they are real-time temperature and location sensors that allow us to track where the order is located and the temperature of the product at any given point. So even when the product is going on a nice cruise through the tropical temperatures of Panama, our beef is chilling at a pleasant 28 degrees, and we have the data to prove it.
Once the product arrives at the Port of Philadelphia, we work with partners just as obsessed with keeping the product cold as we are. All of the cold storage facilities we use have coolers that are 28 degrees. In addition, all of the trucking companies we use are refrigerated to 28 degrees. We verify these temperatures with every order from Australia, New Zealand, and Uruguay and then to the plant in Chicagoland.
Temperature is vital when storing Pre to keep it fresh for longer. Our vacuum-sealed packaging and consistent cold temperatures will allow the steak to last longer in your refrigerator. Temperature is also critical when cooking Pre. Reference this steak cooking chart to get a tender, delicious Pre steak every time.
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