by Joe Welnhofer September 25, 2018


At Pre, we take our beef geekery to a whole new level, especially when it comes to 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 and New Zealand where 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 all the way to the port of Philadelphia, PA. The total journey takes roughly five weeks from the time the ship leaves Australia and New Zealand until it docks in Philadelphia. That may seem like a long time to bring over our refrigerated beef, but it actually works to our benefit!

Beef needs to age at least three weeks, held at the proper temperature, in order for the muscle fibers to break down and become the tender beef that 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?” The answer, 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 find out what keeps our product consistent and so we know that the expiration dates we promise are accurate. The one factor that we always come back to is temperature.

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 nice 28 degrees, and we have the data to prove it.

Once the product arrives at the Port of Philadelphia, we work with partners that are 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 we bring in all the way from Australia and New Zealand and then to the plant in Chicagoland.

Temperature is vital when storing Pre to keep it fresh for longer. Our vacuum sealed packaging coupled with consistent cold temperature will allow a longer time in your refrigerator. Temperature is also important when cooking Pre. Reference this steak cooking chart to get a tender, delicious Pre steak every time.
A supply chain graphic showing how the beef comes from New Zealand and Australia and goes to Chicago and stays fresh the entire time.

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