F.A.Q.

  • storage
    • Q: How long can I keep my fresh pork or beef in the refrigerator?

      If the product is in its original vacuum packaging, bone-in product has a shelf life of 22 days and boneless product has a shelf life of 30 days from the date we pack it.

      On each package, the grocery store applies a “Use or Freeze By” or “Sell By” date, which is based off of our packing date. Always follow the grocery store’s date information, and if you have any questions about the date, ask the retailer. Each retailer makes its own decision about whether to use a “Use or Freeze By” or a “Sell By” date. Each retailer has a different policy about how long after the date it is safe to consume the product.

    • Q: Can I freeze fresh pork or beef?

      Yes, definitely! If your product is vacuum-packaged, place it directly into the freezer. If your product is not vacuum-packaged, wrap the meat tightly in plastic wrap or aluminum foil or place it in a heavy-duty plastic bag, pressing as much air out of the package as possible to avoid freezer burn. As long as the meat is kept below 32°F, it is indefnitely safe to eat, but we recommend consuming it within one year for the best quality.

  • cooking
    • Q. What temperature should I cook my pork loin or tenderloins to?

      The U.S. Department of Agriculture recommends cooking pork to an internal temperature of 145°F, followed by a 3-minute resting time, resulting in a flavorful, tender, juicy pork. Pork cooked to this temperature will be pink inside. If you prefer pork that is less “medium” and more “medium well,” continue cooking to about 155°F.

    • Q. What temperature should I cook my pork ribs to?

      While pork is safe to eat at 145°F, pork ribs should be cooked to at least 190°F to allow the connective tissue to break down. You’ll know your pork ribs are done when the meat begins to pull away from the bone and the ends of the bone have a dried appearance.

    • Q. What temperature should I cook my pork butt to?

      While pork is safe to eat at 145°F, pork butts should be cooked to at least 190°F to allow the connective tissue to break down. You’ll know your pork butt is tender when it easily shreds with a fork. If it’s not tender yet, keep cooking!

    • Q. Why should I use a meat thermometer?

      A digital instant-read thermometer is an inexpensive must-have for every kitchen. When inserted into the thickest part of your meat, an internal meat thermometer can give you an accurate approximation of your meat’s doneness within a few seconds. Because meat can sometimes be overcooked, checking the internal temperature often will help prevent it from drying out. Be sure to cook your whole muscle beef or pork until the internal temperature reaches at least 145° F, and allow a 3-minute resting period. For ground beef, cook until at least 160° F.

    • Q. What kind of meat thermometer should I use?

      Digital instant-read thermometers can give you a quick readout, but they’re not meant to be left in the meat while it’s cooking. If you wish to invest a bit more, you can purchase a continuous-read thermometer that’s designed to be left in your meat for the duration of cooking. These thermometers include a probe that is inserted into the roast and delivers a readout to an external unit that can be placed on a counter top near your stove.

  • nutrition & allergen information
    • Q. Is the serving size based on raw or cooked weight?

      The serving size is based off of 4 ounces of raw pork or beef. This does not include the weight of the bone or any fat that may render off during cooking. 4 ounces of raw meat yields about 3 ounces of cooked meat, which is about the size of a deck of cards.

    • Q. Are there any added ingredients in your pork or beef?

      Our fresh pork and beef products do not contain any added ingredients.

    • Q. Are your products gluten-free?

      Yes, all of our products are gluten-free.

    • Q. Do your products contain allergens?

      Our products do not contain any milk, wheat, eggs, soy, peanuts, tree nuts, fish, or shellfish.

  • Good Nature® All-Natural* Pork
    • Q. What does “all-natural” mean?

      “All-natural” means that our pork has no artificial ingredients and has been minimally processed (which means using techniques you could do in your own home, like cutting, seasoning, brining, etc.). We take natural to a whole other level; we never use antibiotics or growth stimulants, either.

    • Q. What does “no growth stimulants” mean?

      Good Nature® pigs are never given Ractopamine or any other growth stimulants. Other producers may use growth stimulants to accelerate lean muscle growth in pigs.

    • Q. Does Good Nature® pork have any added hormones or steroids?

      No, the USDA prohibits the use of hormones and steroids in pig production.

    • Q. What happens if a pig gets sick?

      If a pig gets sick, it will be treated under the guidance of a veterinarian. If antibiotics become necessary, the pig will be removed from the Good Nature® program and treated. Animal welfare is our number-one priority.

    • Q. Does Good Nature® pork maintain humane handling practices?

      Absolutely. To ensure the well-being of our pigs by minimizing stress and improving living conditions, Good Nature® pigs are 100% socially raised and allowed to interact and socialize in a spacious setting. Our farmers are Pork Quality Assurance Plus (PQA Plus®) certified, and we have animal welfare specialists on site at all of our processing facilities.