★ 2023 DELIVERY INFORMATION ★
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Star Brand Beef delivers to select cities once a year.
2023 DELIVERY SCHEDULE
ALAMEDA, CA: Saturday, August 19, afternoon
SUNNYVALE, CA: Saturday, August 19, late afternoon
SANTA BARBARA, CA: Sunday, August 20, late morning
CALABASAS, CA: Sunday, August 20, late morning
LOS ANGELES, CA: Sunday, August 20, midday
PHOENIX, AZ: Sunday, August 20, early evening
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DELIVERY & PICKUP
Star Brand Beef delivery is done co-op style, which keeps delivery efficient and gives us all a chance to meet and chat. Customers meet the delivery truck at a central location during a 1 hour window to pick up their meat. Exact times and locations will be emailed to you privately after your order has been placed. If you have any questions about the delivery process, feel free to email sbb[at]starbrandbeef.com
KEEPING YOUR BEEF FROZEN ON YOUR TRIP HOME
Customers have driven up to 1000 miles to meet the Star Brand Beef delivery truck and returned home with their bounty of beef still safely frozen. A few simple techniques will ensure your beef stays frozen during your trip home, even in the heat of summer.
Star Brand Beef is packaged in individual portions, then packed in boxes which measure approximately 12″ x 12” x 18.” Quarter Beef orders range from three to five boxes depending on the size of the quarter, and Half Beef orders range from six to nine boxes, depending on the size of the half.
Loading the boxes into your vehicle side by side and/or on top of one another keeps the cold mass together, allowing the whole area to maintain frozen temperatures. Covering your boxes with quilts and/or thermal camping blankets adds an insulating layer, keeping the cold in and the heat out. This technique has been proven by numerous customers traveling six to eight hours, with absolutely no sign of thawing upon arrival at their destination.
Coolers and dry ice will also keep everything frozen for an extended period of time. I recommend dry ice (which can often be purchased at grocery stores) over regular ice. I did my own test with a 70-quart cooler, packed as described below, with a consistent ambient temperature range of 80ºF to 90ºF, and the meat was still rock-solid-frozen after three full days, at which point I ended the experiment.
Place a palm-sized piece of dry ice in a brown paper lunch sack, and place two or three of these in the bottom of each cooler (depending on the size of your coolers), then transfer the packaged meat from the delivery boxes straight into the coolers. Then place two or three more portions of brown-bagged dry ice on top of the meat in each cooler. When using dry ice, be sure to wear heavy gloves and close but don’t latch your coolers.