Reheating Instructions

🔥 Reheating Instructions

Turn Your Box Into a Gourmet Meal — Fast

All CRNVR meats are fully cooked, blast-chilled, sealed, and frozen to preserve peak flavor and texture. All you need to do is reheat them properly — and enjoy.

🥩 General Tips

  • Always thaw in the fridge overnight for best results.
  • If you're in a rush, you can reheat from frozen — but texture may vary slightly.
  • For the juiciest results, avoid microwaving unless absolutely necessary.
  • Add a splash of water or broth when reheating to help maintain moisture.

🔥 Reheating Methods by Cut

🏆 Oven (Recommended for Most Cuts)

Perfect for: Brisket, Chicken Thighs, Pulled Pork, Flank

  1. Preheat oven to 275°F
  2. Place meat in an oven-safe dish
  3. Add a few tablespoons of water or broth
  4. Cover tightly with foil
  5. Heat for 15–20 minutes, or until hot throughout
  6. Optional: Remove foil for last 2 minutes to crisp edges

💧 Sous Vide (Precision Lovers Only)

Perfect for: Chicken Breast, Brisket, Pork

  1. Keep meat sealed in vacuum pouch
  2. Submerge in 165°F water for 30 minutes
  3. Open and serve directly — no extra prep needed

🍳 Stovetop / Skillet

Perfect for: Pulled Pork, Sliced Brisket, Chicken

  1. Add meat to a skillet on medium heat
  2. Add a splash of water or broth
  3. Stir gently until heated through (~7–10 minutes)

🔥 Grill or Cast Iron (For That Char)

Perfect for: Carne Asada, Chicken, Pork

  1. Preheat grill or pan to medium-high
  2. Add thawed meat directly to surface
  3. Sear each side for 1–2 minutes
  4. Serve hot with crispy edges

⚡ Microwave (Only If You're Desperate)

We get it. You're in a rush. Here's how to avoid rubbery regrets:

  1. Place meat in a microwave-safe dish
  2. Add a splash of water and cover with a damp paper towel
  3. Heat in 30-second bursts, stirring occasionally
  4. Stop when just heated — not boiling

🍽️ You're Ready to Eat

That’s it — no smoke, no fuss, no culinary school required.
You’ve got chef-level meat in minutes.