CarniBox was created by London Meat Company, a family-run business that has been setting the standards for the finest quality meats since 1968. Our hand-selected, fresh beef and chicken have earned an incomparable reputation for exceptional flavor, tenderness and juiciness. Our products are the number-one choice for local eateries and fine dining restaurants around the country.
London Meat Company manufactures, markets and distributes premium steaks, red meats and more gourmet foods. All are custom cut and packaged to serve the needs of our market. We service upscale restaurants, steakhouses, gourmet supermarkets, and private schools.
We take extra measures to ensure that each product exceeds our customers’ expectations. Our entire team works around the clock to provide our clients with the best possible service to ensure your satisfaction.
London Meat Company is centrally located in the NYC Meatpacking District, providing you with the ultimate quality and service.
We deliver to Manhattan, Brooklyn, Bronx, Queens. ($14.95)
Westchester NY, Long Island NY, parts of Bergen County NJ, and parts of CT ($19.95)
More areas are coming soon.
All our meat is freshly cut, packed and vacuum-sealed carefully to order, for optimum freshness and flavor.
We currently do not ship. All our meat is delivered in refrigerated trucks or delivered in insulated bags.
Your order will be delivered next day if your order is placed Monday thru Friday and before our cutoff time. This is subject to change at any time, so please refer to our days of deliveries before checkout.
We recommend placing all items in the refrigerator upon delivery to guarantee freshness. Please refer to our Food & Safety section for refrigeration and storage guidelines from the USDA. We also recommend eating it when it arrives! (Cook it first.)
- Always refrigerate perishable food within two hours (one hour when the temperature is above 90°F).
- Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40°F or below and the freezer at 0°F or below.
- Cook or freeze fresh poultry, fish, ground meats, and variety meats (tongue, liver, heart, kidneys and chitterlings) within two days; other beef, veal, lamb, or pork, within three to five days.
- Perishable food such as meat and poultry should be securely wrapped in wax paper to maintain the quality and then placed in a sealable bag to prevent meat juices from getting onto other food.
- To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
- Refrigerator—The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
- Cold Water—For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
- Microwave—Cook meat and poultry immediately after microwave thawing.
- The color of meat products is influenced by the animal’s species, gender, age and lifestyle. Muscle tissue that gets more exercise is full of myoglobin, a protein responsible for the red color.
- You may notice a slightly purple coloration on the interior of ground beef which will bloom to a reddish hue when exposed to oxygen in the air. This change in color (as well as browning on the exterior layer of ground meat) indicates normal oxidation and does not signify spoilage unless the color change is also accompanied by an unpleasant odor or a tacky/slimy feeling to the touch.
Food product dates are helpful, but the most reliable judgment of a past-its-prime product is made with your senses — look for changes in odor, color and texture.
- Your meat should not feel slimy or tacky.
- Take a good whiff. Fresh meat should have a clean scent.
- If there’s a fading or darkening in color and the smell makes you wrinkle your nose, toss it.
- Always wash hands with soap and warm water for 20 seconds before and after handling food.
- Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash the cutting board, knife, and countertops with hot, soapy water.
- Marinate meat and poultry in a covered dish in the refrigerator.
- Sanitize cutting boards by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145° F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160° F as measured with a food thermometer.
Poultry: Cook all poultry to an internal temperature of 165° F as measured with a food thermometer.
|Product||Safe Cooking Temperature||Refrigerator (40° F)||Freezer (0° F)|
|Hamburgers & stew meat||160° F||1-2 days||3-4 months|
|Fresh Ground beef, pork, veal, lamb and mixtures||165° F||1-2 days||3-4 months|
|Steaks||145° F||3-5 days||6-12 months|
|Roasts||145° F||3-5 days||6-12 months|
|Chops, Beef, Lamb, Pork or Veal||145° F||3-5 days||4-12 months|
|Variety of meats-heart, liver, tongue, kidneys||145° F||1-2 days||3-4 months|
|Raw Sausages -beef, chicken, pork, turkey||145° F||1-2 days||1-2 months|
|Bacon||145° F||7 days||1 month|
|Chicken or Whole Turkey||165° F||1-2 days||1 year|
|Chicken or Turkey Pieces||165° F||1-2 days||9 months|
|Ground Chicken, Turkey or Giblets||165° F||1-2 days||3-4 months|