COOKING
Our meat is dry-aged as opposed to most grocery store meat that is wet-aged. Ours beef is cured for 14-21 days depending on individual carcass conditions. Wet aged meat may hang for 4 days or less. This affects the taste and may affect cooking times. Dry-aged meat may cook faster so watch your grilling and roasting times.
COOKING SUGGESTIONS: Overcooking beef is the biggest mistake you can make. Beef will taste best if cooked rare to medium rare. If you like your beef cooked medium to well be sure and cook it at a very low temperature and watch it closely. Always use a meat thermometer for best results!
Rare: 135 degrees internal temperature
Medium –Rare: 140 degrees internal temperature
Medium: 155 degrees internal temperature
Well-done: 160 degrees internal temperature
Let cooked beef set covered for 8-10 minutes before serving.
When you have good beef its not necessary to cover-up the flavor with a lot of seasoning. That said, this is your beef, so season your steaks with your favorite marinate or rub in the refrigerator. We suggest using a small amount of olive oil and a good Greek seasoning--let marinate in the refrigerator for at least two hours before grilling.
For roasts, try rubbing onion soup mix or rub a meat sauce of your choice before roasting. When cooking roast in the oven, remember “go slow”…. 275 – 300 degrees for approximately one hour for each pound. Monitor closely using a meat thermometer to prevent overcooking. There is no need to add water when cooking in the oven if the roast is tightly covered with foil. Roast, of course can also be cooked in the crock pot with very little water added.
STORAGE
As soon as you get your meat immediately place it in:
· Refrigerator (40 degrees) with use within 3-5 days (1-2 days for ground beef
· Freezer (0 degrees) ….may store beef up to 12 months
· NOTE: handle vacuum-sealed packages carefully.once the seal is ruptured the meat can get “freezer burn” which can affect the flavor once cooked
THAWING: Never use a microwave to thaw your beef. Thaw in refrigerator or in a bowl of warm water. Never cook your beef while it is still frozen or even partially frozen.
Our meat is dry-aged as opposed to most grocery store meat that is wet-aged. Ours beef is cured for 14-21 days depending on individual carcass conditions. Wet aged meat may hang for 4 days or less. This affects the taste and may affect cooking times. Dry-aged meat may cook faster so watch your grilling and roasting times.
COOKING SUGGESTIONS: Overcooking beef is the biggest mistake you can make. Beef will taste best if cooked rare to medium rare. If you like your beef cooked medium to well be sure and cook it at a very low temperature and watch it closely. Always use a meat thermometer for best results!
Rare: 135 degrees internal temperature
Medium –Rare: 140 degrees internal temperature
Medium: 155 degrees internal temperature
Well-done: 160 degrees internal temperature
Let cooked beef set covered for 8-10 minutes before serving.
When you have good beef its not necessary to cover-up the flavor with a lot of seasoning. That said, this is your beef, so season your steaks with your favorite marinate or rub in the refrigerator. We suggest using a small amount of olive oil and a good Greek seasoning--let marinate in the refrigerator for at least two hours before grilling.
For roasts, try rubbing onion soup mix or rub a meat sauce of your choice before roasting. When cooking roast in the oven, remember “go slow”…. 275 – 300 degrees for approximately one hour for each pound. Monitor closely using a meat thermometer to prevent overcooking. There is no need to add water when cooking in the oven if the roast is tightly covered with foil. Roast, of course can also be cooked in the crock pot with very little water added.
STORAGE
As soon as you get your meat immediately place it in:
· Refrigerator (40 degrees) with use within 3-5 days (1-2 days for ground beef
· Freezer (0 degrees) ….may store beef up to 12 months
· NOTE: handle vacuum-sealed packages carefully.once the seal is ruptured the meat can get “freezer burn” which can affect the flavor once cooked
THAWING: Never use a microwave to thaw your beef. Thaw in refrigerator or in a bowl of warm water. Never cook your beef while it is still frozen or even partially frozen.