Cooking Suggestions

 

 

 

 

 

 

 

 

 

 

Ground Beef:

Ground Beef is versatile, and can easily be cooked in any way you normally do. From Hamburgers and Chili to Meatloaf and more!

General cooking tips for steaks, on the BBQ or on a stove top (Ribeye, New York, Top Sirloin, Bavette, Flat Iron, Flank, Skirt etc):

DO NOT SEAR FIRST! 

After defrosting, bring meat to room temperature before cooking and add any of your spices and/or marinade. 

For a Gas Grill, turn on one burner and place your steaks next to the heat, or turn on two burners with at least one burner between them and place your steaks above the middle burner that is off.

For a Charcoal Grill, rake your coals to one side of the grill.

Place your steaks on the other. Start your grilling on indirect heat (next to the flame) then after 5-10 minutes per side, move the meat over the burners on low heat to continue cooking. Once the meat hits about 110-120 degrees F internal, (depending on what level of doneness you like for your steak) move to the heat and sear at the end. For medium rare, remove from heat at around 130 degrees F internal, and let it rest for at least 5 minutes. This will allow it to finish cooking, and redistribute all of the meat's juices.

For cooking in a pan on the Stovetop: After defrosting, bring meat to room temperature before cooking and add any of your spices and/or marinade. Add a small amount of oil to the pan, (We typically use Olive or Avocado oil or render down some fat trimmings from the steak), and turn the stove on to low. Place your meat in the pan, and cook for about 5-10 minutes per side. Once the meat hits about 110-120 degrees F internal, (depending on what level of doneness you like for your steak) take your steak out of the pan, add a little more oil and crank up the heat to sear at the end. For medium rare, remove from heat at around 130 degrees F internal, and let it rest for at least 5 minutes. This will allow it to finish cooking, and redistribute all of the meat's juices.

General cooking tips for thin cut steaks (Sirloin Tip & Carne Asada Steaks, Flat Iron etc):
Typically these thin cut steaks are used for any type of stir fry or saute, and the Low and Slow method also applies to these as well! First prepare the meat by thawing it out in the package, then you can optionally pound the meat with a meat tenderizer and/or let it marinate for at least an hour or overnight.

Next coat your skillet with olive oil, then add butter and crushed garlic... allow to simmer (lowest setting). Place your steak in a skillet for just a few minutes per side, and if you want to sear them, sear at the end. Then remove from heat and slide medallions onto a plate of rice and veggies while drizzling sauce over all.

For an Asian Style stir fry, after you defrost the meat, cut into slices and sprinkle on half a tablespoon of Baking soda, along with your marinade and let it sit for at least an hour. (The Baking soda, along with the marinade, work as a great tenderizing agent and help the sliced meat retain their juices better). Then cook in your pan with your veggies until done.

Roasts (Rump/Bottom Round, Eye of Round, Chuck etc):
When cooking Roasts: As with all free-range beef… SLOW COOKING IS THE KEY!!! Create a marinade or rub for your roast. Crock Pots give the most tender results, and ovens do well when kept low at 250 degrees. Typically Chuck Roasts have more fat in them and come out the best for a Pot Roast and Shredded Beef, while the Rump Roast and Eye of Rounds are leaner and make great oven roasts!

In the Oven: Place in a corning type dish with veggies, wine, garlic, beef stock and your favorite spices. Then cover and bake low and slow for at least 4 hours. Check after 4 hours, then remove the cover and set your oven up to 300 degrees F to finish cooking for about another hour or so.

For the Crock Pot and Pressure Cooker (For a pot roast or shredded beef): Place in the crock pot with garlic, beef stock and your favorite spices. Then cover and cook low and slow for at least 5-6 hours. Check after 6 hours to see how tender it is, then optionally let it finish cooking longer depending on how large the roast is. 

Stews:
When cooking stews: Defrost your stew meat (or roast and cut them into 1” cubes). Mix flour or cornstarch/baking soda with your preferred spices, coat meat pieces with flour/spice mixture, and let it sit for at least 20 minutes. Heat oil in a pan and lightly brown the meat cubes. Then add in broth and veggies and cook on low until done.

Beef Brisket:
Slow Cooker: Thaw the Beef Brisket. Add Beef Brisket, onions, celery, carrots, tomato paste, beef bouillon, and water into the slow cooker and slow cook for 4 hours.When done, keep the slow cooker in "keep warm" setting while you heat up your Grill. Removed the brisket from the pot and grill each side for 10 minutes.Removed the brisket from the grill and place in a deep-dish serving tray. Season the brisket with celery salt and ground pepper as desired. Dress the vegetables all over the brisket in a serving tray.

For a Smoker or BBQ: Defrost your Brisket, then spread your binder all over the meat (We like a neutral oil such as Olive Oil) and then smother with your go to spices. We tend to use only Salt and Pepper, but there is really no wrong answer! Set your Smoker or BBQ to about 225 degrees F, place a drip tray under the brisket and let your Brisket cook until the internal temperature of your brisket reaches about 180 degrees F, or until your bark sets. Then take out the Brisket, place on your wrap, pour over the drippings, then wrap up. Place the wrapped brisket back on the smoker/BBQ until it reaches just over 200 degrees F internal at the thickest part. Place in a cooler or the over on the warm setting and let it rest. This is one of the most crucial parts of cooking a Brisket, Do not skip this step! Once it has rested for at least an hour or two, unwrap, and slice.

Kal Bi Short Ribs (Korean/Hawaiian Style)
Defrost the meat, then marinade in Kal Bi Sauce overnight. Then bring the meat up to room temperature and grill on low for 5 minutes per side. Then, turn up the heat. While the grill is heating up, dunk your ribs back in the marinade, then finish them by searing at the end. 

Red Meat “Doneness” Chart:

Rare – 120-125 degrees F

Medium Rare – 130-135 degrees F

Medium – 140-145 degrees F

Medium Well – 150-155 degrees F

Well Done – 160-165 degrees F