Each piece of meat is different and will cook at different speeds and doneness, please follow this guide for internal temperatures:
Burgers/Loaves: USDA recommends cooking ground meat to an internal temperature or 160°F.
Pork: 135°F – Medium, 145°F – Medium Well
130°F – rare
135°F – medium rare
140°F – medium
145°F – medium well
155°F – well
115°F – rare
123°F – medium rare
130°F – medium
135°F – medium well
145°F – well
Whole pieces of Meat will cook differently then the tempertures stated above. Please add 10 degrees to the above temperatures for Beef, Lamb and Bison. The temperatures stated above for Chicken, Turkey, Burgers, and Sausage are per USDA. Please ask our chef to demonstrate how to correctly use and sanitize a meat thermometer.
Tenderloin Roast for Châteaubriand
5 POUND ROAST; SERVES 8-10
FOR BEST RESULTS
Remove thawed product from the refrigerator 1 hour before cooking.
REMEMBER! These times are only guidelines. Depending on many factors, your Rib may roast slower or faster. Check after one hour and then continue roasting, checking frequently, until the meat reaches your desired internal temperature. Let the Sirloin rest out of the oven for 20 minutes before cutting. This resting period will allow the juices to flow back into the meat and give the meat time to relax. Preheat the oven to 325 degrees.
Roasting Temperature: 350F
Rare: 125°F (about 10 minutes per pound)
2. Place on a rack in roasting pan and roast 1½-2¼ hours to an internal temperature of 135°F or to desired internal temperature.
3. Cover loosely with foil and keep warm 15 minutes slice and serve.
FOR BEST RESULTS
Remove thawed meat from the refrigerator 1 hour before cooking.
Let rest for 20 minutes before serving.