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Cooking Instructions

 

Each piece of meat is different and will cook at different speeds and doneness, please follow this guide for internal temperatures:


Chicken: 160°F

Turkey: 165°F

Burgers/Loaves: USDA recommends cooking ground meat to an internal temperature or 160°F.

Sausage: 160°F

Pork: 135°F – Medium, 145°F – Medium Well

Lamb:

130°F – rare

135°F – medium rare

140°F – medium

145°F – medium well

155°F – well

Beef/Bison:

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 

 

INSTRUCTIONS

 

  1. Preheat oven to 350°F.
  2. Slice 2 cloves of garlic into 8-10 pieces.
  3. With a paring knife, cut a slit half an inch into the roast and push a garlic slice into the slit. Repeat, spacing garlic slices evenly in roast. OPTIONAL
  4. Lightly brush roast with olive oil and season with salt and pepper or your favorite herb.
  5. Place on a roasting pan and roast about 45-50 minutes for medium-rare or to desired internal temperature.
  6. Cover loosely with foil and let rest 10-20 minutes before slicing.

 

 FOR BEST RESULTS

 

Remove thawed product from the refrigerator 1 hour before cooking.

 

ROAST

  1. Preheat oven to 350°F.
  2. Lightly brush roast with olive oil and season with salt and pepper.
  3. Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 4.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.

 

GRILL

  1. Heat grill to medium-high.
  2. Lightly brush roasts with olive oil and season with salt and pepper.
  3. Grill 8 minutes on all four sides so the meat cooks evenly.

 

 

Prime Rib

 

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)

 

  • Medium-Rare: 130°F to 135°F (about 20 minutes per pound)
  • Medium: 135°F to 140°F (about 25 minutes per pound)
  • Well-Done: 155°F to 165°F (about 30 minutes per pound)

 

INSTRUCTIONS

 

  1.    Preheat oven to 350°F.

 

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.

 

 

 


 

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