Cooking Guidelines

General Cooking Tips

(Cooking past medium will result in a dry product.)

Steaks

Sirloin, Ribeye, NY Strip and Tenderloin

  • Grill, Broil or Pan-Broil
  • 1 inch, or thicker, desireable
  • Lightly oil skillet if pan-broiling
  • Cooked rare to medium is BEST
  • Will cook 1/3rd faster than beef
Grill steaks 4-6 inches above medium hot coals
(325 deg.) for the following times, depending on thickness.
Thickness Rare Medium
1" 6-8 min. 8-10 min.
1.5" 8-10 min. 10-12 min. **our rib eyes, sirloin & new york steaks**
2" 10-12 min. 14-18 min. **our tenderloins**

Roasts (Medium and Less Tender)

Chuck, Arm, Sirloin Tip, Tri- tip & Rounds

  • Sear on stove top or in 450 degree oven before roasting in 275 degree oven or preparing in slow cooker
  • Add ½ cup liquid to roasting pan

Roasts (Most Tender)

Rib, Loin & Tenderloin

  • Use uncovered pan
  • Coat with olive oil and season with favorite rub
  • Sear on stove top or in 450 degree oven for 10 min., each side before roasting @ 200 degrees
  • Roast at 200 degrees
  • Do not cook past 140 degrees internal temperature

Ground

  • Maximum cooked temperature: 155-160 degrees(medium)
  • A thicker patty will be juicier

Hotdog (precooked)

Heat thru by simmering or steaming

Bratwurst

Grill or pan fry (do not preboil, can hold in beer/water mixture after grilled to keep warm)

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