BEEF

Sirloin Strip (12 steaks – 6 oz)

Cooking Directions:


GRILLED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to your liking, only flipping once.
  3. Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
  4. Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
  5. Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
  6. Allow the steak to rest for 15 minutes before serving.

Notes: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.


PAN-SEARED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to move it so it doesn’t stick to the pan.
  3. Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
  4. Medium Rare: 125°F
  5. Medium: 130°F
  6. Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.

Skirt (10 steaks – 10 oz)

Cooking Directions:


GRILLED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to your liking, only flipping once.
  3. Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
  4. Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
  5. Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
  6. Allow the steak to rest for 15 minutes before serving.

Notes: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.


PAN-SEARED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to move it so it doesn’t stick to the pan.
  3. Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
  4. Medium Rare: 125°F
  5. Medium: 130°F
  6. Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.

Flat Iron (12 steaks – 6 oz)

Cooking Directions:


GRILLED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to your liking, only flipping once.
  3. Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
  4. Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
  5. Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
  6. Allow the steak to rest for 15 minutes before serving.

Notes: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.


PAN-SEARED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to move it so it doesn’t stick to the pan.
  3. Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
  4. Medium Rare: 125°F
  5. Medium: 130°F
  6. Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.

Rib Eye (8 steaks – 12 oz)

Cooking Directions:


GRILLED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to your liking, only flipping once.
  3. Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
  4. Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
  5. Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
  6. Allow the steak to rest for 15 minutes before serving.

Notes: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.


PAN-SEARED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to move it so it doesn’t stick to the pan.
  3. Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
  4. Medium Rare: 125°F
  5. Medium: 130°F
  6. Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.

New York (8 steaks – 12 oz)

Cooking Directions:


GRILLED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to your liking, only flipping once.
  3. Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
  4. Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
  5. Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
  6. Allow the steak to rest for 15 minutes before serving.

Notes: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.


PAN-SEARED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to move it so it doesn’t stick to the pan.
  3. Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
  4. Medium Rare: 125°F
  5. Medium: 130°F
  6. Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.

T-Bone (6 steaks – 14 oz)

Cooking Directions:


GRILLED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to your liking, only flipping once.
  3. Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
  4. Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
  5. Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
  6. Allow the steak to rest for 15 minutes before serving.

Notes: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.


PAN-SEARED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to move it so it doesn’t stick to the pan.
  3. Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
  4. Medium Rare: 125°F
  5. Medium: 130°F
  6. Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.

Porterhouse (6 steaks – 12 oz)

Cooking Directions:


GRILLED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to your liking, only flipping once.
  3. Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
  4. Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
  5. Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
  6. Allow the steak to rest for 15 minutes before serving.

Notes: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.


PAN-SEARED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to move it so it doesn’t stick to the pan.
  3. Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
  4. Medium Rare: 125°F
  5. Medium: 130°F
  6. Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.

Filet Mignon (8 steaks – 8 oz)

Cooking Directions:


GRILLED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to your liking, only flipping once.
  3. Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
  4. Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
  5. Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
  6. Allow the steak to rest for 15 minutes before serving.

Notes: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.


PAN-SEARED

  1. Remove from plastic pouch.
  2. Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to move it so it doesn’t stick to the pan.
  3. Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
  4. Medium Rare: 125°F
  5. Medium: 130°F
  6. Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.

Tri-Tip (3 roasts – 2.5lbs)

Cooking Directions:


OVEN

  1. Remove from plastic pouch.
  2. Thaw tri-tip roast to room temperature and preheat the oven to 425°F. Use a roasting pan with a rack to keep the steak from touching the bottom of the pan and burning. Place the pan with the steak fat-side up in the middle rack of the oven. Reduce the heat to 350°F and cook for 30 minutes. After 30 minutes have passed and the top has begun to brown and char, flip the meat once and cook for another 10-15 minutes on the other side.
  3. Allow the steak to rest for 5-10 minutes before serving.

Notes: Cooking times may vary depending on the thickness of the meat. Test the meat for doneness by touching its thickest part. The rarer the steak, the softer it will feel to the touch. Use a meat thermometer, if available, for accuracy.

Premium Beef Patties (20 patties – 1/4lb)

Cooking Directions:


PAN

  1. Remove from plastic pouch.
  2. Heat a couple of tablespoons of oil in a non-stick pan over medium-high heat. Place the burger patty in the pan and cook for 2-4 minutes on either side, flipping only once. Cooking time may vary by 1 or 2 minutes on both sides depending on how lean your meat is, how hot the pan is and how you want your meat to be cooked. If you have a meat thermometer handy, cook to about 160°F for a medium burger or 140°F for a more tender and juicy burger.


GRILLED

  1. Preheat your grill or barbeque and coat with non-stick spray. Cook for about 2-4 minutes on either side, flipping only once.

Premium Ground Beef (5 packages – 1lb)

Cooking Directions:


PAN

  1. Remove from plastic pouch.
  2. For most ground beef recipes, you are first required to brown your beef. To do this, use a skillet and heat a couple of tablespoons of oil over medium-high heat. Then, place your beef in the center of your pan and break it into several pieces using a spatula. Continue to cook the beef, breaking up further at intervals until evenly browned and no pink pieces or showing. You can season and spice during this stage of cooking, as well.

Beef Kabobs (16 kabobs – 6oz)

Cooking Directions:


GRILLED

  1. Remove from plastic pouch.
  2. Preheat your grill or barbeque and coat with non-stick spray. Place the kabobs in an open grill, directly over the heat source. Cook for 10-15 minutes, rotating 90° every 4 minutes, until the meat has reached the desired level of doneness.
  3. Let the kabobs rest for 3-4 minutes before serving

The cooking times below are in minutes and based on useing fully thawed steaks

Gas Or Red Hot Charcoal Grill – Preheat the grill on high. Lightly oil and season the steaks. Refer to cooking times below. Allow 3-5 minutes resting time before serving. Apply finishing sauce or glaze if desired

table1

Preheated Oven Broiler – place pan 2-3 inches away from the broiler heat source.

table2