Quick Tips

Determining Doneness


An instant-read thermometer is the most consistent way to determine if your steaks are ready to serve. Insert the probe end horizontally into the side of steaks to check doneness. Thermometer should reach the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. The USDA recommends cooking steaks to 145°F for medium rare to 160°F for medium doneness. We recommend cooking steaks to 135°F (medium rare) or 145°F (medium).



Monitor the temperature of your roast with a remote thermometer or check with an instant-read thermometer. Remove the roast from the oven when the thermometer registers 5°F to 10°F below the desired doneness. The USDA recommended internal temperature range is 145°F for medium rare to 160°F for medium doneness. A resting roast will continue to cook, so we suggest 130°F or 135°F for medium rare. You should let your roast stand for 15 to 20 minutes after removing from the oven.

A benefit of allowing your roast to stand for 15 to 20 minutes is it will firm up which makes carving easier.


Choosing a Meat Thermometer

A meat thermometer will help you cook beef at a safe temperature and prevent overcooking. Choose a thermometer that is designed for meat, not for candy or other foods. The two most common types of meat thermometers are instant read and oven proof.

Instant Read Thermometer

Provides quick readings via a digital readout and are ideal for steaks.

Ovenproof Thermometers

Inserted into meat prior to cooking and remain inserted during cooking. They are ideal for roasts.

Using a Meat Thermometer

A meat thermometer must be inserted properly to accurately determine temperature. Depending on the thermometer, the sensor will be between ½ inch and 2 inches long. The sensor must be completely immersed into the deepest area of the meat. For beef roasts and steaks, insert the thermometer into the center of the thickest part of the meat, away from the bone or fat. Always check beef in several places with a meat thermometer to ensure that temperature is safe throughout.


All our products, beef and pork, should be defrosted slowly in the refrigerator. Slow thawing keeps your food safe and prevents moisture and flavor loss.

Place frozen product on a tray or plate during thawing to catch any juices. Transfer to the refrigerator the day before needed and let thaw overnight on the lowest shelf. Hams, briskets and roasts will require 2 to 3 days to completely thaw so plan accordingly.

Refrigerator Defrosting Times

Large Roast
4 to 7 hours per pound

Small Roast
3 to 5 hours per pound

1 Inch Steak
12 to 14 hours

How Much to Buy

The amount of beef or pork in a single portion can vary from one person to another Nevertheless, there are guidelines that can help you figure out how much meat is needed for a special meal.

  • A ½-lb. of beef or pork (8 oz.) is widely considered an adequate dinner serving for guests.
  • Roasts, hams and other popular fare can mean second helpings from many guests. If you’re expecting appetites at your meal, go with at least ¾-lb. (12 oz.) per person.
  • Remember that roasts and other slow-cooked meats will shrink, sometimes as much as 30% before they reach optimum internal temperatures.
  • Items that come with a fat cap still attached, such as briskets, will contain less red meat than overall weights will indicate.
  • If you have further questions, call our Customer Care line at 877-736-0193 for assistance.

Wine Pairing


Aged prime rib is far more satisfying when it's served with a wine of commensurate greatness. Similarly, pot roast feels just right with a juicy, unpretentious wine.

Work with natural flavor affinities

Trust your instincts when it comes to beef and wine. Beef’s density and deep flavors have an affinity with rich, powerful wines. Fragile wines or extremely light-bodied ones may taste out of place.

Complex wines go with simple preparations

Many of the greatest Bordeaux or California cabernet sauvignons are best enjoyed with a high-quality but simple dish, such as a fine steak.

Robust seasonings require robust wines

Beef dishes with bold/spicy/hot flavors are perfect for spicy, big-flavored wines.

Watch "weight" when pairing

Besides the intensity of the flavor, the sheer weight of the beef dish and the weight (or "body") of the wine should be in harmony. If the beef dish is hearty and substantial, it will work best with a wine that’s full in body.

Fruitiness in food and fruitiness in wine have natural synergy

Dishes with a significant fruit component to them often pair beautifully with fruity red wines. Tannin can be beef’s best friend. Some grape varieties, such as cabernet sauvignon, merlot, petite sirah and nebbiolo, are naturally high in tannin. High-tannin wines taste best with dense foods that are rich in both protein and marbling (like beef), which offset this bitterness and dryness.

Don’t forget rosés.

Dry rosé wines, often overlooked, are wonderful with a surprising range of beef and pork dishes. Rosés have the earthy, bold red-fruit character of red wine and the freshness and acidity of white wine. This combination is an enormous asset with certain beef dishes-especially those that include highly pungent ingredients, such as garlic.

Balance salty with sweet

Salty foods dull the flavor of many wines, making them taste neutral. Acidity can counterbalance a food’s saltiness, but another brilliant strategy is to juxtapose that saltiness with a touch of sweetness.

Salt Pairing

“As meat loves salt” is a term coined in folktales and is a sentiment that’s apropos for this section. All uncured meats, which includes any of our beef and most of our pork items, benefits from a generous amount of salt.

We recommend kosher salt as a kitchen staple. It’s large crystals are easy to see and provide a nice crunch. A medium grind sea salt serves the same purpose and can have a different size, flake dimension and bite.

Specialty salts are a simple way to add complexity and flavor to your beef and pork. Smoked salts have a distinct aroma and flavor that are excellent for finishing a steak.

Salts to consider:

Salish™ Alderwood Smoked Salt
Pacific sea salt that is cold smoked over red Alderwood. No artificial coloring or flavoring is added. Salish gives food a delicious smoke flavor both on and off the BBQ.
Pair with the following cuts: Strip Loin Steaks, Cap of Ribeye

Yakima™ Applewood Smoked Sea Salt
Created using sweet Applewood from the Yakima Valley in Washington State to fuel the fires that give this delicious smoked salt its flavor. Aged Applewood is one of the most popular of the fruit woods using in smoking. Yakima Applewood smoked salt has a subtle fruit wood flavor.
Pair with the following cuts: Tenderloin steaks, Ribeye steaks, Ribeye Cap

Murray River Flake Salt
An apricot-colored flaky salt from Australia. The colorful crystals melt quickly and have a wonderful crunch and mild taste. This is a perfect salt to use as a garnish or as a finishing salt at the table.
A great finishing salt for use on all cuts.