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Meat General Tips

Raw VIP assortment of ten steaks on plates and platters with tomatoes, onions, mushrooms, parsley and garlic garnishes.

Safe Handling Instructions:

Larger cuts of meat, like Prime Rib Roast and Chateaubriand, are best roasted in the oven. Steaks, ribs, patties and other smaller cuts are best grilled or broiled.

How to Tell When It’s Done:

Cooking Without Thawing:

Although it’s always best to thaw meat before cooking, you can go directly from “freezer to flame” without thawing. However, you must cook meats longer, at lower temperatures.

A Note About Microwave Cooking:

Although some of our meats can be prepared in the microwave, red meat roasts, steaks and chops are best when prepared in the oven or broiler, or on the grill. If you must prepare meats in the microwave, a meat thermometer should be used to insure that meat is thoroughly heated to an internal temperature of at least 165° F. See specific product directions on the following pages to see if microwave cooking is suggested.