Meat Cooking Tips

  • Use a meat thermometer instead of cooking time.
  • Bring meat to room temperature before cooking.
  • Cook red meat to an internal temperature of 120⁰F - 135⁰F then remove from heat source cover and rest for 5 - 10 minutes before serving for medium-rare to medium.
  • Roasts are best seared on all sides first in a roasting pan with a small amount of vegetable oil, then finished in a medium heated oven 300⁰ - 350⁰F.
  • The best way to thaw meat is to place the meat on a plate or dish in the refrigerator until thawed. Microwave only using the defrost setting and watch carefully. But never leave at room temperature to thaw. 
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