Meat PURCHASING & Cooking Tips


HOW MUCH MEAT SHOULD I BUY PER PERSON?
When 
Meat Is the Main Dish:
When
 meat is the main feature of the meal and paired with a few side dishes, we recommend about 1/2 pound (8 oz) per person, up to 3/4 pound (12 oz)for bigger appetites and those who love leftovers

When serving a Beef Rib Roast: 
At the Meat Shoppe, we cut our Rib Roasts to order - 2, 3, 4, 5, or 7 Ribs can be requested.
Unless otherwise requested, rib roasts are de-boned, with the bones tied back on for even cooking and easy serving.  
The rule of thumb with rib roasts, is that 1 Rib should feed 2 people with no leftovers.  

Whole Turkey:
To figure out what size turkey you should order, figure on 1 lb Per Person, or 1.5 lbs per person if you're wanting leftovers.
[For example, if you're feeding 8 Adults and you'd like to have leftovers, you should order a 12-14 lb Turkey]


COOKING TIPS, TRICKS, & HOW-TO:

** USE YOUR THERMOMETER! **

Until you are comfortable with your appliances, your thermometer should be your best friend!  Using a thermometer is the best way to guarantee meat is cooked perfectly and turns out exactly the way you want it. 
For an accurate reading, push the thermometer into the middle of the piece of meat or roast, making sure the tip is not touching fat, bone, or the heating element.

BEEF -  MEDIUM RARE, 125°F-130°F   |   MEDIUM, 135°F-140°F
CHICKEN/TURKEY, 165°F
PORK, 145-150°F, for Medium wellness
STUFFED CHICKEN OR PORK, 165°F




HOW TO COOK A BEEF RIB ROAST:

Place the meat in a roasting pan that is slightly bigger than the roast itself.
If the pan is too big, the juices from the meat will spread out in the pan and evaporate.
For a Boneless roast, it is best to use a roasting rack.
If you've chosen a bone-in roast, the bones themselves can serve as your roasting rack.
One side of the meat will have more fat on it; you want the fatty side facing up so the meat will baste itself as it cooks.
Don't add water to the pan, and don't cover it!

How Long should I cook my Rib Roast for?

Pull your roast from refrigeration, and leave at room temperature, for 1-2 hour(s) prior to cooking in order to allow for even cooking throughout.
Slow & Low Method... At 325°F, the meat will take about 17-20 minutes per pound.
Sear first, then Slow & Low Method... At 450°F, for the first 30 minutes, and then reduce the temperature to 325°F and allow to cook about 13-15 minutes per pound.

Let the roast stand for 15 minutes before carving to let the juices return to the center of the roast.  Please note that your roast's internal temp should rise another 5°F after removing it from the oven.  Account for this fluctuation, according to your desired wellness. 
Naturally, the ends of the roast will be more well-done than the inside. 



HOW TO COOK A BEEF TENDERLOIN ROAST

  1. Pull Roast from refrigeration 1 hour prior to cooking & leave at room temperature. 
  2. Preheat oven to 350°F.
  3.  While the oven is preheating; Lightly brush roast with olive oil and season with salt and pepper, or your favorite seasoning blend.
  4.  Over Medium-High Heat, Sear your roast in a skillet or pan for approximately 2 minutes each side, until completely browned. 
  5. Once oven is preheated, Cook your roast for 10 minutes per pound for medium-rare (a 3.5 pound roast will take about 35 minutes to cook) or to desired internal temperature.
  6. Once you pull the roast from the oven. Let your roast sit on cutting board for about 10 minutes, to allow the juices to pull back into the center of the roast.

Tip: The ends of the roast will always be more well-done than the middle.  This should allow you to accommodate everyone at the dinner table.



HOW LONG SHOULD I COOK MY TURKEY?

The general rule for cooking a turkey is 20 minutes per pound; However, that can vary depending on whether or not your turkey recipe calls for a stuffed or unstuffed bird.  If you will not be stuffing your bird, the cook time will be less.  Aim for the breast meat to have an internal temp of 165°F and the thigh meat with an internal temperature of 175°F.


Other tips...
  • Use a meat thermometer instead of cooking time, as all ovens are different.
  • Bring meat to room temperature before cooking; 1-2 hours out of refrigeration, depending on the size.
  • 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.
  • Beef Roasts and Beef Short Ribs 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.
    For quick thawing - Place meat in plastic bag and submerge in cold water, or microwave only using the defrost setting and watch carefully.
    Never leave meat out on the counter at room temperature to thaw. 
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