44424 – Skirt Steak comes from the beef plate primal cut. It boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.
Boneless chicken breast, stuffed with Canadian Bacon and Swiss Cheese and then breaded. Four 5 oz. individually wrapped breasts per package.
Conventional Oven:
Place defrosted chicken onto an ungreased baking tray. Bake in preheated 350 degree oven for 20-25 minutes or until golden brown. Let stand 2-3 minutes before serving. If frozen, bake an additional 10-15 minutes.
Microwave Oven:
Remove individual chicken item from package and place on microwavable dish. Microwave on high for 5-7 minutes, turning the dish half way through cooking time.
NUTRITIONAL INFO:
93700 – Two, 8 oz. unseasoned turkey burgers per package. 98% lean. Approx. 5.5 inch round.
Grill:
Preheat grill to medium heat. Lightly spray or brush both sides of FROZEN turkey burgers with oil and place on grill about 4 inches above heat. Grill burgers 8 minutes on one side. Turn and grill other side 7 minutes or until done with an internal temperature of 165 degrees.
Broil:
Preheat broiler. Lightly spray or brush both sides of FROZEN turkey burgers with oil and place on broiler pan about 4” under heat. Broil burgers for 7 minutes on each side or until done with an internal temperature of 165 degrees.
Stove Top:
Preheat non-stick skillet on medium heat. Lightly spray or brush both sides of FROZEN turkey burgers with oil. Cook burgers for 9 minutes on one side. Turn and cook the other side for 7 minutes or until done with an internal temperature of 165 degrees.
NUTRITIONAL INFO:
93500 – Boneless turkey breast in teriyakimarinade, bacon-wrapped and topped with cracked black pepper. Four 6 oz. filets per package.
Grill:
Preheat grill to high. Remove FROZEN mignons from wrap and place on grill. Reduce heat to medium. Grill for 9 to 11 minutes on each side.
Broil:
Preheat broiler on high. Remove FROZEN mignons from wrap and place in broiler. Broil for 9 to 11 minutes on each side.
Skillet:
Lightly coat pan with cooking oil. Set burner temperature to medium-high. Remove FROZEN mignons from wrap and place in pan. Cover and fry for 6 to 8 minutes on each side.
NUTRITIONAL INFO:
ALLERGENS:
93400 – Super lean, chemical and hormone free, 100% breast of turkey, ground. 16 oz. per package.
Ground turkey is an excellent, healthy alternative to ground beef. Use ground turkey as a substitute for ground beef or mix with ground beef for many of your favorite recipes.
Stove Top:
Defrost and form ground turkey into desired shape or crumble. Place in a skillet and cook over medium heat 8-10 minutes until ground turkey reaches desired level of doneness.
Grill:
Defrost and form ground turkey into desired shape. Sear on HIGH for 1-2 minutes per side. Reduce heat to medium-high and cook 2-3 minutes per side until ground turkey reaches desired level of doneness.
NUTRITIONAL INFO:
93200 – Super lean, chemical and hormone free, 100% breast of turkey, sliced into four 4 oz cutlets, individually wrapped per 16 oz. package.
Conventional Oven:
Preheat oven to 325 degrees and place tenderloins in pan with butter or oil. Bake 50 to 60 minutes until internal temperature in thickest part of tenderloin reaches 165 degrees.
Grill:
Preheat grill to medium high. Sear 2-3 minutes on each side. Reduce heat to medium and grill for another 20 minutes, turning several times. Cook to an internal temperature of 165 degrees.
NUTRITIONAL INFO:
Boneless chicken breast, stuffed with Canadian Bacon and Swiss Cheese and then breaded. Four 5 oz. individually wrapped breasts per package.
Conventional Oven:
Preheat oven to 350 degrees. Brush turkey drumsticks with vegetable oil and place on a shallow, ungreased baking pan. Cover with aluminum foil.
Bake 1 to 1 ½ hour. Uncover and bake another half hour or until tender. Cook until internal temperature reaches 165 degrees.
Stove Top:
Brown turkey drumsticks in a lightly oiled skillet. Add ¾ cup of broth and cover. Simmer 1 ¼ hours or until tender. Cook until internal temperature reaches 165 degrees.
NUTRITIONAL INFO:
51616 – Traditional polish style sausage. Two 8 oz. links per package.
Stove Top:
Spray a skillet with cooking spray and add kielbasa.
Cook over medium-high heat until browned, about 5 minutes, turning links often.
Reduce heat to medium-low and carefully add ½ cup water to skillet. Cover and simmer for 12 minutes or until cooked through.
NUTRITIONAL INFO:
56133 – Ravioli squares filled with beef.
Conventional Oven:
Pre-heat oven to 375 degrees. Bake frozen product for 20-25 minutes or until internal temperature reaches 165 degrees.
Microwave Oven:
Cook frozen product on high power for 2-3 minutes or until internal temperature reaches 165 degrees.
Deep Fry:
Pre-heat oil to 350 degrees. Place frozen product in oil for 3 minutes or until internal temperature reaches 165 degrees.
NUTRITIONAL INFO:
ALLERGENS:
50716 – 16 oz. Lean ground mixture of 25% Veal, 25% Pork and 50% Beef cuts per package.
Stove Top:
Form the defrosted mixture into meatballs about the size of ping pong balls. Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
Conventional Oven:
Defrost mixture and form into desired shape. Place in ungreased baking pan or casserole dish. Bake in preheated oven at 350 degrees for 30-40 minutes or until fully cooked throughout.
NUTRITIONAL INFO:
50314 – Four 4 oz. slices of gourmet veal leg slices per package.
Stove Top:
Season veal to taste. Heat 2 tablespoons of oil in a medium nonstick skillet. Cook slices in batches, 4 minutes on each side or until medium doneness (160 degrees), adding more oil to skillet as needed. Top each cutlet with your favorite topping.
NUTRITIONAL INFO:
50248 – One 48 oz. gourmet boneless leg of lamb per package.
Conventional Oven:
Season lamb to taste and preheat oven to 450 degrees.
Bake at 450 degrees for 50 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 125 degrees (rare). Remove lamb from pan; cover loosely with aluminum foil, and let stand 15 minutes before slicing.
NUTRITIONAL INFO:
50216 – All beef franks, 8 franks per 1 lb. package
Stove Top:
Place frank in pot, cover with water, heat to boil and remove frank.
Microwave:
Wrap frank in paper towel; heat 30-35 seconds on high (ovens vary, times approximate.)
Grill:
Cook over medium heat for 6-8 minutes (to 160 degrees internal temperature). Turn often for even browning.
NUTRITIONAL INFO:
50100 – Four bone-in 4 oz. lamb loin chops per package.
Stove Top:
Season lamb chops to taste. Heat 1 ½ tablespoons of oil in heavy large skillet over medium heat. Add chops to skillet and cook to desired doneness, about 3 minutes per side for medium-rare and 5 minutes per side for medium.
Conventional Oven:
Preheat oven to 350 degrees and season lamb chops to taste.
Lay the chops on a baking tray and cook in the hot oven for around 20 minutes, turning halfway so they brown evenly, or until cooked to your liking.
NUTRITIONAL INFO:
49116 – All natural, premium ground bison. Raised without antibiotics. No added hormones. 1 lb. package.
Buffalo meat should be cooked slowly at low to medium temperatures. Buffalo meat cooks faster than beef.
Stove Top:
Defrost and form ground bison into desired shape. Place in a skillet and cook over low to medium heat 3-5 minutes per side until ground bison reaches desired level of doneness.
Grill:
Defrost and form ground bison into desired shape. Sear on HIGH for 1-2 minutes per side. Reduce heat to low to medium and cook 3-4 minutes per side until ground bison reaches desired level of doneness.
NUTRITIONAL INFO:
49008 – Two 8 oz. individually wrapped portions of 86% lean ground round per package.
Stove Top:
Defrost and form ground round into desired shape. Place in a skillet and cook over medium heat 3-5 minutes per side until ground round reaches desired level of doneness.
Grill:
Defrost and form ground round into desired shape. Sear on HIGH for 1-2 minutes per side. Reduce heat to medium-high and cook 2-3 minutes per side until ground round reaches desired level of doneness.
NUTRITIONAL INFO:
44116 – 16 oz. of gourmet tender filet mignon cubes per package.
Conventional Oven:
Preheat oven to 325 degrees. Put a tablespoon of oil in a skillet and heat over medium heat. Brown defrosted tenderloin tips in oil. Cover and bake at 325 degrees for 2 hours or until meat is tender.
Slow Cook
Thaw tenderloin tips and put in slow cooker adding 1 cup of beef broth. Cook on LOW for 6-8 hours.
NUTRITIONAL INFO:
44040 – The heart of the beef tenderloin famous for it’s exceptional taste and texture. One 32 oz. Filet Mignon per pkg.
Thaw and cut the filet into four 8 oz steaks.
Grill:
Rest the filets at room temperature for 40 minutes.
Heat grill to medium-high (approximately 450 degrees) and season filets to taste. Place the steaks on the grill and close the lid. Grill on the first side for 6 minutes. Flip and grill for another 6 minutes or until the filets reach an internal temperature of 145-150 degrees.
Tent with foil and let the steaks rest for 5 minutes.
Pan-Broil:
Remove thawed filet mignon from refrigerator and set on counter top to come to room temperature, about 40 minutes.
Pre-heat oven to 425 degrees. Season filets to taste.
Heat a large oven-proof sauté pan (a stainless steel skillet works well; don’t use a non-stick pan) over medium-high heat. Add 1 tablespoon of extra virgin olive oil and let it get hot.
Add the filets to the hot pan and let them cook for 4 minutes. Use a timer and don’t move the filets around in the pan. After 4 minutes, flip the filets and immediately transfer the sauté pan to pre-heated oven and set your timer. Cook in the oven for 5 to 7 minutes depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare and 7 minutes for medium.
Remove the pan from the oven and transfer filets to a clean plate. Do not leave filets in the sauté pan or they will overcook. Tent with foil and let them rest for 5 minutes.
Spoon any juices from the sauté pan over the filets and serve immediately.
NUTRITIONAL INFO:
44008 – 16 oz. of thinly sliced real sirloin steak, two individually wrapped 8 oz. portions per package.
Stove Top:
Cook defrosted sandwich meat in an ungreased skillet over medium heat 3-5 minutes or until done.
NUTRITIONAL INFO:
42416 – Chipped beef ready to fry for cheesesteaks. Four 4-oz. portions per package.
Stove Top:
Portions should be thawed for best results, but may be cooked from frozen.
Set skillet over medium heat and place beef in skillet. Gently separate beef slices and mix in any desired toppings (onions, peppers, mushrooms).
Once fully cooked, move beef slices together, molding them to bun length. Place cheese on top and allow to melt. Put open bun over beef and cheese. Place spatula under beef and bun and turn sandwich into upright position.
NUTRITIONAL INFO:
43918 – Ground steak seasoned with onions and spices, 87%. Four burgers per package
Stove Top:
Place defrosted patties in a skillet and cook over medium heat 3-5 minutes per side until burgers reach desired level of doneness.
If cooking from frozen cook an additional 2-3 minutes per side.
Grill:
Sear defrosted patties on HIGH for 1-2 minutes per side. Reduce heat to medium-high and cook 2-3 minutes per side until burgers reach desired level of doneness.
If cooking from frozen add an addition 1-2 minutes per side.
NUTRITIONAL INFO:
43648 – One 48 oz. brisket per package.
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
43524 – One 24 oz. steak per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
43348 – One 48 oz. roast per package. A Sunday dinner classic!
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
43120 – Cut from the center of the sirloin, these popular steaks are tender, lean and flavorful. Now in jumbo size! One 24 oz. steak per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
43048 – One 48 oz. rump roast per package. Classic roast beef.
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
43024 – One 24 oz. rump roast per package. Classic roast beef.
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
42924 – One 24 oz. steak in zesty Italian marinade per package.
Broil:
Let the London broil come to room temperature, about 40 minutes.
Preheat the broiler and pan for 10 minutes. Slide the broiler pan out of the oven and put the steak on the pan. Put the pan back in the top rack slot. Your broiler pan should sit about 4 inches from the flame.
London broil only needs 4 – 5 minutes of cooking time on each side. Set a timer to help you remember when to flip it. An 8 minute steak will cook to rare while 10 minutes gives you a medium-rare steak. Remove the meat from the oven and let it rest for 5 minutes before carving.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Grill:
Let the London broil come to room temperature, about 40 minutes.
Preheat grill to medium and place London broil on the grill. Cook uncovered for 2 – 3 minutes per side for a rare steak, 4 – 5 minutes per side for a medium steak and 5 – 6 minutes per side for a well done steak. Internal temperature should read 135 degrees for medium rare and 145 degrees for medium to well done.
Allow London broil to rest for 5 minutes before carving.
NUTRITIONAL INFO:
42812 – Well marbeled and bursting with that famous C.A.B. flavor! All time favorite cook out steak! One 12 oz. steak per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
42810 – Well marbled and bursting with that famous Certified Angus Beef flavor. All time favorite cookout steak! Two 10 oz. steaks per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
Protein:33g
42808 – Well marbeled and bursting with that famous C.A.B. flavor! All time favorite cook out steak! Two 8 oz. steaks per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
42664 – Tender and juicy, classic elegance! One 64 oz. standing rib roast per package.
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Season to taste and preheat oven to 450 degrees. Place roast in oven and cook 25-30 minutes.
Reduce heat to 350 degrees and cook for approximately 2 more hours. Spoon juices over meat occasionally during cooking.
Cook to an internal temperature of 125 degrees for medium-rare and 130 degrees for medium. Let the roast rest for 15 minutes before carving.
Slow Cook:
Season thawed roast to taste and place in slow cooker bone side down and fat side up. Add 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
42416 – Chipped beef ready to fry for cheesesteaks. Four 4-oz. portions per package.
Stove Top:
Portions should be thawed for best results, but may be cooked from frozen.
Set skillet over medium heat and place beef in skillet. Gently separate beef slices and mix in any desired toppings (onions, peppers, mushrooms).
Once fully cooked, move beef slices together, molding them to bun length. Place cheese on top and allow to melt. Put open bun over beef and cheese. Place spatula under beef and bun and turn sandwich into upright position.
NUTRITIONAL INFO:
42248 – King of Roast Beef! One 48 oz. boneless rib roast per package.
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
42116 – Fajita style slices of tender sirloin, 16 oz. per package.
Stove Top:
Toss steak slices with your favorite seasoning in a medium bowl. Set aside. Heat a tablespoon of oil in large skillet on medium-high heat. Add bell pepper and onions; cook and stir 5 minutes. Remove vegetable mixture from skillet.
Stir beef mixture into skillet; cook and stir 5 minutes or until beef is no longer pink. Return vegetable mixture to skillet; cook and stir 1 to 2 minutes or until heated through.
Spoon onto warmed tortillas. Serve with assorted toppings, if desired.
NUTRITIONAL INFO:
42106 – Two 6 oz. top sirloins steaks, premarinated in a popular teriyaki marinade.
ALLERGENS:
42010 – Cut from the center of the sirloin, these popular steaks are tender, lean and flavorful. Two 10 oz. steaks per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
42008 – Cut from the center of the sirloin, these popular steaks are tender, lean and flavorful. Two 8 oz. steaks per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
41810 – A perennial favorite! The Ribeyes are cut from the tender “eye” of the Prime Rib and they have that same characteristic flavor and tenderness, too! Two 10 oz. steaks per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
A perennial favorite! The Ribeyes are cut from the tender “eye” of the Prime Rib and they have that same characteristic flavor and tenderness, too! Two 8 oz. steaks per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
41620 – Like a “king” T-Bone, the Porterhouse has one side with bone-in strip sirloin and the other has a filet mignon. Like having both of these great steaks on your plate! One 20 oz. steak per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
41616 – Like a “king” T-Bone, the Porterhouse has one side with bone-in strip sirloin and the other has a filet mignon. Like having both of these great steaks on your plate! One 16 oz. steak per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
41548 – One 48 oz. chuck roast per package. Great for stew, BBQ beef, and so much more!
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
41524 – One 24 oz. chuck roast per package. Great for stew, BBQ beef and so much more!
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
41416 – The “twin” T-Bone steak has bone in strip sirloin on one side of the bone, and tasty filet mignon on the other! One 16 oz. steak per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
41414 – The “twin” T-Bone steak has bone in strip sirloin on one side of the bone, and tasty filet mignon on the other! One 14 oz. steak per package.
Grill:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the steak on the hot part of the grill and let it sear on each side until it releases without sticking (30-45 seconds). Then, move the steak to the medium heat part of the grill.
Grill 8 minutes per side to an internal temperature of 140 degrees for medium-rare. Grill 10 minutes per side or to an internal temperature of 155 degrees for medium doneness.
Let the steak rest for 5 minutes before serving.
Stove Top:
Let thawed steak come to room temperature, about 40 minutes.
Season the steak to taste if desired. Coat a frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Heat the frying pan over high heat until very hot but not smoking, about 3 to 4 minutes. Place the steak in the pan and let it cook undisturbed for 3 to 4 minutes.
Flip the steak using tongs or a spatula and cook until it is medium-rare, about 3 to 4 minutes more. To check for doneness use a meat thermometer; it should read about 125 – 130 degrees. Cook an addition 2 minutes for medium and an additional 4 minutes for well done.
Let the steak rest for 5 minutes before serving.
Oven:
Let thawed steak come to room temperature, about 40 minutes. Season the steak to taste if desired.
Set your oven to broil and preheat for 10 minutes.
To sear the outside before broiling, coat an oven-safe frying pan (do not use a nonstick pan) with olive oil or nonstick cooking spray.
Turn on a stove burner to high heat. Heat the frying pan over high heat until very hot but not smoking, about 3 – 4 minutes.
Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
Carefully put the oven-safe frying pan below the broiler or transfer the steak to a broiler pan. Close the oven door and broil the steak for 2 minutes.
Flip and broil another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
Let your steak rest for 5 minutes before serving.
NUTRITIONAL INFO:
41224 – One 24 oz. steak (cut from inside round) per package.
Broil:
If desired, marinate London broil with your favorite marinade 6 – 8 hours or overnight.
Let the London broil come to room temperature, about 40 minutes.
Preheat the broiler and pan for 10 minutes. Slide the broiler pan out of the oven and put the steak on the pan. Put the pan back in the top rack slot. Your broiler pan should sit about 4 inches from the flame.
London broil only needs 4 – 5 minutes of cooking time on each side. Set a timer to help you remember when to flip it. An 8 minute steak will cook to rare while 10 minutes gives you a medium-rare steak. Remove the meat from the oven and let it rest for 5 minutes before carving.
Grill:
If desired, marinate London broil with your favorite marinade six to eight hours or overnight.
Let the London broil come to room temperature, about 40 minutes.
Preheat grill to medium and place London broil on the grill. Cook uncovered for 2 – 3 minutes per side for a rare steak, 4 – 5 minutes per side for a medium steak and 5 – 6 minutes per side for a well done steak. Internal temperature should read 135 degrees for medium rare and 145 degrees for medium to well done.
Allow London broil to rest for 5 minutes before carving.
NUTRITIONAL INFO:
41216 – One 16 oz. steak (cut from inside round) per package.
Broil:
If desired, marinate London broil with your favorite marinade 6 – 8 hours or overnight.
Let the London broil come to room temperature, about 40 minutes.
Preheat the broiler and pan for 10 minutes. Slide the broiler pan out of the oven and put the steak on the pan. Put the pan back in the top rack slot. Your broiler pan should sit about 4 inches from the flame.
London broil only needs 4 – 5 minutes of cooking time on each side. Set a timer to help you remember when to flip it. An 8 minute steak will cook to rare while 10 minutes gives you a medium-rare steak. Remove the meat from the oven and let it rest for 5 minutes before carving.
Grill:
If desired, marinate London broil with your favorite marinade six to eight hours or overnight.
Let the London broil come to room temperature, about 40 minutes.
Preheat grill to medium and place London broil on the grill. Cook uncovered for 2 – 3 minutes per side for a rare steak, 4 – 5 minutes per side for a medium steak and 5 – 6 minutes per side for a well done steak. Internal temperature should read 135 degrees for medium rare and 145 degrees for medium to well done.
Allow London broil to rest for 5 minutes before carving.
NUTRITIONAL INFO:
41116 – 16 oz. of 93% lean ground round per package.
Stove Top:
Defrost and form ground round into desired shape. Place in a skillet and cook over medium heat 3-5 minutes per side until ground round reaches desired level of doneness.
Grill:
Defrost and form ground round into desired shape. Sear on HIGH for 1-2 minutes per side. Reduce heat to medium-high and cook 2-3 minutes per side until ground round reaches desired level of doneness.
NUTRITIONAL INFO:
41016 – 16 oz. of 90% lean ground beef seasoned with onion, red pepper, celery and garlic, per package.
41004 – Four individually wrapped 4 oz. patties per package. 87% lean
Stove Top:
Place defrosted patties in a skillet and cook over medium heat 3-5 minutes per side until burgers reach desired level of doneness.
If cooking from frozen cook an additional 2-3 minutes per side.
Grill:
Sear defrosted patties on HIGH for 1-2 minutes per side. Reduce heat to medium-high and cook 2-3 minutes per side until burgers reach desired level of doneness.
If cooking from frozen add an addition 1-2 minutes per side.
NUTRITIONAL INFO:
40948 – One 48 oz. roast from the delicate sirloin tip, per package.
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
One 24 oz. roast from the delicate sirloin tip, per package.
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
40816 – 16 oz. of tender beef chuck cubes per package.
Conventional Oven:
Preheat oven to 325 degrees. Put a tablespoon of oil in a skillet and heat over medium heat. Brown defrosted beef cubes in oil. Cover beef cubes and bake at 325 degrees for 2 hours or until meat is tender.
Slow Cook
Thaw beef cubes and put in slow cooker adding 1 cup of beef broth. Cook on LOW for 6-8 hours.
NUTRITIONAL INFO:
40724 – One tender and juicy 24 oz. sirloin tip roast per package.
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
40656 – One tender and juicy 56 oz. sirloin tip roast per package.
Conventional Oven:
Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees.
Slow Cook:
Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.
NUTRITIONAL INFO:
40508 – Impressive filets are from the heart of the beef tenderloin. Distinctive taste and tenderness in every steak. When only the best will do! Two 8 oz. steaks per package.
Grill:
Rest the filets at room temperature for 40 minutes.
Heat grill to medium-high (approximately 450 degrees) and season filets to taste. Place the steaks on the grill and close the lid. Grill on the first side for 6 minutes. Flip and grill for another 6 minutes or until the filets reach an internal temperature of 145-150 degrees.
Tent with foil and let the steaks rest for 5 minutes.
Pan-Broil:
Remove thawed filet mignon from refrigerator and set on counter top to come to room temperature, about 40 minutes.
Pre-heat oven to 425 degrees. Season filets to taste.
Heat a large oven-proof sauté pan (a stainless steel skillet works well; don’t use a non-stick pan) over medium-high heat. Add 1 tablespoon of extra virgin olive oil and let it get hot.
Add the filets to the hot pan and let them cook for 4 minutes. Use a timer and don’t move the filets around in the pan. After 4 minutes, flip the filets and immediately transfer the sauté pan to pre-heated oven and set your timer. Cook in the oven for 5 to 7 minutes depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare and 7 minutes for medium.
Remove the pan from the oven and transfer filets to a clean plate. Do not leave filets in the sauté pan or they will overcook. Tent with foil and let them rest for 5 minutes.
Spoon any juices from the sauté pan over the filets and serve immediately.
NUTRITIONAL INFO:
40506 – Impressive filets are from the heart of the beef tenderloin. Distinctive taste and tenderness in every steak. When only the best will do! Two 6 oz. steaks per package.
Grill:
Rest the filets at room temperature for 40 minutes.
Heat grill to medium-high (approximately 450 degrees) and season filets to taste. Place the steaks on the grill and close the lid. Grill on the first side for 6 minutes. Flip and grill for another 6 minutes or until the filets reach an internal temperature of 145-150 degrees.
Tent with foil and let the steaks rest for 5 minutes.
Pan-Broil:
Remove thawed filet mignon from refrigerator and set on counter top to come to room temperature, about 40 minutes.
Pre-heat oven to 425 degrees. Season filets to taste.
Heat a large oven-proof sauté pan (a stainless steel skillet works well; don’t use a non-stick pan) over medium-high heat. Add 1 tablespoon of extra virgin olive oil and let it get hot.
Add the filets to the hot pan and let them cook for 4 minutes. Use a timer and don’t move the filets around in the pan. After 4 minutes, flip the filets and immediately transfer the sauté pan to pre-heated oven and set your timer. Cook in the oven for 5 to 7 minutes depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare and 7 minutes for medium.
Remove the pan from the oven and transfer filets to a clean plate. Do not leave filets in the sauté pan or they will overcook. Tent with foil and let them rest for 5 minutes.
Spoon any juices from the sauté pan over the filets and serve immediately.
NUTRITIONAL INFO:
40306 – Lean beef ground and pattied into four 6 oz. steaks per package.
Stove Top:
Coat a frying pan with non-stick cooking spray and heat to medium-high. Add thawed chopped steaks and cook until completely browned, approximately 5 – 7 minutes. Flip them and continue cooking for another 5 -7 minutes or until they reach an internal temperature of 160 degrees.
Grill:
Heat grill to high and add thawed chopped steaks in a single layer. Sear each side 1-2 minutes. Reduce heat to medium and continue to cook for 7-9 minutes or until they reach an internal temperature of 160 degrees.
Oven:
Set oven broil and preheat for 10 minutes. Place thawed steaks on rack in broiler pan so surface of beef is 2 – 3 inches from heat. Broil 12 to 13 minutes, turning once or until they reach an internal temperature of 160 degrees.
NUTRITIONAL INFO:
39600 – Unbreased, boneless, skinless chicken breast tenderloins in a 2 lb. box. Allergy free.
Conventional Oven:
Preheat oven to 350 degrees and season thawed tenderloins to taste. Place chicken on a shallow, ungreased baking tray and bake approximately 25-30 minutes, or until chicken has reached in internal temperaure of 165 degrees.
Grill:
Cook 10-12 minutes per side over medium heat or to an internal temperature of 165 degrees.
NUTRITIONAL INFO:
39500 – Grade A whole roaster chicken cut up and marinated in soy sauce, lime juice and a special blend of Caribbean spices. 3.25 lb. package.
Broil:
Preheat broiler. Place thawed chicken on a broiler pan 3 inches from heat source. Cook 7-10 minutes per side or to an internal temperature of 165 degrees.
Conventional Oven:
Preheat oven to 425 degrees and bake 30-40 minutes or until internal temperature reaches 165 degrees.
NUTRITIONAL INFO:
38800 – Boneless, skinless breast of chicken stuffed with seasoned spinach and cheese. 8 oz each, 4 per package.
Conventional Oven:
Place defrosted Chicken Florentine onto an ungreased baking tray. Bake in preheated 350 degree oven for 20-25 minutes or until golden brown. Let stand 2-3 minutes before serving. If frozen, bake an additional 10-15 minutes.
Microwave Oven:
Remove Chicken Florentine from package and place on microwavable dish. Microwave on high for 5-7 minutes, turning the dish half way through cooking time.
NUTRITIONAL INFO:
35300 – Bite-sized, breaded chickenbreast filled with Swiss cheese and Canadian-style bacon. Microwaveable or oven-ready. 2 lb. box.
Conventional Oven:
Place defrosted chicken onto an ungreased baking tray. Bake in preheated 350 degree oven for 20-25 minutes or until golden brown. Let stand 2-3 minutes before serving. If frozen, bake an additional 10-15 minutes.
Microwave Oven:
Remove individual chicken item from package and place on microwavable dish. Microwave on high for 5-7 minutes, turning the dish half way through cooking time.
NUTRITIONAL INFO:
37500 – Grade A boneless, skinless breast in honey mustard marinade. Four individually wrapped 4 oz. breasts per package.
Conventional Oven:
Place defrosted breasts into baking dish and bake in preheated 350 degree oven for 20 minutes or until tender. Serve with rice or pasta.
Stove Top:
These marinated breasts can also be cooked on top of the stove using a skillet. Cover the bottom of the pan with one tablespoon of oil, cook at medium heat for approximately 5 minutes per side or until tender.
Grill:
Place chicken breasts onto the grill approximately 4 inches from medium heat coals. Grill for 10-12 minutes on each side.
All of our marinated breasts can also be used as a substitute for regular boneless chicken breasts in your favorite recipes.
NUTRITIONAL INFO:
37400 – Boneless chicken breast thinly sliced for chicken cheesesteaks. Four individually wrapped 4 oz. servings per package.
Stove Top:
Portions should be thawed for best results, but may be cooked from frozen.
Heat skillet over medium heat and place chicken in skillet. Gently separate chicken slices and mix in any desired toppings (onions, peppers, mushrooms).
Once fully cooked, move chicken slices together, molding them to bun length. Place cheese on top and allow to melt. Put open bun over chicken and cheese. Place spatula under chicken and bun and turn sandwich into upright position.
NUTRITIONAL INFO:
37100 – Grade A boneless, skinless breast in Italian seasonings marinade. Four individually wrapped 4 oz. breasts per package.
Conventional Oven:
Place defrosted breasts into baking dish and bake in preheated 350 degree oven for 20 minutes or until tender. Serve with rice or pasta.
Stove Top:
These marinated breasts can also be cooked on top of the stove using a skillet. Cover the bottom of the pan with one tablespoon of oil, cook at medium heat for approximately 5 minutes per side or until tender.
Grill:
Place chicken breasts onto the grill approximately 4 inches from medium heat coals. Grill for 10-12 minutes on each side.
All of our marinated breasts can also be used as a substitute for regular boneless chicken breasts in your favorite recipes.
NUTRITIONAL INFO:
36300 – Grade A boneless, skinless breast in smoky mesquite marinade. Four individually wrapped 4 oz.breasts per package.
Conventional Oven:
Place defrosted breasts into baking dish and bake in preheated 350 degree oven for 20 minutes or until tender. Serve with rice or pasta.
Stove Top:
These marinated breasts can also be cooked on top of the stove using a skillet. Cover the bottom of the pan with one tablespoon of oil, cook at medium heat for approximately 5 minutes per side or until tender.
Grill:
Place chicken breasts onto the grill approximately 4 inches from medium heat coals. Grill for 10-12 minutes on each side.
All of our marinated breasts can also be used as a substitute for regular boneless chicken breasts in your favorite recipes.
NUTRITIONAL INFO:
36000 – Pre-browned,battered and breaded chicken nuggest. 2 lb. per package.
Conventional Oven:
Preheat oven to 350 degrees. Place frozen nuggets evenly onto an ungreased baking tray. Bake 20-25 minutes or until golden brown turning half way through baking time.
For crispier taste:
Broil for the first 10 minutes of baking time. Set oven control to broil and place baking sheet on rack 6 inches from heat. Broil for 5 minutes on each side. After 10 minutes of broiling set oven to 350 degrees and bake an additional 10-15 minutes or until golden brown.
Deep Fry:
Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375 degrees. Fry only a few nuggets at a time for about 10 minutes or until golden brown. For more even cooking, turn after 5 minutes. Drain on paper towel.
NUTRITIONAL INFO:
35800 – Grade A boneless, skinless breast in lemon and black pepper marinade. Four individually wrapped 4 oz. breasts per package.
Conventional Oven:
Place defrosted breasts into baking dish and bake in preheated 350 degree oven for 20 minutes or until tender. Serve with rice or pasta.
Stove Top:
These marinated breasts can also be cooked on top of the stove using a skillet. Cover the bottom of the pan with one tablespoon of oil, cook at medium heat for approximately 5 minutes per side or until tender.
Grill:
Place chicken breasts onto the grill approximately 4 inches from medium heat coals. Grill for 10-12 minutes on each side.
All of our marinated breasts can also be used as a substitute for regular boneless chicken breasts in your favorite recipes.
NUTRITIONAL INFO:
35700 – Grade A boneless, skinless breast in lemon and herb marinade. Four individually wrapped 4 oz. breasts per package.
Conventional Oven:
Place defrosted breasts into baking dish and bake in preheated 350 degree oven for 20 minutes or until tender. Serve with rice or pasta.
Stove Top:
These marinated breasts can also be cooked on top of the stove using a skillet. Cover the bottom of the pan with one tablespoon of oil, cook at medium heat for approximately 5 minutes per side or until tender.
Grill:
Place chicken breasts onto the grill approximately 4 inches from medium heat coals. Grill for 10-12 minutes on each side.
All of our marinated breasts can also be used as a substitute for regular boneless chicken breasts in your favorite recipes.
NUTRITIONAL INFO:
35600 – Breaded boneless chicken breast, stuffed with butter and chives. Four7 oz. individually wrapped breasts per package.
Conventional Oven:
Place defrosted chicken onto an ungreased baking tray. Bake in preheated 350 degree oven for 20-25 minutes or until golden brown. Let stand 2-3 minutes before serving. If frozen, bake an additional 10-15 minutes.
Microwave Oven:
Remove individual chicken item from package and place on microwavable dish. Microwave on high for 5-7 minutes, turning the dish half way through cooking time.
NUTRITIONAL INFO:
35400 – Boneless chicken breast, stuffed with Broccoli and Cheddar Cheese and then breaded. Four 7 oz. individually wrapped breasts per package.
Conventional Oven:
Place defrosted Chicken Divan onto an ungreased baking tray. Bake in preheated 350 degree oven for 25-30 minutes or until golden brown. Let stand 2-3 minutes before serving.
If frozen, bake an additional 10-15 minutes
Microwave Oven:
Remove Chicken Divan from package and place on microwavable dish. Microwave on high for 5-7 minutes, turning the dish half way through cooking time.
NUTRITIONAL INFO:
35100 – Battered and breaded chicken breast tender strips, pre-browned 100% white breast meat. 2 lbs. per package.
Conventional Oven:
Preheat oven to 350 degrees. Place frozen tenders evenly onto an ungreased baking tray. Bake 20-25 minutes or until golden brown, turning half way through baking time.
For crispier taste:
Broil for the first 10 minutes of baking time. Set oven control to broil and place baking sheet on rack 6 inches from heat. Broil for 5 minutes on each side. After 10 minutes of broiling set oven to 350 degrees and bake an additional 10-15 minutes or until golden brown.
Deep Fry:
Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375 degrees. Fry only a few tenders at a time for about 10 minutes or until golden brown. For more even cooking, turn after 5 minutes. Drain on paper towel.
NUTRITIONAL INFO:
34900 – Ready to cook hot wings in popular spicy sauce. 2 lb. per package.
Conventional Oven:
Preheat oven to 400 degrees and place frozen wings on baking sheet and bake for 18-20 minutes.
Microwave Oven:
Place frozen wings on microwave safe plate. Heat uncovered on high according to the following schedule: 4 wings: 3-4 minutes; 8 wings: 4-6 minutes; 12 wings: 6-8 minutes.
NUTRITIONAL INFO:
34800 – Grade A chicken wings, approx. six 3 oz. wings per package.
Conventional Oven:
Preheat oven to 375 degrees and place thawed chicken wings on a shallow, ungreased baking pan. Bake for 50-60 minutes.
Be sure the internal temperature reaches a minimum of 165 degrees.
NUTRITIONAL INFO:
34400 – All turkey franks, 8 franks per 1 lb. package.
Stove Top:
Place frank in pot, cover with water, heat to boil and remove frank.
Microwave:
Wrap frank in paper towel; heat 30-35 seconds on high (ovens vary, times approximate.)
Grill:
Cook over medium heat for 6-8 minutes (to 160 degrees internal temperature). Turn often for even browning.
NUTRITIONAL INFO:
34300 – Ground lean turkey with traditional sausage spices. 16 oz. per package.
Stove Top:
Form sausage into patties or crumble. Place sausage in a non-stick skillet and cook over medium heat for 8-12 minutes until done.
NUTRITIONAL INFO:
33200 – Whole (raw) turkey breast, bone in. About 9 lb. breast per package.
Conventional Oven:
Preheat oven to 325 degrees. Drain juices and pat dry with clean paper towels.
Place defrosted turkey breast skin side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Place your turkey breast in the oven and roast for 2 ¼ – 2 ¾ hours if not stuffed and 2 ¾ – 3 1/4 if stuffed.
Your turkey breast is done when the temperature is 170 degrees in the thickest part of the breast. If breast is stuffed, center of stuffing should be 165 degrees.
Lift turkey breast onto platter, and let stand for 15 minutes before carving.
NUTRITIONAL INFO:
32600 – Fully cooked, breaded chicken breast filets. 10 breasts per package.
Conventional Oven:
Preheat oven to 375 degrees and place frozen filets on a shallow, ungreased baking pan. Bake for 15-20 minutes. (Cooking times vary by oven types.)
NUTRITIONAL INFO:
32300 – Grade A whole roaster in garlic marinade. One 3 to 4 lb. roaster per package.
Conventional Oven:
Place thawed chicken on shallow baking pan and bake at 350 degrees for 1 3/4 -2 hours. Be sure internal temperature has reached at least 165 degrees.
NUTRITIONAL INFO:
32200 – 3.5 – 4 lb. roaster chicken with giblets.
Conventional Oven:
Place thawed chicken on shallow baking pan and bake at 350 degrees for 1 3/4 -2 hours. Be sure internal temperature has reached at least 165 degrees.
NUTRITIONAL INFO:
31900 – Four 8 oz. Grade A (skin on) split chicken breasts per package.
Conventional Oven:
Preheat oven to 400 degrees. Season thawed chicken breasts to taste and place in a broiler pan.
Bake for 10 minutes. Flip chicken and cook until there is no pink in the center and the juices run clear, about 15 minutes more. Internal temperature should be 165 degrees.
Grill:
Season thawed chicken to taste. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the chicken on the hot part of the grill for 2-3 minutes. Then, move the chicken to the medium heat part of the grill.
Cook for 3-4 minutes and turn breasts over. Grill for 6 more minutes or until they reach an internal temperature of 165 degrees.
NUTRITIONAL INFO:
31800 – Grade A chicken, includes two split breasts, two drumsticks and two thighs per package. White and dark meat packaged separately.
Grill:
Season chicken to taste if desired. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the chicken on the hot part of the grill for 2-3 minutes. Then, move the chicken to the medium heat part of the grill.
Cook for 3-4 minutes and turn chicken over. Grill for six more minutes or until it reaches an internal temperature of 165 degrees.
Broil:
Preheat broiler. Place thawed chicken on a broiler pan and season to taste. Put broiler pan 3 inches from heat source and cook 7-10 minutes per side or to an internal temperature of 165 degrees.
Conventional Oven:
Preheat oven to 425 degrees put thawed chicken on a shallow baking pan. Season to taste and bake 30-40 minutes or until internal temperature reaches 165 degrees.
NUTRITIONAL INFO:
31700 – Gourmet game hens. One 20 oz. hen per package.
Conventional Oven:
Preheat oven to 375 degrees. Place defrosted chicken on a shallow baking pan, season to taste and bake one hour or until an internal temperature of 170 degrees is reached.
NUTRITIONAL INFO:
31600 – Four 4 oz. Grade A boneless chicken thighs per package.
Conventional Oven:
Place defrosted thighs in a shallow baking pan and bake at 375 degrees for 45 -50 minutes. Be sure the internal temperature reachs at least 165 degrees.
NUTRITIONAL INFO:
31406 – Four 6 oz. Grade A boneless chicken breasts per package.
Conventional Oven:
Preheat oven to 400 degrees. Season chicken breasts to taste and place chicken in a broiler pan.
Bake in the preheated oven for 10 minutes. Flip chicken and cook until there is no pink in the center and the juices run clear, about 15 minutes more. Internal temperature should be 165 degrees.
Grill:
Season chicken to taste. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the chicken on the hot part of the grill for 2-3 minutes. Then, move the chicken to the medium heat part of the grill.
Cook for 3-4 minutes and turn breasts over. Grill for 6 more minutes or until they reach an internal temperature of 165 degrees.
NUTRITIONAL INFO:
31400 – Four individually wrapped 4 oz. Grade A boneless chicken breasts per package.
Conventional Oven:
Preheat oven to 400 degrees. Season chicken breasts to taste and place chicken in a broiler pan.
Bake in the preheated oven for 10 minutes. Flip chicken and cook until there is no pink in the center and the juices run clear, about 15 minutes more. Internal temperature should be 165 degrees.
Grill:
Season chicken to taste. Preheat the grill and set it for direct and indirect grilling (i.e. Heat half the grill to high heat and the other half to medium heat).
Place the chicken on the hot part of the grill for 2-3 minutes. Then, move the chicken to the medium heat part of the grill.
Cook for 3-4 minutes and turn breasts over. Grill for 6 more minutes or until they reach an internal temperature of 165 degrees.
NUTRITIONAL INFO:
30600 – Grade A boneless breast cut into Fajita style strips. 16 oz. per package.
Add to your favorite chicken fajita recipe.
Stove Top:
Season chicken fajita strips to taste and fry in a skillet over medium heat, stirring occasionally.
NUTRITIONAL INFO:
30400 – Ground boneless, skinless chicken breast, 16 oz. per package.
Stove Top:
Add a tablespoon of oil to a skillet and heat over medium heat. Put ground chicken into skillet and cook 5-7 minutes stirring occasionally until juices run clear.
NUTRITIONAL INFO:
30300 – Four 4 oz. Grade A chicken drumsticks per package.
Conventional Oven:
Place defrosted drumsticks in a shallow baking pan and bake at 375 degrees for 45 -50 minutes. Be sure the internal temperature reaches 165 degrees.
NUTRITIONAL INFO:
30200 – Four 5 oz. Grade A chicken thighs per package.
Conventional Oven:
Place defrosted chicken thighs on an ungreased baking pan and bake at 375 degrees for 45 -50 minutes. Be sure the internal temperature reaches 165 degrees.
NUTRITIONAL INFO:
25116 – Ground pork and fresh ham with hot (spicy) Italian seasoning. Four 4 oz. links per 1 lb. package.
Stove Top:
Spray a skillet with cooking spray and add sausage.
Cook over medium-high heat until browned, about 5 minutes, turning links often.
Reduce heat to medium-low and carefully add ½ cup water to skillet. Cover and simmer for 12 minutes or until cooked through.
NUTRITIONAL INFO:
ALLERGENS:
25016 – Ground pork and fresh ham with traditional (mild, sweet) Italian seasoning. Four 4 oz. links per 1 lb. package.
Stove Top:
Spray a skillet with cooking spray and add sausage.
Cook over medium-high heat until browned, about 5 minutes, turning links often.
Reduce heat to medium-low and carefully add ½ cup water to skillet. Cover and simmer for 12 minutes or until cooked through.
NUTRITIONAL INFO:
ALLERGENS:
22732 – Pork tenderloin marinated in bourbon, soy sauce, brown sugar, garlic and onion powder. 2 lb. package.
Conventional Oven:
Preheat oven to 350 degrees.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour or to an internal temperature of 145 degrees.
Slow Cook:
Place pork loin in slow cooker with ½ cup of water. Cook on low for 6-8 hours or to an internal temperature of 145 degrees.
NUTRITIONAL INFO:
ALLERGENS:
22606 – Boneless, center-cut pork loin chops in sweet and sour marinade. Two individually wrapped 6 oz. chops per package.
Conventional Oven:
Preheat oven to 400 degrees.
Place chops in shallow roasting pan and bake for 6-10 minutes depending on thickness. Internal temperature should be 140 – 145 degrees. Start checking the chops at 6 minutes and continue checking every two minutes until chops are thoroughly cooked.
Let chops rest 5 minutes before serving.
Stove Top:
Add a tablespoon of butter or oil to a skillet and heat over medium to medium-high heat.
When the butter or oil is hot place chops in skillet and cook 3-4 minutes. Flip the chops and cook until they are golden brown, another 2-3 minutes. Make sure no pink juices remain and internal temperature is 140 – 145 degrees.
Grill:
Preheat grill to HIGH. Coat cleaned grill lightly with vegetable oil.
Sear chops on grill 2-4 minutes, flip and sear another 2-3 minutes.
Reduce heat to LOW; close grill lid. Cook 5-8 minutes or until internal temp reaches 145 degrees.
NUTRITIONAL INFO:
22506 – Boneless center cut pork loin chops in tasty honey BBQ marinade.
Conventional Oven:
Preheat oven to 400 degrees.
Place chops in shallow roasting pan and bake for 6-10 minutes depending on thickness. Internal temperature should be 140 – 145 degrees. Start checking the chops at 6 minutes and continue checking every two minutes until chops are thoroughly cooked.
Let chops rest 5 minutes before serving.
Stove Top:
Add a tablespoon of butter or oil to a skillet and heat over medium to medium-high heat.
When the butter or oil is hot place chops in skillet and cook 3-4 minutes. Flip the chops and cook until they are golden brown, another 2-3 minutes. Make sure no pink juices remain and internal temperature is 140 – 145 degrees.
Grill:
Preheat grill to HIGH. Coat cleaned grill lightly with vegetable oil.
Sear chops on grill 2-4 minutes, flip and sear another 2-3 minutes.
Reduce heat to LOW, close grill lid. Cook 5-8 minutes or until internal temp reaches 145 degrees.
NUTRITIONAL INFO:
22406 – Boneless center-cut pork loin chops in apples and spices marinade. Two individually wrapped 6 oz. chops per package.
Conventional Oven:
Preheat oven to 400 degrees.
Place chops in shallow roasting pan and bake for 6-10 minutes depending on thickness. Internal temperature should be 140 – 145 degrees. Start checking the chops at 6 minutes and continue checking every two minutes until chops are thoroughly cooked.
Let chops rest 5 minutes before serving.
Stove Top:
Add a tablespoon of butter or oil to a skillet and heat over medium to medium-high heat.
When the butter or oil is hot place chops in skillet and cook 3-4 minutes. Flip the chops and cook until they are golden brown, another 2-3 minutes. Make sure no pink juices remain and internal temperature is 140 – 145 degrees.
Grill:
Preheat grill to HIGH. Coat cleaned grill lightly with vegetable oil.
Sear chops on grill 2-4 minutes, flip and sear another 2-3 minutes.
Reduce heat to LOW; close grill lid. Cook 5-8 minutes or until internal temp reaches 145 degrees.
NUTRITIONAL INFO:
ALLERGENS:
22216 – Two 8 oz. individually wrapped portions of pre-cooked, shredded pork loin in southern-style BBQ sauce, per package.
Conventional Oven:
Place defrosted chicken onto an ungreased baking tray. Bake in preheated 350 degree oven for 20-25 minutes or until golden brown. Let stand 2-3 minutes before serving. If frozen, bake an additional 10-15 minutes.
Microwave Oven:
Remove individual chicken item from package and place on microwavable dish. Microwave on high for 5-7 minutes, turning the dish half way through cooking time.
NUTRITIONAL INFO:
21832 – Juicy and meaty Baby Back Pork Ribs, two racks per 32 oz. package.
Stove Top/Conventional Oven:
Place ribs in a large pot with enough water to cover. Season to taste. Bring water to a boil, and cook ribs until tender.
Preheat oven to 325 degrees. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees.
Grill:
Prepare your grill for medium-high direct heat, about 400 degrees, and close the lid.
Place the ribs on the grill, directly over the flames. Grill for about 10 to 12 minutes on one side, then turn them over using barbecue tongs and grill the other side for another 10 to 12 minutes.
Brush the ribs with a prepared barbecue sauce on both sides a few minutes before you take them off the grill. The ribs must be cooked to an internal temperature of at least 145 degrees.
NUTRITIONAL INFO:
21732 – Two to three pieces of boneless pork tenderloin per 32 oz. package.
Conventional Oven:
Preheat oven to 350 degrees. Season roast to taste.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour or to an internal temperature of 145 degrees.
Slow Cook:
Season roast to taste. Place pork loin in slow cooker with ½ cup of water. Cook on low for 6-8 hours or to an internal temperature of 145 degrees.
NUTRITIONAL INFO:
21624 – Tender pork ribs, two racks per 32 oz. package.
Stove Top/Conventional Oven:
Place ribs in a large pot with enough water to cover. Season to taste. Bring water to a boil, and cook ribs until tender.
Preheat oven to 325 degrees. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees.
Grill:
Prepare your grill for medium-high direct heat, about 400 degrees, and close the lid.
Place the ribs on the grill, directly over the flames. Grill for about 10 to 12 minutes on one side, then turn them over using barbecue tongs and grill the other side for another 10 to 12 minutes.
Brush the ribs with a prepared barbecue sauce on both sides a few minutes before you take them off the grill. The ribs must be cooked to an internal temperature of at least 145 degrees.
NUTRITIONAL INFO:
This is our first experience with a home food delivery service, and we couldn’t be happier. The quality of the meats is far superior to what you can find in the supermarket, and the service is exceptional.
We live near several nice restaurants and used to eat out a lot. Now, I feel like we’re eating better at home with Five Star’s delicious meal options! Having a stocked freezer full of quality food keeps us from spending extra time and money in the grocery store, where we’d normally buy more than we need.
