Cooking Directions

Tenderloin Roast

1. Heat oven to 425 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer in thickest part of roast. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

Standing Rib Roast

1. Heat oven to 350 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part, not resting in fat or touching bone. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

Ribeye Roast

1. Heat oven to 350 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast, not resting in fat. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)

Oven Roasts

1. Heat oven to temperature on chart. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover.

2. Roast according to chart. Remove when meat thermometer registers 135 degrees F to 140 degrees F for medium rare, 150 degrees F to 155 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 5 to 10 degrees F to reach desired doneness and roast will be easier to carve.)

Recommended cooking to medium rare(145 degrees F) doneness only.

Pot Roasts

1. Slowly brown beef in oil in heavy pan. Drain. Season, as desired.

2. Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325 degree F oven per chart or until fork-tender

Pork Roast

Use this recipe for all double loin and rolled pork roast.

Portion size: 3/4 to 1 lb per serving.

To Cook:

Preheat oven to 350 degrees. Place roast in pan with 1" of water, then cover roast. Cook at 350 degrees for 20-30 minutes per lb. until desired Temp. When roast is 3/4 done remove cover and baste.

Maximum cook time 3 3/4 hours.

Ham Recipe

All our hams are guaranteed juicy, tender and fully cooked.

Just place in a shallow pan with 1/4 cup of water.

Coat with glaze and tent with aluminum foil.

Bake in a 325 degree oven for 15 minutes per pound.

Do not exceed 3 1/2 hours

Remove ham 15 minutes before done. Apply a second coat of glaze, and increase oven to 425 degrees for 15 additional minutes. Add cherries and pinapple rings as an additional garnish.

Stuffed Turkey

The following are approximate roasting times for a whole, stuffed turkey at 350 degrees in a covered pan. Remove cover, baste turkey and brown if necessary for approximately 30 minutes, (if using a tin foil cover, please allow extra time). A meat thermometer is recommended with a temp of 165 degrees, inserted in the joint between the leg and breast!

12-16 pound birds....3 to 3.5 hours

16-20 pound birds....3.5 to 4 hours

20-25 pound birds....4 to 4.5 hours

25-30 pound birds....5 to 5.5 hours

*Please note, these items are based on gas ovens, electric ovens require longer cooking times.

Rack of Lamb

Seven ribs per rack.

One rack should feed two people.

Cook at 375 degrees for 15 to 25 minutes per pound

Leg of Lamb

16 ounces per person bone-in.

Cook at 325 degrees for 20 to 30 minutes per pound, 135-140 degrees for Medium Rare, 150-155 degrees for Medium.

Gray Corned Beef

Place corned beef in a pan of water and bring to a boil. Simmer for 2 hours 30 minutes, then Add vegetables , then cook an additional 45 minutes , and you are ready to eat.

Always serve meat covered in broth

Total Approximate time 3 hours 15 minutes, or until fork tender , slightly falling apart.

For less salty corned beef, bring to a boil and change water, continue with directions.

Steaks for Grilling

1. Grill, uncovered, over medium, ash-covered coals per chart for medium-rare to medium, turning occasionally.

Steaks for Broiling

1. Broil on rack of broiling pan so surface of beef is within specified distance from heat as indicated in chart.

2. Broil per chart for medium rare to medium, turning occasionally.

Beef Marinating Tips

1. Always marinate in the refrigerator, never at room temperature.

2. Less tender cuts should be marinated at least 6 hours in a tenderizing marinade such as italian dressing or salsa. Marinating longer than 24 hours may result in a mushy texture.

3. If a marinade is to be used for basting or served as a sauce, reserve a portion of it before adding beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce. Never save and reuse a marinade.

Marinate and Grill Steaks

1. Marinate in tenderizing marinade (that contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours.

2. Grill, uncovered, over medium, ash-covered coals per chart for medium-rare to medium, turning occasionally.

Marinate and Broil Steaks

1. Marinate in tenderizing marinade (that contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours.

2. Broil on rack of broiling pan so surface of beef is within specified distance from heat as indicated in chart. Broil per chart for medium rare to medium, turning occasionally.

Steaks for Braising

1. Slowly brown beef in oil in heavy pan. Drain. Season, as desired.

2. Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325 degree F oven per chart or until fork-tender.

Skillet Steaks

1. Heat nonstick over medium heat (steaks 3/4" or thicker), medium-high heat (steaks 1/2" or thinner) until hot.

2. Place steaks in preheated skillet ( do not overcrowd). Do not add water or cover. Cook steaks according to chart turning once.

Beef for Stir-Frying

1. Heat small amount of oil in wok or skillet over medium-high heat until hot.

2. Stir-fry beef strips* in 1/2 lb. batches, continuously tossing, until outside surface is no longer pink (do not overcook). Add additional oil for each batch. Cook beef and vegetables separately; combine and heat through.

* To cut your own strips(top sirloin, top round, round tip and flank steaks), partially freeze beef for easier slicing. Cut into thin uniform strips. Marinate to add flavor or tenderize while preparing other ingredients.

Beef for Stewing

1. Coat beef lightly with seasoned flour, if desired. Slowly brown beef in oil in heavy pan. Drain.

2. Cover beef with liquid; cover and simmer over low heat on stovetop or in 325 degree F oven per chart or until fork-tender.

Marinated Sirloin Tips

Best on grill

Or Broil 5 to 7 minutes each side.

Boneless Chinese Style Spare Ribs

Best on Grill

or Bake at 350 degrees F for 25 to 35 minutes.

Marinated Chicken

Best on Grill

Or Bake at 350 degrees F for 20 minutes

Or Grill or Broil 12 to 14 minutes each side

Crown Roast of Pork

1. Preheat oven for 1/2 hour before putting roast in.
2. Remove ground pork from center. (Freeze ground pork if not used.)
3. If used, brown pork on top of stove and mix with stuffing.
4. (Optional) Season Crown Roast.
5. Bake at 325 degrees as follows:
   • 12 Chop Roast - Appx. 2 to 3 hours uncovered
   • 16 Chop Roast - Apprx. 2.5 to 3 hours uncovered
6. If stuffing, add stuffing to the center of the roast for the last hour of baking.
7. To check if roast is done, insert thermometer into the center of the meat (Do not touch the bone).
8. Roast is done at temperature reading between 155 to 165 degrees.