| Upon Delivery
As soon as you receive your delivery of Western Beef & Seafood products, place them in the freezer for up to 1 year without the worry of freezer burn. For meals to be eaten within 48 hours of delivery, place product in refrigerator.
Thawing
Our products can be thawed in cold water in 10-15 minutes. Never use hot water. Roasts will take longer to thaw and it recommended thawing over night in the refrigerator. Sometimes the vacuum-package will leak while the product is thawing due to small pinholes that develop in the freezing process. This is not a concern, it is recommended using a pan or dish to catch the fluids.
Grilling
Steaks are best cooked over an open flame. Grilling is the perfect way to cook at home while avoiding the heat and confines of the kitchen. Enjoy the fresh air of the outdoors and revel in the aromas of grilling without worrying about setting off smoke alarms. The term grilling refers to cooking over a direct heat source such as charcoal or gas. Grilling involves high heat (400F or more) and short cooking times of 20 minutes or less. The high heat seals in the food's natural juices while caramelizing the outside. Using the grill's cover can shorten the cooking time because the temperature inside the grill is higher. A covered grill also adds a smoky flavor to the food, given the food that distinctive grilled flavor. Smoky flavor can be enhanced with the use of wood chips.
Grill Time Guide
Grilling is not an exact science, there is a long list of factors that come into play in grilling that includes: type of grill, heat source, weather, weight of food, thickness and type of food. Cooking times given in recipes are guidelines and not exact rules. It is important to test food with a thermometer or by touch to ensure the proper doneness. We have provided a touch chart to ensure the food is cooked to your liking.
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The Touch Test
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This chart is for steak, chicken and chops.
For larger meats, like roasts, an instant-read thermometer is the best way to gauge doneness.
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Rare
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Soft to the touch. Not as soft as raw meat.
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Medium-rare
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Soft and springy to the touch. When pressed, returns slowly.
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Medium
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Firmer yet spongy. Springs back quickly when pressed.
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Medium-Well
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Feels firm. Springs right back when pressed.
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Well done
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Feels firm, does not give to pressure.
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Most cuts of meat and seafood should only be turned once. Items like kabobs or sausage need to be turned on all sides to ensure even cooking. When grilling times are specified, it is best to grill for the same time on each side (example, 10 to 12 minutes cook time, grill 5 to 6 minutes on each side). The following chart lists recommend cooking times and internal temperatures for desired doneness. Keep in mind once the food is cooked, allow a few minutes of standing time to let the meat juices redistribute before serving.
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BEEF
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We recommend medium-rare for most cuts of beef.
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Rare
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Medium-Rare
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Medium
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Medium-Well
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130 F
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140 F
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150 F
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160 F
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Cut & Weight
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Total Grill Time in Minutes
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Rare
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Medium-Rare
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Medium
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Medium-Well
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Well
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Filet Mignon, (6 oz)
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6 to 7
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9 to 10
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11 to 13
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14 to 15
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Not Recommended
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Ribeye (12 oz)
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5 to 6
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8 to 9
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10 to 12
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13 to 14
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Not Recommended
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New York
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5 to 6
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8 to 9
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10 to 12
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13 to 14
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Not Recommended
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Sirloin Burgers
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Not Recommended
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Not Recommended
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Not Recommended
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12 to 14
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18 to 20
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CHICKEN
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We recommend cooking chicken to a minimum of 165 F.
Cooking times are for chicken to be cooked through.
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Weight
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Total Grill Time
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Chicken (boneless/skinless)
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6 oz
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9-11
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PORK
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We recommend medium to medium-well for most cuts of pork.
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Medium: 160 F
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Medium-Well: 170 F
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Cut
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Weight
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Total Grill Time
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Boneless Chop
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6 oz
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10 to 11
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Spare ribs
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1-11/2 lb rack
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50 to 65
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Roast
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2 lb
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1 ½ to 1 ¾ hours
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SEAFOOD
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We recommend cooking fish fillets to a minimum of 145 F.
Shellfish should be cooked just until pink in color.
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Cut
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Thickness/Weight
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Total Grill Time
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Fish Fillets
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½ inch
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5 to 7
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Salmon Fillets
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6 oz
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5 to 8
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Sea Scallops
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-
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2 to 5
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Shrimp
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-
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4 to 6
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