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At Allen Brothers, we believe in taking the guesswork out of cooking. Therefore, we recommend using a meat thermometer and cooking to a desired internal temperature, since not all appliances cook at the same rate. We have included temperature charts throughout this guide for all of our products, and they include temperatures that are used by many restaurants and gourmets as well as those suggested by the USDA.
Resting cooked meat allows the natural juices that seep to the center during cooking to redistribute throughout the cut, and ensures a moist finished selection at the table. As the meat rests, it also continues to rise in temperature (5°to 15°F). A larger or thicker cut will have a greater impact to the final internal temperature of the meat. A higher cooking temperature for certain cuts of meat may also affect this internal temperature rise.
|Cut||Resting Time||Temperature Increase|
|Steaks||5 min.||125° to 130°F|
|Thin Chops||5 min.||130° to 140°F|
|Thick Chops||5-10 min.||135° to 145°F|
|Small Roasts||5-10 min.||150° to 155°F|
|Large Roasts||15-30 min.|
Cooking to recommended internal core temperatures is only a guide. Inherent differences in appliances and variations in portion sizes and quantities will affect actual cooking times and preparation temperatures.
You can purchase an instant thermometer from your hardware or kitchenware store. They are inexpensive, easy to use and provide a quick accurate temperature read.
We recommend cooking steaks at 400°F. Because meat continues to cook after it is removed from heat, remove 5°F before desired internal temperature. For best results, use a meat thermometer.
|Well Done||Not Recommened|
The best things in life need no embellishment. Thanks to meticulous aging processes and the exceptional quality of Allen Brothers meat, our cuts possess a remarkable natural flavor that has no need for seasoning. However, if you do choose to season or want a surface crust, we suggest: fill a small dish with coarse salt, freshly ground black pepper and a little minced garlic. Pour enough olive oil to cover spices and brush the meat with olive oil mixture.
Our steaks, chops and roasts are versatile and can be broiled, baked, grilled, smoked or cooked on a rotisserie. Steaks and chops are delicious seared on the stovetop then roasted in the oven, or they can be broiled or grilled. In addition to cooking roasts in the oven, try slow-roasting on a grill.