Allen Brothers - The Great Steakhouse Steaks

Dry ice is a frozen gas which dissipates over time. If there is dry ice remaining in the container, avoid contact with your bare skin. Use gloves or oven mitts to dispose of the ice, or leave the ice in the container, where it will dissipate naturally.

If there is no dry ice remaining in the container when you open your shipment, there is no need for concern. What is important is that the items are still frozen, or are cold to the touch.

We encourage you to recycle the sturdy polystyrene container your shipment arrived in.

COOKING CHART
Customers often ask us for the best way to cook our meat and poultry. Our products are versatile and can be broiled and baked in ovens, cooked on grills and rotisseries, and smoked in smokers. We suggest you cook the way you are most comfortable and enjoy.

At Allen Brothers we believe it is best to take all the guesswork out of cooking. Since not all appliances cook at the same speed or temperature, we cannot give you cooking times. Instead, we have compiled this temperature chart to assist you. Simply use a meat thermometer to measure the internal temperature at the center of the product. The temperature chart has two temperatures for each level of doneness. The first number represents temperature levels used by many restaurants and gourmets. The second number represents the degree of doneness as suggested by the United States Department of Agriculture.

COOKING TIPS
Steaks and chops continue to cook after they are removed from heat. It is best to remove them 5° before the desired doneness on the chart. The meat will continue to cook in the time it takes to serve. When preparing roasts, preheat the oven at least 30 minutes prior to cooking.

Cook the:
Chateaubriand at 450-475 degrees F
Bone-In Rib Roast at 325-350 degrees F
Boneless Rib Roast at 350 degreesF
Sirloin Strip Roast at 350 degreesF

Roasts will continue to cook after removal from heat. It is best to pull a roast out 10 degrees F before its desired doneness. (See cooking chart to the right). Let the roast sit loosely covered in foil in a warm area for 10-20 minutes. This allows the meat to rest, juices to redistribute evenly, and the temperature to continue to rise to the desired doneness. In a preheated oven cook the Turkey at 350-375 degrees F and Whole Chicken at 325-350 degrees F.

Some of our products such as the precooked ribs, stuffed chicken breasts, and the hors d'oeuvres have cooking instructions on their packaging.

SEASONING
Our meats have exceptional natural flavor and do not need to be seasoned. However, many people like to add specific flavor to achieve a surface crust while cooking. If you prefer to season, here is our suggestion. Fill a small container with coarse kosher salt, black pepper, and garlic. Then, sprinkle over the meat to suit your taste.

THAWING
Keeping food safety in mind, Allen Brothers products should always be thawed in your refrigerator in the vacuum packaging, unless otherwise directed. This allows the product to thaw slowly while retaining the natural juices essential for great flavor. Smaller items such as steaks, chops, chickens, etc. will usually thaw overnight or within one day in your refrigerator. Larger items such as roasts, hams, turkey, etc. may take a few days to fully thaw in your refrigerator.

Allow proper time for thawing. Thawed steaks and chops may be re-frozen so long as they have remained refrigerated and have not thawed longer than one day.

Never thaw products at room temperature or under hot water. Note: Sometimes the vacuum packaging will leak while the product is still in your refrigerator. This results from small pin holes which may occur during freezing and/or shipping. You do not need to be concerned as long as the product has been maintained frozen and then refrigerated while thawing. We recommend thawing our meats on a plate or in a baking pan to catch any fluids during thawing.

FREEZER STORAGE
Our products are individually vacuum sealed for protection during freezer storage and are frozen fresh to capture natural juices and flavor. General guidelines for storage of our products in your freezer at 0 degrees F or below are as follows:

Beef steaks & roasts: up to 12 months
Lamb chops & racks: up to 9 months
Pork chops & pork roast: up to 6 months
Chicken breasts: up to 9 months
Lobster: up to 6 months
Buffalo Steaks: up to 9 months
Lamb chops & racks: up to 9 months
Hamburger & bulk ground beef: up to 3 months
Veal chops & rack roast: up to 6 months
Whole chickens or turkeys: up to 12 months
Shrimp: up to 3 months
Smoked salmon: up to 9 months
Venison steaks & chops: up to 9 months