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Cooking Instructions

beef preparation

DEFROSTING:
For best quality, defrost beef in the refrigerator, never at
room temperature. Place frozen package on a plate or tray
to catch any juices and place in the refrigerator according
to chart listed below.

Approximate Package Refrigerator Time
Beef Cut Thickness (at 35–40°F)
Steaks, Ground Beef* ½ to ¾ inch 12 hours
Beef for Stew, Kabobs 1 to 1½ inches 24 hours
or Stir-Fry
Small Roast Varies 3 to 5 hours per pound
Large Roast Varies 4 to 7 hours per pound

COOKING TEMPERATURES: We recommend cooking our beef to rare or medium rare for best results.

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