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Cooking Instructions

beef preparation

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.

Chicken Preparation



This method requires the most preparation, but it’s the most highly recommended. Chicken typically takes a full day to thaw, so plan your meals in advance. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.

Using Cold Water:

This should take two to three hours. To use this method:

Place the chicken in a leakproof plastic bag. This will stop the water from damaging the meat tissue as well as any bacteria from infecting the food. Fill a large bowl or your kitchen sink with cold water. Submerge the bagged chicken. Change out the water every 30 minutes.


Gordon Ramsay's Guide to Cutting Up a Whole Chicken

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