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Remember, don't refreeze thawed meats and only thaw what you expect to use that day. If you follow these tips, you will have a delicious Butcher’s Choice dinner ready in no time.
Defrost Overnight: The best way to thaw your Butcher's Choice cuts safely is to plan ahead. Defrost what you are going to use overnight on a plate in the refrigerator. By the next day, you're ready to cook.
Cooking Frozen Meat the Same Day: If you have frozen meat you want to cook today, there is a faster way to thaw: the "cold water" method. Keep the chopped or ground meat wrapped tight. Note: Proper packaging prevents bacteria from forming and water from seeping in, Butcher’s Choice individually cryovaced portions excel in this regard.
Cold-Water Thawing: Place the wrapped meat in a large bowl and fill with cold water. Change the water every 30 minutes as the meat continues to thaw. A 1-pound package of meat can thaw in an hour or less. Packages of 3 to 4 pounds can take more than two hours.
Thawing Safety Tip: Never keep meat at room temperature for more than two hours.
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. As always, remember to adhere to the following guidelines for safe handling of raw meat products..
Clean: Wash Hands Frequently
Separate: Don’t Cross Contaminate
Cook: To Proper Temperature
Chill: Refrigerate Promptly After Cooking
Here at FoodMaven, we enjoy our Butcher’s Choice Steaks and patties lightly seasoned with Salt, Garlic, Pepper, and a touch of Olive Oil! In order to ensure maximum enjoyment of your Butcher's Choice Premium Beef Steaks and Patties, please reference the below chart for correct cooking temperatures.
Revised USDA Cooking Recommendations for Pork Suggest Cooking to a minimum Temperature of 145 Degrees F and a maximum of 160 degrees F depending on preference.