Proper Thawing Instructions

To preserve the tenderness, rich flavor, and natural juices of your beef, proper thawing is key. Always keep cuts in their original vacuum-sealed packaging while defrosting.

• The Preferred Method: Refrigerator Thaw (12–24 Hours)

  Place your vacuum-sealed package on a plate or rimmed tray on the bottom shelf of your refrigerator. Small cuts and steaks typically thaw in 12–18 hours, while larger roasts take 24–36 hours. This slow process allows the meat to retain maximum moisture.

• The Fast Method: Cold Water Bath (30–60 Minutes)

  If you need a cut thawed quickly, submerge the sealed package completely in a bowl of cold tap water. Change the water every 30 minutes to ensure it stays cold. Steaks usually thaw within 30 to 45 minutes using this method.

• What to Avoid

  Never thaw vacuum-sealed meat in the microwave or leave it out at room temperature on the counter. Rapid heat breaks down the texture of the meat and leads to excessive moisture loss.

Essential Cooking Tips

• Bring to Room Temp: Take steaks out of the fridge 20–30 minutes before cooking to bring them to room temperature. This ensures an even cook from edge to center.

• Pat Dry & Season Generously: Moisture is the enemy of a good sear. Pat the meat completely dry with a paper towel before adding your favorite coarse salt, pepper, or seasonings.

• High Heat for the Sear: Use a cast-iron skillet or high-heat grill to lock in juices and build a rich crust.

• Rest Your Meat: Always let cooked beef rest on a cutting board for 5–10 minutes before slicing. This allows the internal juices to redistribute throughout the meat instead of running off onto the board.

Internal Temperature Guide

Pull your beef from the heat when it reaches 5 degrees Fahrenheit below your target temperature, as carryover cooking will raise the temperature while resting:

• Rare: 120-125 degrees Fahrenheit (Cool red center)

• Medium-Rare: 130-135 degrees Fahrenheit (Warm red center — Recommended)

• Medium: 140-145 degrees Fahrenheit (Warm pink center)

• Medium-Well: 150-155 degrees Fahrenheit (Slight pink center)

• Well-Done: 160-165 degrees Fahrenheit (Little to no pink)