All products are raw and required cooking after they have thawed. Upon arrival, products can be kept in the refrigerator for up to 12 days or frozen for up to 6 months.
Cooking Instructions & Temperature Guide
To serve, thaw in the refrigerator before cooking. Smaller cuts like steaks and chops thaw overnight. Larger items like roasts and hams will take 2 or more days.
Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.
- Rare (Red center, very cool) - 110°F
- Medium Rare (Red, warm center) - 120°F
- Medium (Pink throughout) - 130°F
- Medium Well (Pink center) - 140°F
- Well (No Pink) - Not recommended
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.