DENVER 8Oz - $14.50 a Great Alternative to the Strip, the Very Tender and Beautifully-Marbled Denver Steak Is Cut from the Muscular Chuck Roll of the Shoulder

Total Page:16

File Type:pdf, Size:1020Kb

DENVER 8Oz - $14.50 a Great Alternative to the Strip, the Very Tender and Beautifully-Marbled Denver Steak Is Cut from the Muscular Chuck Roll of the Shoulder Portioned Cuts DENVER 8oz - $14.50 A great alternative to the Strip, the very tender and beautifully-marbled Denver steak is cut from the muscular chuck roll of the shoulder. It has a rich, beefy flavor. SIRLOIN 6oz - $9.50 For a lean but juicy steak at a great price, you can’t go wrong with our Center Cut Sirloin. Part of the Top Sirloin, it is trimmed and cut like a Filet. STRIP 12oz - $24.50 One of our most versatile and popular steaks, the Strip is known for it’s flavor, texture and fat. It is beautifully marbled bursting with flavor. RIBEYE 16oz - $34.50 The Ribeye is the perfect ratio of muscle to fat and completely melts in your mouth. It is our largest portioned-cut steak so is great for splitting (or not if you’re hungry!) INSIDE SKIRT 12oz - $15.00 The Inside Skirt is a little thinner, has a more coarse grain, and a slightly higher fat content than the Outside Skirt typically does. It is great for tacos or fajitas. COULOTTE 12oz - $17.50 Also called the “Picanha”, the Coulotte is cut from the Top Sirloin Cap. It’s lean and has a soft texture. It also has a thick, delicious fat cap that adds a lot of flavor. FILET 6oz - $28.50 The most tender and prized cuts of beef, the Filet is boosting with rich flavors and tenderness. It is our leanest cut yet full of high-quality marbling. BAVETTE 12oz - $24.50 The Bavette is cut from the bottom of the sirloin. This gives the cut a texture akin to Flank, but with a richer marbling that will make this steak melt in your mouth. HANGER 6oz - $13.00 A Hanger is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal. It’s one of our more tender cuts. other favorites GROUND BEEF 1lb - $9.00 What makes our ground beef so delicious is that it is a whole muscle grind. We use only the good stuff and skip the trimmings, making our ground beef the highest quality. BURGER PATTIES 2lb - $19.50 This burger pack comes with four preformed 8oz patties. At a 73/27 lean-to-fat ratio, our burger patties are nothing but juicy, flavorful and unlike anything you’ve tried. STEAK TIPS 1lb - $13.00 Trimmed from our American Wagyu Strips and Ribeyes, our Steak Tips combine rich marbling and tenderness into delicious small bites. FILET TIPS 1lb - $18.00 Trimmed from our American Wagyu Tenderloins, our Filet Tips are unmatched in versatility and pack a lot of flavor into smaller bites. They are also extremely tender! FAJITA/STIR FRY 1lb - $11.00 Trimmed from our American Wagyu Skirt, Bavette and Hanger steaks, this beef is then thinly sliced into bite-sized strips. It is perfect for a variety of recipes and so tasty. TRI TIP 2.25lb - $42.00 Often used in Texas and California style BBQ, Tri Tip is a triangle shaped muscle that sits right at the juncture of the Sirloin, Round and Flank cuts and is great smoked. FLAT IRON 1.5lb - $27.50 Cut from the shoulder, this steak is big on flavor with rich marbling and a satisfying texture to it. It is the 2nd most tender cut on the animal and is great for sharing. FLANK 1.5lb - $29.50 One of the most popular cuts of steak worldwide, Flank steak is one of our favorites for its beautiful texture and satisfying flavor used in many cuisines. OUTSIDE SKIRT 1.25lb - $28.00 The Outside Skirt is popular with restaurant chefs and what you are probably more used to in a skirt steak. Compared to the Inside Skirt, it slightly more tender and thick. SHORT RIB 1.25lb - $17.50 Bone-in short ribs come from the lower rib cage closest to the plate. This cut is bursting with rich, beefy flavor, but must be slow- cooked to reach maximum tenderness. BEEF BACON 1lb - $11.00 Cured for seven days in a secret blend of salt and spice, our beef bacon is absolutely delicious. Compared to pork bacon, it is less cripsy in texture but much more flavorful. BEEF CHEEKS 1.5lb - $18.00 Beef cheeks comes from the facial muscle of the cow. Because they are so juicy and tender, they make for great stews, roasts, and ragù and will melt in your mouth! OXTAIL 3lb - $19.00 Oxtail is perfect for making soups and stocks. The tail is gelatin-rich due to a large amount of collagen and the robust beef flavor comes from the bones and marrow. TONGUE 1.25lb - $18.00 Beef tongue is very high in fat which results in a very melt in your mouth, soft texture when braised for several hours. It is best sliced across the grain or chopped finely. BRISKET 12-14lb - $95.00 With just the right amount of fat and marlbing, our Brisket will turn out juicier and more tender than any brisket you’ve ever had. Cook it low and slow for best results. SUBSCRIBE TO OUR EMAIL LIST FOR FARMER’S MARKET NEWS, SALE ITEMS AND UPDATES!~ CLICK HERE.
Recommended publications
  • Meat Purchasing Guide Eighth Edition March 2019
    Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
    [Show full text]
  • Cooking Temperatures (Oven)
    Cooking Temperatures (Oven) 1. Bottom Round Roast- Bake at 325 degrees for an hour and a half or until internal temperature is 135 degrees 2. Eye Round Roast- Cook at 350 degrees F for 20 for 25 minutes per pound. 30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F 3. Top Round Roast- Bake for 15 minutes at 450 degrees. Then reduce the oven to 325 degrees and bake for an hour or until an instant read thermometer reads 135 to 140 degrees. Remove from the oven and tent with tin foil for 15 minutes. 4. Chuck Roast- Sear first! Cover and roast at 250 degrees on the center rack for 2 hours. Remove from oven and take roast from pan - best in crockpot 5. Top Sirloin Roast- Place in the oven at 375 degrees, and roast until you reach an internal temperature of 130 F for medium rare. For each additional 'step' of doneness, add ten degrees. So medium would be 140, medium-well, 150, and well-done 160. 6. Brisket- Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. 7. Standing Rib Roast- Bake at 350 degrees for 16 to 18 minutes a pound, to an internal temperature of 120 degrees. For a 7-pound roast, that's going to be about two hours 8.
    [Show full text]
  • Uniquely Brazilian... WELCOME
    WELCOME In Brazil, Picanha is the very best cut of meat, famed for its succulent texture and exceptional flavour. It’s from this celebrated cut of meat that we take our name. Picanha by Fazenda fuses the traditional gaúcho style grilling and Rodizio dining with continuous tableside service of different prime cuts of meat, including beef, chicken, pork and lamb and a gourmet salad and sides bar to accompany your meats. Let us know how you prefer your meat cooked; rare through to well done – we are happy to serve all our cuts to your taste. All our meats are served as soon as they are ready, in no particular order by our uniquely brazilian... gaúcho chefs, but please feel free to ask for your preferred cut to come out next. A glass of sparkling Jeio Prosecco on arrival, our December menu with two special meat cuts, and a dessert sharing board with petit fours. December 2018 Menu lunchtime selection JEIO PROSECCO & OUR DECEMBER SELECTION 25.60 OUR REGULAR DECEMBER SELECTION 17.90 evening selection JEIO PROSECCO & OUR DECEMBER SELECTION 36.70 OUR REGULAR DECEMBER SELECTION 28.70 VEGETARIAN / VEGAN / FISH /picanhachester lunchtime selection @picanhauk JEIO PROSECCO & OUR DECEMBER SELECTION 25.60 OUR REGULAR DECEMBER SELECTION 17.90 evening selection 01244 311839 JEIO PROSECCO & OUR DECEMBER SELECTION 28.60 [email protected] OUR REGULAR DECEMBER SELECTION 23.00 Please note that additional drinks and desserts are not included unless otherwise stated. 27 Newgate St Chester CH1 1DQ MEATS VEGETARIAN, FISH & VEGAN LUNCH DINNER picanha (Cap of rump) The beautiful cut of meat from which we take our name, Picanha, is juicy, for even more choice… choose from… full-flavoured and sure to melt in the mouth.
    [Show full text]
  • Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF
    2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response
    [Show full text]
  • Metropolitan Stocked Beef Cuts
    Metropolitan Stocked Beef Cuts R O RIB LOIN U CHUCK N D FLANK BRISKET Click on Beef Cut Section above, this will take you to stocked items for each cut. Click for Grinds Click for Grading and Brand Definitions GRADING and BRANDING SNAKE RIVER FARMS BRAND: Wagyu beef is highly sought after because of it's intense marbling and high percentage of oleaginous unsaturated fat. American-style kobe beef is the result of cross-breeding Japanese Wagyu cattle with continental breeds of cattle, resulting in a marbling that far exceeds the USDA standards. BLACK line of beef has a Japanese marbling score of 6-8, whereas the GOLD line's score is 9-12. Note: Wagyu beef grinds and patties imported from Australia is "Greg Norman Brand". USDA PRIME: Beef is produced from young, well-fed beef cattle. It has abundant marbling. Less than 2% of cattle harvested fall into this category. CERTIFIED ANGUS BEEF BRAND (CAB): Beef selected must adhere to 10 scientific specifications. Upper 2/3 of USDA Choice and above grade only allowed into the program. Modest or higher marbling. Consistent sizing, superior muscling, no dark cutters. To earn the Certified Angus Beef ® brand name, cattle must first be Angus-influenced, with a predominantly solid black coat. only 3 in 10 Angus cattle meet the CAB high standards. GRASS RUN FARMS BRAND: 100% grass-fed beef delivers less total fat, saturated fat, cholesterol and fewer calories to help support a healthy consumer diet. Raised with no antibiotics, hormones or growth promotants, 100% grass-fed beef is available in USDA Choice and Prime grades.
    [Show full text]
  • Uniquely Brazilian... WELCOME PRICES
    WELCOME In Brazil, Picanha is the very best cut of meat, famed for its succulent texture and exceptional flavour. It’s from this celebrated cut of meat that we take our name. Picanha by Fazenda fuses the traditional gaúcho style grilling and Rodizio dining with continuous tableside service of different prime cuts of meat, including beef, chicken, pork and lamb and a gourmet salad and sides bar to accompany your meats. Let us know how you prefer your meat cooked; rare through to well done – we are happy to serve all our cuts to your taste. All our meats are served as soon as they are ready, in no particular order by our uniquely brazilian... gaúcho chefs, but please feel free to ask for your preferred cut to come out next. PRICES December 2017 Menu A glass of sparkling Jeio Prosecco or Veuve Clicquot on arrival, our December menu with two special meat cuts, and a dessert sharing board with petit fours. JEIO PROSECCO LUNCH: 25.20 EVENING: 35.50 JEIO PROSECCO LUNCH: 25.20 /picanhachester VEGETARIAN/VEGAN/FISH OPTION EVENING: 30.50 @picanhauk VEUVE CLICQUOT LUNCH: 32.50 EVENING: 43.80 VEUVE CLICQUOT LUNCH: 32.50 @picanhauk VEGETARIAN/VEGAN/FISH OPTION EVENING: 38.80 Veuve Clicquot option includes a glass of dessert wine. In addition to our usual selection of meats, our December menus include a glass of 01244 311839 Jeio Prosecco or Veuve Clicquot (you will need to select which drink you wish to have [email protected] when you book your meal), and a dessert sharing board with petit fours.
    [Show full text]
  • Bacon Ipsum Dolor Amet Flank Frankfurter Shankle Tenderloin Bresaola Beef Ball Tip Kielbasa Ribeye Short Loin Sirloin Pork Beef Ribs Chuck
    Bacon ipsum dolor amet flank frankfurter shankle tenderloin bresaola beef ball tip kielbasa ribeye short loin sirloin pork beef ribs chuck. Pancetta short ribs jerky venison pork belly fatback capicola tri-tip cupim. Pork belly jerky strip steak filet mignon frankfurter. Short loin ham ribeye pastrami tail t-bone. Sirloin cupim chicken brisket pork loin ham hock shankle hamburger pork pork chop ham beef meatloaf sausage ribeye. Sirloin cow hamburger venison andouille. Turkey cupim bacon shank tri-tip. Tri-tip short loin turkey bacon pork chop pancetta short ribs landjaeger shankle cupim tail chuck turducken. Flank filet mignon strip steak tenderloin pork chop turkey. Tenderloin pastrami fatback, salami bacon flank kevin tail pork chop. Kielbasa shank pork meatball, cupim biltong cow filet mignon pork chop sausage. Sirloin turkey chuck tri-tip doner alcatra short ribs frankfurter flank spare ribs pig drumstick salami capicola pastrami. Doner tail swine shoulder, capicola tongue tri-tip chuck bacon beef ribs hamburger. Ribeye porchetta turducken cupim picanha. Pastrami pancetta boudin pork loin shoulder. Shoulder biltong porchetta pork belly beef. Pancetta beef ribs meatball rump boudin frankfurter swine. T-bone ribeye kevin, filet mignon short ribs bresaola strip steak beef ribs chicken. Ball tip hamburger cupim pork loin leberkas, flank pork belly drumstick. Ham hock pork pig fatback hamburger beef ribs jowl. Filet mignon kevin ham hock biltong chuck short ribs landjaeger capicola beef cow venison alcatra doner shankle pancetta. Short loin bacon andouille turducken biltong frankfurter picanha brisket drumstick pancetta tri-tip pork chop pork. Fatback beef ribs ribeye sirloin. Ground round doner cow bacon shankle strip steak.
    [Show full text]
  • Breakfast Menu
    STEAKS Presidential Choice T-BONE STEAK This hearty portion is sort of “two steaks in one”. It combines the full flavor of the Strip Sirloin, the impeccable tenderness of the Filet and joined together by the famous “T”. This is the steak President Bush preferred when dining in Oklahoma City. We start with the finest Midwest-raised, corn-fed beef. Insisting on USDA Prime or Choice Grades of beef, we offer quality not available at the local grocery store or Cattlemen’s Strip Sirloin Thick, center cut strip sirloin supermarket. Top Sirloin Steak We then slowly age our beef according Cut extra thick for extra goodness from Aged Beef to a closely guarded house secret. This Filet Mignon aging process is impractical to duplicate A choice cut of beef tenderloin with all the sealed in savory at home, and results in a naturally juices, bacon wrapped and broiled to your taste tender, flavorful steak. Rib Eye Steak Perfect center cut from the eye of the rib The “PERFECT STEAK” is then hand- cut (never frozen) in our own butcher Small Filet shop, then broiled over a sharp, hot Cut special for our patrons with very small appetites, wrapped in thick sliced bacon flame from real charcoal that finishes the meat to a sear on the outside—juicy Dinner Steak and tender within! Order your steak Small top-sirloin steak according to the “How Do You Like Your Chopped Sirloin Steak?” chart below, and we’ll serve it up Freshly ground sirloin beef broiled over glowing embers on a platter—hot and juicy with natural steak au jus.
    [Show full text]
  • Latin Touch Prime Rib Worksheet
    Latin Touch Prime Rib Worksheet Date: Total Lbs. of Charcoal: Number of Roasts: Ambient (outdoor) temp: A prime rib roast, also known as standing rib roast, is a cut of beef from the rib, one of the nine classic primal cuts of beef. The rib section of a beef is typically comsidered ribs six through twelve, and a prime rib roast may include anywhere from two to seven ribs. A prime is most often roasted "standing" on the rib bones so that the meat does not touch the pan. The rib-eye steak is cut from a standing rib, the bone is removed along with most of the fat and lesser muscles. This recipe can include up to six 4lb prime rib roasts Combine (per roast) 1/4 cup of butter, 1 Tbsp. coarse black pepper, and 1 tsp. Herbes de Provence in a bowl; melt and mix until well blended. Set aside and keep warm. Bring roasts to room temperature (2-3 hours on kitchen counter.) Carefully cut the bones away from the roast in a single piece. Season each roast generously on all sides with kosher salt and a little black pepper. With the point of a sharp knife, poke holes every few inches around the roast, and insert pieces of slivered raw garlic into the holes (optional). Tie the bones back onto the roast with kitchen string. Pre Heating: Position the roasting box is a safe, well ventilated area (but out of direct drafts). If roasting on the lawn, be sure to water the grass well before cooking, just in case.
    [Show full text]
  • Shrinkage and Cooking Times of Rib Roasts of Beef of Different Grades
    1.0 :; ~III~ 1I111~ ~5·- Iii. 2 11111 ~ w == I.: ~ 11111 i.I ~": Ij£ .0 1.8 ""1~ ""'1.25 '"" 1.4 111111.6 111111.25 ""'1.4 111111.6 MICROCOPY RESOLUTION TEST CHART MICROCOPY RESOLUTION TEST CHART NATIONAL BUREAU OF STANDARDS-1963-A NATIONAL BUREAU or STANDARDS-196J-A . ~~~~~~~~~ Tl!:CHNICALBuLLETINNo. 676~ APRIL 1939 UNITED STATES DEPARTMENT OF AGRICULTURE WASHINGTON, D. C. SHRINKAGE AND COOKING TIME OF RIB ROASTS OF BEEF OF DIFFERENT GRADES AS INFLUENCED BY STYLE OF CUTTING AND METHOD OF ROASTn~G I By Lucy M. ALEXANDER, associate home economics specialist, Foods and Nutrition Division, Bureau of Home Ecollomics, and NANCY GRISWOLD CLARK, formerly junior home economics specialist, Animal Husbandry Division, Bureau of Animal lndust1y 2 i~ CONTENTS ~ ~ Page Page Id't'tilIIuction__ ___________ ____ ________________ 1 Shrinkage and cooking time as influenced by w ofliterature__________________________ 2 style of cutting beefribs________________ lR Standing and rolleo three-rib roasts_______ 16 . ~kfn~~fme~~=:===:=====::==~::===:=:==: ~ Standing and Tolled two-rib r035ts________ 18 rimental procedure-----------_----______ 6 Shrinkagemethod and of cooking roasting time_____________________ as influenced by _ ~~escr!ption of beef samples_-------_--_--- 6 19 ~08StlDg methods________________________ i Comparisonsearing________________________________ of methods which include_ .uctermination of shrinkage.. _____________ 9 19 Determination of cooking time___________ 9 Comparison of constant-tern p"ta ture Plan of c.~periments-- ____________________
    [Show full text]
  • 2014-Campbell-Culinary-Trendscape
    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Tracking the ebb and flow of North American food trends can be a daunting task, even for a seasoned culinary professional, which is why we take a team approach to monitoring food trends. We begin with our most valued resource—culinary intuition. We draw first on the expertise of our global team of chefs and bakers and the inspiration that they find in culinary tours, literature and many other sources including our trusted industry partners. This year we have taken our collective ideas and compiled our first-ever CCBI Culinary TrendScape report, which highlights what we see as the trends to watch—the foods that excite our palettes and our imagination. Some of these trends may inspire future Campbell products, while some may not. Either way, we think it’s important to stay on the pulse of what people are eating and how their tastes are evolving as a result of global influences. 2014 HOT TOPICS This 2014 Culinary TrendScape report offers our unique point of view on what we’ve These themes are identified as the ten most dynamic food trends to watch, from Brazilian Cuisine to the driving force behind Bolder Burgers. We also look at overarching themes—hot topics—that have risen this year’s top trends to the top in the marketplace. Authenticity • A Balanced Some themes, like authenticity and interest in a balanced lifestyle, have been hot Lifestyle • Distinctive Flavors • topics the past few years and remain influential in this year’s TrendScape.
    [Show full text]
  • Beef Roasting Guidelines
    Beef Roasting Guidelines Beef Cut Oven Temp. Weight Total Cooking Time Internal Temp. (preheated) (pounds) (based on meat directly from the refrigerator) (remove from oven) RIBEYE ROAST 350˚ F 3 to 4 Medium Rare: 1-1/2 to 1-3/4 hours 135˚ F Boneless (small end) Medium: 1-3/4 to 2 hours 145˚ F 4 to 6 Medium Rare: 1-3/4 to 2 hours 135˚ F Medium: 2 to 2-1/4 hours 145˚ F 6 to 8 Medium Rare: 2 to 2-1/4 hours 135˚ F * Tent loosly with Medium: 2-1/4 to 2-1/2 hours 145˚ F aluminum foil half- 325˚ F 8* to 10* Medium Rare: 2-1/2 to 3-1/4 hours 135˚ F way through roasting time. Medium: 3 to 3-3/4 hours 145˚ F -Rib Roast with Horseradish Sauce RIBEYE ROAST 350˚ F 3 to 4 Medium Rare: 1-1/2 to 2 hours 135˚ F Total recipe time: 2-1/2 to 3 hours Boneless (large end) Medium: 2 to 2-1/4 hours 145˚ F 4 to 6 Medium Rare: 2 to 2-1/4 hours 135˚ F 1 beef Ribeye Roast bone-in (2 to 4 ribs), small end, Medium: 2-1/4 to 2-1/2 hours 145˚ F chine (back) bone removed (6 to 8 pounds) 6 to 8 Medium Rare: 2-1/4 to 2-1/2 hours 135˚ F Salt Medium: 2-1/2 to 2-3/4 hours 145˚ F Seasoning: RIBEYE ROAST 350˚ F 4 to 6 Medium Rare: 1-3/4 to 2-1/4 hours 135˚ F 2 tablespoons coarsely ground mixed peppercorns Bone-In (chine bone (2 ribs) Medium: 2-1/4 to 2-3/4 hours 145˚ F (black, white, green and pink) removed) 6 to 8 Medium Rare: 2-1/4 to 2-1/2 hours 135˚ F 1 tablespoon minced garlic (2 to 4 ribs) Medium: 2-1/2 to 3 hours 145˚ F 2 teaspoons vegetable oil 8 to 10 Medium Rare: 2-1/2 to 3 hours 135˚ F (4 to 5 ribs) Medium: 3 to 3-1/2 hours 145˚ F Horseradish Sauce: TENDERLOIN 425˚ F 2 to 3 Medium Rare: 35 to 45 minutes 135˚ F 1/2 cup whipping cream ROAST (center-cut) Medium: 45 to 50 minutes 145˚ F 3 tablespoons finely chopped fresh fennel bulb 3 tablespoons finely grated fresh horseradish (well-trimmed) 4 to 5 Medium Rare: 45 to 55 minutes 135˚ F 1 teaspoon finely chopped fresh fennel fronds (whole) Medium: 55 to 65 minutes 145˚ F 1/8 teaspoon salt SIRLOIN TIP 325˚ F 3 to 4 Medium Rare: 1-3/4 to 2 hours 140˚ F ROAST (cap off) Medium: 2 to 2-1/4 hours 150˚ F 1.Heat oven to 350˚ F.
    [Show full text]