Preparation Tips

Certified Angus Beef ^® steaks are abundantly flavorful, incredibly tender and naturally juicy, delivering satisfaction in each delicious bite! Every steak is perfectly aged, hand cut and vacuum sealed to ensure freshness!

PREPARATION:

• To Thaw:
  • Remove product from box. 
  • Leave product sealed and place in refrigerator for 1 day.
  • Let product sit on kitchen counter to temper down before putting it in the oven. (time will vary depending on product)
  • DO NOT put a product directly from the refrigerator into the oven. It needs to temper down first.

• To Heat:
  • Remove product from plastic bag and discard bag. 
  • Cooking and grilling equipment temperatures vary.
  • All heating times are approximate. Adjust accordingly. Make sure you follow the Cusack Meats instruction book for your specific product.

• Use a meat thermometer to determine internal temperature and doneness.
• For the most accurate reading, insert the meat thermometer into thickest part of product.

Cooking times and temperatures vary with the method of preparation used, the size and shape of the Certified Angus Beef ^® cut and the desired degree of doneness.

To ensure food safety when cooking hamburger, a temperature of 160° F is recommended, or heat until the middle is no longer pink and the juices run clear.

Approximate Total Cooking Time for Medium Rare (145°F) to Medium (160°F)