We Only Sell Products That We Use - So YOU Only Buy The BEST Products!
{We do NOT sell any type of meat products on the website.  We only sell meat processing supplies and seasonings.}

Rib Roast, bone in

4 to 6 lbs.

Roast 325°

23-25 min./lb.
27-30 min./lb.
32-34 min./lb.

Medium rare 145°
Medium 160°
Well done 170°

Rib Roast,
boneless rolled

4 to 6 lbs.

Roast 325°

Add 5-8 min./lb. to times above

Same as above

Chuck Roast, Brisket

3 to 4 lbs.

*Braise 325°

2 to 3 hours

Medium 160°

Round or Rump Roast

2½ to 4 lbs.

Roast 325°

30-35 min./lb.
35-40 min./lb.

Medium rare 145°
Medium 160°

Tenderloin, whole
half
See How to Save on Buying Filet Mignon

4 to 6 lbs.
2 to 3 lbs.

Roast 425°

45-60 min. total
35-45 min. total

Medium rare 145°
Medium 160°

Steaks

¾" thick

Broil/Grill

4-5 min. per side
6-7 min. per side

Medium rare 145°
Medium 160°

Stew or Shank
Cross Cuts

1 to
1½"thick

Cover with liquid; simmer

2 to 3 hours

Medium 160°

Short Ribs

4" long and 2" thick

*Braise 325°

1½ to 2 ½ hours

Medium160°

Since Ask The Meatman does not sell any meat over the internet,
we HIGHLY recommend you purchase the absolute best beef from My Butcher.com!

My Butcher.com offers the top USDA grade of beef: USDA Prime Beef, plus Premium Black Angus, and more - so you can buy exactly the kind of meat you want! 
ONLY 2% of ALL beef is graded USDA Prime!

All the beef My Butcher.com sells has been carefully aged for a minimum of 21 days.
This is very important to insure that the steaks have the proper level of tenderness and flavor.

All of My Butcher.com's meat is freshly cut when we get your order, rather than pre-cut meat being stored frozen like many other steak sellers. Your steaks are always hand-trimmed to your order by highly experienced meat cutters. All of the hand picking, hand trimming, and vacuum packaging of your ordered items is done in a fully USDA inspected facility. Not only do you get the freshest possible product, but this also allows us to take special orders.

Don't forget to order your Notebook Size Meat Cutting Charts (pictured below) to use as a handy reference guide to ALL the beef cuts available!

 These charts are extremely useful if you cut your own beef or just want to know what options you have at the Butcher Shop or Grocery Store Meat Department!

Purchase A Set of 5 Notebook Size Meat Charts  For ONLY $7.00 by Clicking the "Add To Cart" Button Below. Shipped FREE in the U.S.!

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

We have a FREE PDF article on "Recommended Cooking Times and Methods for Beef".  To view it, just click here.

If you would rather download the FREE PDF "Recommended Cooking Times and Methods for Beef" article and save it to your computer, just right click here., and choose "Save Target As"

You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

Click Here for temperature charts, with photographs, for doneness of beef steaks.

These are Internal Temperature readings.  Insert thermometer in thickest part of the steak, making sure not to touch the bone. View the PDF Article below to learn how to use a meat thermometer correctly!

We have a FREE PDF article on "How To Use A Meat Thermometer".  To view it, just click here.

If you would rather download the FREE PDF "How To Use A Meat Thermometer" article and save it to your computer, just right click here., and choose "Save Target As"

You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

Cooking Frozen Beef

Defrosting Beef

Large roast 4-7 hours (per pound)
Small roast 3-5 hours (per pound)
Steak, one-inch thick 12-14 hours

Click on any jar below to go to that seasonings web page where
you can read more about that seasoning and place your order.
Prime Steak and Beefburger Seasoning (Formerly Meyers Roast Beef Rub) is our most popular shake-on seasoning.

Steak Lovers Cookbook

Rump. Loin. Skirt. Hoof. Chuck. Flank. Butt. Sometimes it's hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name.  The book is divided into sections devoted to the various cuts of beef, beginning with the tenderloin (and the filets into which it is often cut) and closing with the cheaper cuts like chuck.

Tips for Cooking Any Steak

• To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.

•  A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.

• For great results every time, use an instant read kitchen thermometer. Insert the thermometer in the thickest part of your steak, hamburger or chops away from any bone or marbling. Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium.

•  Although steaks are optimum in flavor and texture when cooked to no more than medium doneness, some people prefer their steaks well done. The internal temperature for medium well steak is 155°F and well done 160°F.

• Keep in mind that overcooking causes greater shrinkage and decreased tenderness.

• Turn your steak when the meat juices start to bubble up through the meat to the top of the steak.
  

Here's a guide to help you cook your dishes to perfection. It's important to make sure your food is the proper temperature inside and out.

Use the following temperature guide to see if your food is thoroughly cooked.