Barbecue Cooking Temp Chart

Many of our customers often ask us for the best way to cook our meat and poultry. We always suggest you cook the way you are most comfortable with and enjoy. But for those who are a little unsure or are new to cooking we've provided all the information you need below to get started. In most cases using a simple meat thermometer will be your best bet for measuring the internal temperature any meat. And as always measuring meats at the center will best determine the right temperature. The temperature chart show below has two temperatures for each level of doneness. The first number represents temperature levels used by many restaurants and gourmets. The second number represents the degree of doneness as suggested by the United States Department of Agriculture.

COOKING TEMPERATURE TIPS

Steaks and chops continue to cook after they are removed from heat. It is best to remove them 5 degrees before the desired doneness on the chart. The meat will continue to cook in the time it takes to serve. When preparing roasts, preheat the oven at least 30 minutes prior to cooking.

Cooking temperatures for:

• Chateaubriand 450-475 degrees F
• Bone-In Rib Roast 325-350 degrees F
• Boneless Rib Roast 350 degrees F
• Sirloin Strip Roast 350 degrees F

Roasts will continue to cook after removal from heat. It is best to pull a roast out 10 degrees F before its desired doneness. (See cooking chart below). Let the roast sit loosely covered in foil in a warm area for 10-20 minutes. This allows the meat to rest, juices to redistribute evenly, and the temperature to continue to rise to the desired doneness. In a preheated oven cook the Turkey at 350-375 degrees F and Whole Chicken at 325-350 degrees F.

THAWING: Keeping food safety in mind, Allen Brothers products should always be thawed in your refrigerator in the vacuum packaging, unless otherwise directed. This allows the product to thaw slowly while retaining the natural juices essential for great flavor. Smaller items such as steaks, chops, chickens, etc. will usually thaw overnight or within one day in your refrigerator. Larger items such as roasts, hams, turkey, etc. may take a few days to fully thaw in your refrigerator.

Allow proper time for thawing. Thawed steaks and chops may be re-frozen so long as they have remained refrigerated and have not thawed longer than one day.

FREEZER STORAGE: General guidelines for storage of our products in your freezer at 0 degrees F or below are as follows:

• Beef steaks & roasts: up to 12 months
• Lamb chops & racks: up to 9 months
• Pork chops & pork roast: up to 6 months
• Chicken breasts: up to 9 months
• Lobster: up to 6 months
• Buffalo Steaks: up to 9 months
• Lamb chops & racks: up to 9 months
• Hamburger & bulk ground beef: up to 3 months
• Veal chops & rack roast: up to 6 months
• Whole chickens or turkeys: up to 12 months
• Shrimp: up to 3 months
• Smoked salmon: up to 9 months
• Venison steaks & chops: up to 9 months

TEMPERATURE CHART FOR OUR MEATS