Use the following guide for best results thawing and preparing steaks, chicken, pork, and seafood!



Keep all products frozen and in their original packaging until you are ready to cook them. The colder the temperature of your freezer, the better; a deep freezer or the back of your refrigerator’s freezer is the best option, with your freezer temp set to the coldest setting. Frozen meats can last up to 2 years or longer in the freezer if subzero temperatures are maintained. We guarantee all cuts for a minimum of 12-months frozen.




For best results, thaw in the refrigerator (can take up to 24 hours or longer to thaw) or place product in a plastic bag and place in sink or bowl of water (takes 5-20 minutes to thaw).

Do not use a microwave.

Only thaw what you intend to cook in the next few days. While meat that is properly frozen once maintains its quality, thawing and refreezing can cause freezer-burn (dry, flavorless white patches in the meat resulting from damage caused by the formation of ice crystals.)

We do not recommend refreezing products once they have been thawed.




With marinade:
Marinade at least 40 minutes ahead of time - for best results marinade overnight in the refrigerator in a covered container.

No marinade:
Keep it simple using a coarse grained kosher salt or sea salt and freshly ground black pepper, or your favorite steak rub. Apply liberally to the outside of the steak and press seasoning gently into the steak. Use more seasoning for thicker cuts and less seasoning for thinner cuts.

Season at least 40 minutes ahead of time. For best results, season the day before and let steaks sit uncovered in the refrigerator overnight. This will accomplish two things. First, the seasoning to penetrate further into the meat, allowing the meat to maintain more of its natural juices during cooking, and secondly, the outside surface of the meat will dry out slightly, which will result in a better crust when searing your steaks.

Try this simple steak rub:

¼ cup coarse grain kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons smoked paprika
2 teaspoon onion salt
1 teaspoon garlic powder
½ teaspoon ground thyme


Pro tip: use a meat thermometer for perfect temperature

Rare: 120°
Medium-rare: 130°
Medium: 140°
Medium-well: 150°
Well-done: 160°

Reverse Sear:
The reverse sear is our favorite method for preparing thick cuts of steak. With this method, you will be cooking steaks with indirect heat at a low temperature to your desired internal temperature first, then searing the outside of the meat to get a delicious crust.

The easiest way to achieve this is with sous vide. If you do not have a sous vide set up, you will want to set your oven to 200 degrees or cook with indirect heat using a charcoal grill or smoker.

You’ll want to take the steaks out when they are 10 degrees colder than the final desired temperature. With the heat set at 200 degrees a room temperature steak will reach an internal temperature of 120 degrees (rare) in 20-45 minutes, depending on size. For best results use a meat thermometer.

When the steaks come out of the oven, heat skillet with clarified butter or olive oil on high heat until the pan starts to smoke, and place the steaks in the skillet for approximately one minute on each side to get a golden brown crust. Don’t forget the sides! Use kitchen tongs to hold the steaks on edge to sear the edges.

Place your steaks on the hottest part of the grill for 1-3 minutes per side to sear the outside, then move them to indirect heat until they reach your desired internal temperature or “doneness”.

Fry pan or cast iron skillet:
Heat clarified butter or olive oil in a skillet until the pan starts to smoke, then sear the meat for approximately one minute on each side (depending on thickness). Reduce heat, add fresh garlic, fresh thyme, and 2 tablespoons butter. Cook for 2 minutes more each side, basting the steaks with the seasoned butter.

Pro tip: For a perfect crust, dry the outside of your steaks using a paper towel before placing in the pan.


It is important to let your steaks rest. The biggest mistake people make is to cut into them too early.

When your steaks come off the grill or out of the pan, they need to rest a minimum of 5-10 minutes prior to serving / slicing to allow the internal juices to distribute evenly throughout the steak. Very thick steak or roasts should rest even longer - up to 20 or 30 minutes.



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