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Proper Thawing

The recommended method is to thaw food in the refrigerator overnight.*

For a quick thawing, submerge food in cold water in airtight packaging.

Never defrost food at room temperature. Food left above 40 degrees F (Unrefrigerated) is not at a safe temperature.

*Slow thawing prevents small ice crystals from thawing and re-freezing into large crystals that cause moisture loss and can damage the tenderness of the product. In fact, thawing your product too rapidly at higher temperatures can actually undo the benefits of quick freezing.
Cooking Instructions

Thick Steaks
Grill - adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat. NOTE: It is a Federal law that all restaurants must cook ground meat to well done. We suggest you follow the same guidelines.Broiling - Preheat broiler. Top surface of burger should be 3" from heat. Rare, 8 minutes. Medium, 12 minutes. Well done, 20 minutes.Smothered - Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes.

Chicken
Cooking Instructions: Thaw chicken on a plate overnight is the best method. For rapid thaw, place sealed packages in a bath of cool water for approximately 30 minutes.
For Best Results Grill: Remove Chicken Parts from plastic packaging. Preheat grill on Medium heat, if your grill has a thermometer you are looking for approximately 400*. Start with skin side down and turn as needed; grill for 30 ? 40 minutes or until internal temperature reaches 165* F.
Bake: Preheat oven to 425* and bake for 35-40 minutes or until internal reaches 165*.


Fish
Preparation from Thawed:
Bake at 325 degrees F for 12-15 minutes, or until fish is opaque and flakes w/ fork.

Broil - about 4 inches from heat source - approx 6-8 minutes, until fish is opaque and flakes w/ fork.
Pork
Fully defrost in refrigerator before roasting or defrost in microwave.
Roasting - In 350° oven, cook for 30 minutes. Serve sliced on an angle, 1/4".
Broil/Grill - Preheat broiler or outdoor grill. Place pork about 5-6 inches from heat source. Cook 10 minutes until lightly browned. Turn, continue to cook 10 minutes more.


Veal
OVER RED-HOT CHARCOAL. For 1 1/4" thickness: Rare-cook 5 minutes, turn over, cook 4 more minutes. Medium-cook 7 minutes, turn over, cook 5 more minutes. Well-cook 9 minutes, turn over, cook 7 more minutes. For 1 1/2" thickness: Rare-cook 6 minutes, turn over, cook 4 more minutes. Medium-cook 7 minutes, turn over, cook 6 more minutes. Well-cook 10 minutes, turn over, cook 8 more minutes.
IN PRE-HEATED OVEN, BROIL 2-3" FROM HEAT. For 1 1/4" thickness: Rare- cook 7 minutes, turn over, cook 5 more minutes. Medium-cook 8 minutes,turn over, cook 7 more minutes. Well-cook 12 minutes, turn over, cook 10 more minutes. For 1 1/2" thickness: Rare- cook 7 minutes,turn over, cook 6 more minutes. Medium-cook 9 minutes, turn over, cook 7 more minutes. Well-cook 13 minutes, turn over, cook 11 more minutes.


Lamb

2nd Best Method-Thaw in Refrigerator Overnight- Broiling - Broil 4" from heat source. Rare, 3-4 minutes, each side. Medium, 5-6 minutes, each side.
Quickest Method-Keep the chops in their packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.- Grilling - Sear both sides, one minute per side. Raise grill, continue to cook until desired doneness.
Grill - Thaw lamb chops.
Pan frying - Thaw lamb chops. Season with salt/pepper or preferred seasoning, sear chops in heavy skillet lined with a small amount of olive oil and/or butter. Reduce heat to moderate temperature until done - see above for recommended cooking time. Do not over cook. Serve with mint jelly.