Beef Preparation and Cooking
Ground Beef Patties Prime Rib Roast Beef Wagyu Brisket
Steaks Wagyu Steaks Prime Rib Beef Roast & Slices
Ground Beef Patties
Straight from the freezer to the grill, these 85% ground beef patties are perfect for those last-minute meal ideas! Simply take out the desired number of ground beef patties and grill on a medium-temperature grill. Add your favorite seasonings to each side, flipping only once.
When the internal temperature has reached 160°F, remove from the grill, and let rest for five minutes prior to serving. Serve with your favorite Fareway easy side dishes, such as potato salad, corn on the cob, and fresh fruit!
Prime Rib Roast Beef
Not many roasts claim a yearly spot on the table quite like a prime rib (did you know a prime rib roast is actually not a specific cut of beef, but is actually a preparation method for a beef ribeye roast?)
If the oven is being used to only bake the prime rib roast, follow these instructions, making sure that the oven door is not opened during the process.
Let the roast come to room temperature and preheat the oven to 375°F. Cook for 1 hour. Turn oven off for 3 hours (do not open oven door). Turn oven on again to 375°F.
For a well-done roast, cook an additional 40 minutes; for medium, cook 30 minutes; for medium-rare, cook 20 minutes. If your oven is being used to bake additional items, simply bake the prime rib roast at 250-300°F for 4-5 hours, uncovered.
Prime Rib Beef Roast & Slices (Fully Cooked)
Preheat the oven to 325°F. Place on a rack in roasting pan and fill the pan with approximately 1/2 inch of water or au jus; cover with foil. Heat slowly until it reaches at least an internal temperature of 120°F; for medium-well, 153°F; for medium, 143°F; for medium-rare, 135°F.
Remove from the oven and let stand 8-10 minutes before slicing. Serve alongside our best, and family favorite, side dishes, like mashed potatoes and gravy, green beans, and fresh rolls.
What are some alternatives to a Prime Rib?
Beef tenderloin makes an excellent lean roast to serve your family. As a bonus, it’s also considered the most tender cut of beef.
Beef top round roasts are an affordable option for the holidays while still providing flavor and tenderness. Just make sure to slice against the grain when serving.
|
Roast |
Oven Temperature (preheated) |
Weight (pounds) |
Total Cooking Time |
|
Prime Rib |
350°F |
3 – 4 4 – 6 6 – 8 8 – 10* |
1 hour 30 minutes – 1 hour 45 minutes 1 hour 45 minutes – 2 hours 2 hours – 2 hours 15 minutes 2 hours 30 minutes – 3 hours 15 minutes |
|
Beef Tenderloin Roast |
425°F |
2 – 3 4 – 5 |
35 – 45 minutes 45 – 55 minutes |
|
Beef Top Round Roast |
325°F |
3 – 4 4 – 6 6 – 8* 8 – 10* |
1 hour 15 minutes – 1 hour 45 minutes 1 hour 45 minutes – 2 hours 2 hours – 2 hours 30 minutes 3 hours – 3 hours 45 minutes |
Steaks
Start by prepping your grill according to the manufacturer’s instructions and season your beef steaks with your favorite spice mixture. Our meat experts recommend waiting on the salt until after your steaks are browned, as the salt can draw out moisture and restrict the flavor that browning imparts.
When it comes to grilling, few things matter more than the internal temperature. No matter how balanced your seasoning blend, an over or under cooked steak isn’t a steak at its best. Insert a thermometer through the side of the steak, into the thickest part to get an accurate read. Remove beef from heat 5–10 degrees before it reaches your ideal temperature – it will continue cooking after it’s removed from heat.
Well done (170°F)
Medium (160°F)
Medium Rare (145°F)
The internal temperature will rise 5-10° after the meat is removed. Let the steak cool prior to slicing, allowing time for the juices to redistribute throughout the steak.
When it’s time to slice, go against the grain. First find the direction of the grain (the way the muscle fibers run in a steak) then slice across it, instead of parallel with it for the most tender slices.
Top of Iowa Sirloin
What is the Top of Iowa Sirloin? The Top of Iowa Sirloin Steak is officially named a “boneless center cut sirloin.” The term “top” was coined as it fit the taste, appeal, tenderness and prestige of this steak. “Iowa” was a natural complement as the state has a well-earned reputation of raising high quality beef.
Why should I choose the Top of Iowa Sirloin? The Top of Iowa Sirloin is a lean steak, with a juicy, tender beef flavor. It can be prepared whole and served as slices or cut into individual steaks by dividing it into halves, thirds or even fourths. The Top of Iowa Sirloin has many meal uses as it works well cubed for kabobs, or sliced for fajitas and stir fry. It also makes great sandwiches and salads. Plus, every three ounce serving provides only 156 calories, 5 g total fat and 26 grams of protein!
How do I cook the Top of Iowa Sirloin? As tender cut, the Top of Iowa Sirloin is well suited for the grill. For medium rare to medium doneness*, grill on a charcoal grill for 17 to 21 minutes or on a gas grill for 13 to 16 minutes. In addition to grilling, this cut can also be prepared with any dry heat cooking method including roasting, sautéing and smoking.
Wagyu Steaks
Keep steaks frozen until 24-36 prior to cooking. Remove steaks 30 minutes before cooking to allow them to rise to room temperature. This ensures an even cook through the entire cut. Remove from packaging and pat dry with a paper towel. Getting rid of the excess moisture allows the seasoning to stick to your steak better.
We recommend using a light dusting of salt and pepper as our 100% Full-Blood Wagyu has its own wonderful buttery flavor locked inside the marble lines. If you do choose to season, use your favorite beef steak seasoning and go light.
We do not recommend cooking our Wagyu better than Medium. Wagyu is best enjoyed at medium rare or 130-135 degrees. Whether you choose a cast iron skillet, griddle or your favorite grill; we recommend preheating your cooking appliance to a higher heat. This ensures a great sear to lock in all of that flavor.
- Cast Iron Skillet/Griddle - lightly grease with butter or olive oil. Get a good sear on the first side at approximately three minutes per side.
- Grill - get the grates hot and sear. You will know when to flip when the meat loosens from the grates. Be sure to watch your grill carefully. The extra marbling in Wagyu can cause more flare ups.
Internal Temperature:
- Medium Rare - 130-135°
- Medium - 140-145°
- Medium Well - 150-155°
- Well Done - 160°+ ( we don't recommend)
Finish the cooking by watching your internal temperature. Pull the cut when it reaches five degrees before serving temperature. After the steak has been removed from the cooking appliance it will continue to rise that extra five degrees. Let it rest peacefully at a minimum of ten minutes before serving. (We actually recommend 15 minutes, but you get hungry. We understand.) Resting allows the juices to redistribute throughout your cut, guaranteeing savory bites.
No need for steak sauces or condiments. Wagyu is best served as is. Cut and enjoy your perfect 100% Full Blood Wagyu Steak!
Wagyu Brisket
Thawing your brisket will take approximately six hours per pound. For the best results, be sure your brisket is completely thawed before it hits the smoker. Remove the brisket from its vacuumed sealed bag and pat dry with a paper towel. Getting rid of the excess moisture will ensure the seasoning will stick.
Trimming is a personal preference. Our 100% Full Blood Wagyu briskets are Whole Packer Style. Some trimming might be required. We recommend removing the hard fat (deckle fat) from the leaner side. This deckle does not render down when smoking, so removing it is a great idea. Next, trim the fat side to approximately a 1/4 inch. This allows for more flavor from the meat and less fat on the served product. Lastly, trim up the sides if there is excess fat for a better presentation when slicing.
We commend using a salt and pepper rub. Too much seasoning will take away from the rich buttery flavor of the meat. Season generously and then wrap it up and place in your refrigerator for 12-24 hours. This allows the seasoning to penetrate and provide a satisfactory eating experience. Use your favorite brisket rubs for a better crust. We prefer rubs that contain activated charcoal in them.
Remove the brisket from your refrigerator and let it sit at room temperature for 45-60 minutes. This is important because it allows the meat to slowly rise to room temperature. Throwing a cold cut on a hot grill shocks the muscle and can result in tough meat.
We like to smoke our briskets at around 225° with the Fat Cap up so the juice runs down the meat. Using your favorite temp and fat cap up or down will not change the outcome by much. Smoke until the internal temperature hits 160°. Wrap with a double layer of aluminum foil and return it to the pit. The perfect temperature to pull a brisket from the smoker is 203°. You will notice when using your probe that the meat almost melts around it. It should easily penetrate the meat.
The difference between a good brisket and a great brisket comes from the resting time. We recommend wrapping your wrapped-up brisket in a towel and placing in an empty cooler or your cool oven for at least an hour to allow the juices to redistribute and stay inside the brisket instead of spilling out.
Slice it in ½ strips across the grain and enjoy alone or on a bun. Sauce is not needed! Enjoy!
**100% Full Blood Wagyu Briskets have a lot more marbling in the meat, meaning the brisket will cook faster than USDA Choice or Prime Briskets. We are unable to give you a perfect time for smoking a brisket. Brisket cooking requires monitoring the temperature and not the time. For instance, it could take up to 10 hours to smoke a 16-pound brisket. However, it could also only take 8, or maybe 12. The most important thing is to watch your temperature.
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