FAQs -
Cooking Recommendations
 1.
How do I cook my selections?
 2. Should
I cut into my steak to see if it is done?
3. How
many servings per pound?
4. How
do I decide how much meat to cook per person?
5. What
is the difference between Beef Ribeye and the New York Strip Steak?
6. What
is the difference between Lamb Loin Chops and the Rib Chops?
7. What
is the difference between Veal Rib Chops and the (Loin) Porterhouse
Chops?
How do I cook my selections?
Determine the internal temperature of the meat for doneness can sometimes
be tricky. It is best not to poke the meat too much while cooking,
though, as it causes some drainage of the natural juices. Wait until
it is nearly ready before inserting the thermometer.
Should I cut into my steak to see if it is done?
Only if you can’t tell by touching the steak should you cut into
a steak to see if its done. A soft feel is more rare, a firm feel
is more done. When you cut into the steak, it allows the juices to
flow out, and sometimes can make the steak dry. We only recommend
cutting down the center of the steak once the steak has been taken
off the grill to end the cooking process. Keep in mind that the steak
is still hot and will continue to cook once removed from the grill.
How many servings per pound?
Serving sizes vary with each personal preference and appetite. In
general allow 1/4 - 1/3 pound per serving for boneless cuts and allow
1/2 pound per person for bone-in cuts. Keep in mind that roasts will
shrink up to 10% depending on your cooking method.
How do I decide how much meat to cook per person?
STEAKS
Steaks:
Usually 1 steak per person, portioned according to appetite
16 oz. = healthy serving
14 oz. = nice appetite
12 oz. = average size
Porterhouse:
22 oz. = 1 person
36 oz. = 1-2 people
48 oz. = 2-3 people
Filet Mignon:
10 oz. = healthy serving
8 oz. = nice appetite
6 oz. = average
ROASTS
Tenderloin Roasts:
3 1/2 lb. tenderloin roast = 6 people
5 lb. tenderloin roast = 8-10 people
Rib Roasts:
11 lb. boneless prime rib roast = 10-14 people
11 lb. boneless prime rib roast (two 5 1?2 lb. halves) = 5-7 people
each roast
4 lb. bone-in prime rib roast = 5-6 people
10 lb. bone-in prime rib roast = 9-10 people
14 lb. bone-in prime rib roast (7 bone) = 10-14 people LAMB: 24 oz.
rack = 2 people (four chops per loin)
CHOPS
Loin Chops:
2 chops per person (6 oz. chops for small appetite)
10 x 6 oz. = approx. 5 people with small appetites
8 x 10 oz. = approx. 4-5 people with large appetites
Rib Chops:
2 chops per person (6 oz. chops for small appetite)
8 x 6 oz. = approx. 4 people with small appetites
16 x 6 oz. = approx. 8 people with small appetites
What is the difference between Beef Ribeye and
the New York Strip Steak?
The Ribeye possesses more marbling than the New York Strip. The
Ribeye is a fattier cut, has more marbling, and has a more robust,
beefier flavor. New York strip is considered to be a classic steakhouse
cut.
What is the difference between Lamb Loin Chops
and the Rib Chops?
The Loin Chop and the Rib Chop are similar in flavor, but the loin
chop includes the tenderloin and the eye. The Rib Chop has a long
bone, is easier to get to the meat on a rib chop. While the Loin
Chop has a T-bone and requires more carving to get to the meat.
The Rib Chops are cut directly off of the rack of lamb.
What is the difference between Veal Rib Chops
and the (Loin) Porterhouse Chops?
The Loin Chop, comparable in look to a beef porterhouse steak but
considerably smaller, features a pronounced filet mignon, as well
as the eye. The Rib Chop is cut directly from the rack, is considered
to be the more elegant of the two types and makes a more impressive
presentation on the plate.
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