NY Strip Steaks
Top Sirloin Steaks
T-Bone & Porterhouse
USDA Choice Steaks
Pork Chop Steaks
Sausages, Franks, & Links
Whole Loins and Roasts
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These notes serve as an overview for preparation and cooking of meats.
The Texas Steak Warehouse meats are vacuum sealed in plastic wrap, or wrapped in a specially-coated butcher paper. This special packaging keeps the meat fresh and flavorful up to 1 year in your freezer.
Do not thaw at room temperature. For best results, thaw in the refrigerator for a day or two, until well-thawed (soft to the touch). This allows for juicier, more flavorful steaks, pork, poultry and seafood. Remove steaks or other items from their container and place in a single layer on a tray. Always leave the wrapper on while thawing.
Meat that is thawed to refrigerated temperatures (36°F to 40°F) can be re-frozen. Re-freeze defrosted meat within 1-2 days of holding at refrigerated temperatures. Do not re-freeze defrosted meat that is held at room temperature for more than two hours. If the vacuum wrap has been removed, re-wrap the steaks in a wrapper suitable for frozen products.
Cooking from Frozen
It is preferable to cook from a thawed state. Cooking from frozen will result in drier and less tender meat. If you cook from frozen, place meat farther from heat when broiling or grilling. Broil or grill 1 1/2 to 2 times the required time for unfrozen items. Roast 1 1/3 to 1 1/2 times that required for unfrozen roasts. (continued on back).
Satisfactory results can be obtained with this method. Use temperatures and times listed for oven baking. Slight time adjustments may be necessary. Consult your oven owner's manual.
Times and temperatures in this guide are based on conventional ovens. Keep in mind that household current can affect the temperature in a conventional electric oven, particularly at peak load times. If you are in doubt as to whether your oven is regulated correctly, an oven thermometer can be invaluable in the accurate preparation of your products from Gourmet Foods. When cooking several items in the oven at the same time, make sure there is sufficient space between the foods so that hot air can circulate around them. For multiple item, roasting time and temperature do not need to be increased.
Broiling in the Oven
Broiling is a rapid, high heat cooking method that is used for tender cuts of meat and fish. A two-part pan is used for broiling meat. Always preheat the oven. Turn oven control to "Broil" and leave the oven door ajar, when using an electric oven. Check to make sure the food is 2-3" away from the heat.
All of our roasts are especially easy to prepare in the oven. You will want to leave the roasts uncovered so they will brown nicely for you. If a roast has a netting, leave it on while cooking. A meat thermometer is the most accurate way to determine doneness in large cuts of meat. Thermometer readings should be 120°-130°F for rare, 130°-140°F for medium-rare, and 140°-150°F for medium.
With convection ovens you can roast in 1/3 less time or bake at temperatures 25-50 degrees lower than a conventional oven. Please take the time to check your owner's manual regarding the type of cooking pans recommended for use in your convection oven.
Many of our items (sausages, franks, etc.) can be prepared in the microwave. Red meats, roasts, steaks and chops are at their best when cooked by traditional broilers, grills, and ovens. Tender red meats cook unevenly in the microwave oven. Microwaving does not result in the characteristic flavor and appearance, and it is difficult to achieve the exact doneness desired.
Although there are many shapes and sizes of outdoor grills (gas and charcoal), there are some general tips that apply to almost all outdoor cooking.
Note: All prices in US Dollars
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