Heartland Selection

Heartland Selection

 

Filet Mignon
Meat Thickness 1-1 1/2" is approximate
PreparedCooking Times in Minutes
Very Rare4-5
Rare5-6
Medium Rare6-8
Medium8-10
Well DoneNot Recommended

Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.

Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.

How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch. NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.

Center Cut New York Strip Steaks
Meat Thickness 1-1 1/2" is approximate
PreparedCooking Times in Minutes
Very Rare4-7
Rare6-9
Medium Rare8-10
Medium10-13
Well DoneNot Recommended

Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.

Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.

How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch. NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.

T_Bone Steak
Meat Thickness 1-1 1/4" is approximate
PreparedCooking Times in Minutes
Very Rare6-8
Rare8-9
Medium Rare9-12
Medium12-15
Well DoneNot Recommended

Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.

Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.

How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch. NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.

Sirloin Steak
Meat Thickness 3/4" is approximate
PreparedCooking Times in Minutes
Very Rare3-4
Rare4-5
Medium Rare5-7
Medium7-9
Well DoneNot Recommended
Meat Thickness 1-1 1/4" is approximate
PreparedCooking Times in Minutes
Very Rare5-6
Rare7-8
Medium Rare8-12
Medium12-16
Well DoneNot Recommended

Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.

Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.

How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch. NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.

Pork Chops
Thawing:
Keep frozen. Thaw in the refrigerator for 12-24 hours when ready to prepare.

Grill:
Pork Chops are excellent grilled. Grill over medium to medium-high heat, browning meat on all sides for approximately 20 minutes.

Suggested Grilling Times for Pork Chops
ThicknessWeightGrill Time
1 1/4"12-oz.15-18 minutes


Sirloin Steak Burgers
Meat Thickness 3/4-1" is approximate
PreparedCooking Times in Minutes
Very RareNot Recommended
RareNot Recommended
Medium RareNot Recommended
Medium10-12
Well Done12-15

Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.

Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.

How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch. NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.

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Heartland Selection

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