Cooking Tips

When deciding what size roast to purchase, think about holiday appetites and second helpings. The typical portion is 3 ounces cooked, trimmed beef. Generally, a boneless beef roast yields 3 to 4 (3-ounce) cooked, trimmed servings per pound. A bone-in roast yields about 2 to 3 (3-ounce) cooked, trimmed servings per pound. Let roast stand for 15 minutes after removing from oven. The final temperature will rise to 145°F (medium rare); 160°F (medium).

Three Easy Steps to a Perfect Beef Roast!

• Step 1: Preheat oven (see Oven Roasting Timetable for temperature). Place roast, straight from refrigerator, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer into thickest part, not touching bone or fat. Season before roasting, as desired. Do not add water or cover roast, Roast according to Oven Roasting Timetable.
• Step 2: Remove roast when thermometer registers 135°F to 140°F (medium rare) or 150°F to 155°F (medium). Tent roast loosely with aluminum foil. Let stand up to 20 minutes.
• Step 3: Roast temperature will continue to rise about 5° to 10°F to final desired doneness and will be easier to care. Carve across the grain, when possible.

Eye Round Roast:

Oven Temp (preheated) 325°F

lbs 2-3

Servings per lb.* 4

Approx. Total Cooking (Hours unless noted) Medium rare 1½ – 1¾

Remove roast from oven when internal temp. reaches 135°F

Ribeye Roast:

Oven Temp (preheated) 350°F

lbs 4-6

Servings per lb.* 3

Approx. Total Cooking (Hours unless noted) Medium rare 1¾-2 / Medium 2- 2½

Remove roast from oven when internal temp. reaches 135°F/150°F

Ribeye Roast (small end):

Oven Temp (preheated) 350°F

lbs 6-8

Servings per lb.* 3

Approx. Total Cooking (Hours unless noted) Medium rare 2¼- 2½ / Medium 2¾-3

Remove roast from oven when internal temp. reaches 135°F/150°F

Ribeye Roast (large end):

Oven Temp (preheated) 350°F

lbs 6-8

Servings per lb.* 3

Approx. Total Cooking (Hours unless noted) Medium rare 2¼- 2½ / Medium 2¾-3

Remove roast from oven when internal temp. reaches 135°F/150°F

Rib Roast:

Oven Temp (preheated) 350°F

lbs 6-8

Servings per lb.* 2 ½

Approx. Total Cooking (Hours unless noted) Medium rare 2¼- 2½ / Medium 2¾-3

Remove roast from oven when internal temp. reaches 135°F/150°F

Rib Roast (chine bone removed):

Oven Temp (preheated) 350°F

lbs 8-10

Servings per lb.* 2 ½

Approx. Total Cooking (Hours unless noted) Medium rare 2½-3 / Medium 3-3½

Remove roast from oven when internal temp. reaches 135°F/150°F

Round Top Roast:

Oven Temp (preheated) 325°F

lbs 4-6

Servings per lb.* 4

Approx. Total Cooking (Hours unless noted) Medium rare 2-2½ / Medium 2½-3

Remove roast from oven when internal temp. reaches 140°F/155°F

Round Top Roast:

Oven Temp (preheated) 325°F

lbs 6-8

Servings per lb.* 4

Approx. Total Cooking (Hours unless noted) Medium rare 2½-3 / Medium 3- 3½

Remove roast from oven when internal temp. reaches 140°F/155°F

Round Top Roast:

Oven Temp (preheated) 325°F

lbs 8-10**

Servings per lb.* 4

Approx. Total Cooking (Hours unless noted) Medium rare 3½-3¾ / Medium 3¾- 4½

Remove roast from oven when internal temp. reaches 135°F/150°F

Top Round Roast:

Oven Temp (preheated) 325°F

lbs 6-8**

Servings per lb.* 4

Approx. Total Cooking (Hours unless noted) Medium rare 2½-3

Remove roast from oven when internal temp. reaches 135°F

Top Round Roast:

Oven Temp (preheated) 325°F

lbs 8-10**

Servings per lb.* 4

Approx. Total Cooking (Hours unless noted) Medium rare 3- 3¾

Remove roast from oven when internal temp. reaches 135°F

Tenderloin Roast:

Oven Temp (preheated) 425°F

lbs 2-3

Servings per lb.* 4

Approx. Total Cooking (Hours unless noted) Medium rare 35-40 min./ Medium 45-50 min.

Remove roast from oven when internal temp. reaches 135°F/150°F

Tenderloin Roast:

Oven Temp (preheated) 425°F

lbs 4-5

Servings per lb.* 4

Approx. Total Cooking (Hours unless noted) Medium rare 50-60 min./ Medium 60-70 min.

Remove roast from oven when internal temp. reaches 135°F/150°F

Tri-Tip Roast:

Oven Temp (preheated) 425°F

lbs 1½-2

Servings per lb.* 4

Approx. Total Cooking (Hours unless noted) Medium rare 30-40 min./ Medium 40-45 min.

Remove roast from oven when internal temp. reaches 135°F/150°F

Top Loin Roast:

Oven Temp (preheated) 325°F

lbs 3-4

Servings per lb.* 4

Approx. Total Cooking (Hours unless noted) Medium rare 1¼- 1½ / Medium 1½-1¾

Remove roast from oven when internal temp. reaches 135°F/150°F

* 3 oz. Cooked, trimmed beef per serving

** Tent loosely with aluminum foil halfway through roasting time

Prime Rib

Have meat at room temperature, season with salt & pepper, garlic salt or powder

Preheat oven to 375 degrees F

Under 5lbs: Put meat in oven covered for 1/2 hours

Over 5lbs: Put meat in oven covered for 1 hour

Turn off and leave in oven for approximately 1 hour for under 5lbs, 2 hours for over 5lbs.

Add one cup water and cook at 375 degrees F, uncovered to desired temperature.

Use a meat thermometer to get the prime rib to the desired internal temperature.

Rare: 135-140 degrees F internal

Medium: 145-150 degrees F internal

Well: 155-160 degrees F internal 

Then serve!

Wild Rice Sausage (thawed)

Stove Top: Add 1/2 cup water per lb to pan. Heat water to almost boiling. Turn down heat to medium, add wild rice, sausage, cover, steam for 6-8 minutes per side until internal reaches 160 degrees F. Dump off excess water and brown sausages 1-2 minutes per side.

Grill: Grill 7-9 minutes per side on medium heat. Cook to an internal temperature of  160 degrees F.

Oven: Add 1/3 cup water per lb, cover, bake at 375 degrees F for 30-40 minutes, or until internal product temperature reaches 160 Degrees F.

Stuffed Chicken Breasts

Thaw before cooking

Oven: Preheat oven to 350 degrees F. Place chicken breast in a baking dish, add 1 can Chicken Broth or Cream of Mushroom soup, cover.  Bake at 350 degrees F for 1 hour (1lb)—1 hour 15 minutes (1.5lb) covered. Remove cover, Bake at 350 degrees F for 15 minutes uncovered until internal temperature of chicken reaches 160 degrees F. Use thermometer to check the temperature.

Grill: Wrap chicken breast in foil, grill over medium heat for 30 minutes. Uncover and grill for 15 more minutes until the internal temperature of the chicken reaches 160 degrees F.

Chicken Breasts

Thaw before cooking

Oven: Preheat to 350 degrees F. Bale for 35-40 minutes

Grill: Wrap chicken breast in foil, grill over medium heat for 30 minutes. Uncover and grill for 10 more minutes.

Chicken should all be cooked to an internal temperature (inside the thickest point of the breast) temperature of at least 165 degrees for at least 15 seconds.

You can check for “done-ness” by cutting through the middle of the breast, to make sure there is no pink and the juices run clear.

Smoked Turkeys

All smoked turkeys we produce are fully cooked. You simply heat them through to enjoy. If your smoked turkey is frozen, thaw in refrigerator 2 to 3 days before cooking. Use a roasting bag or cover turkey when heating. If you use a roasting bag, cut a couple small vent holes in the bag prior to cooking. Add one cup of water before cooking to keep the meat moist. Approximate reheating time is about 8-10 mins per lb. We recommend bringing them up to an internal temperature of 140 to 145 degrees F. Do not cook over 150 F, it can dry out the meat.

Set oven to 350 degrees F

Cover turkey or use vented roasting bag—add 1 cup of water

Approximate cooking times—watch temperature with cooking thermometer

10 lb whole or half turkey—1 hr 30 mins

14 lb turkey—2 hrs

18 lb turkey—2 hrs 30 mins

22 lb turkey—3 hrs

A pink tint in smoked turkey is normal from the curing and smoking process, it does not mean the bird is undercooked

Little Irish Pig Stuffed Pork Cutlet

Thaw before cooking

Preheat oven to 375 degrees F.

Cover and bake for approximately 1 hour, or until internal temperature reaches 155 degrees F.

Remove the twine/netting before serving!

Fully-Cooked Hams

For 10 lbs and under: Cook at 325 for 1 1/2- 2 hours, covered

For 10-20 lb hams: Cook at 325 for 2 1/2- 2 hours, covered

Options:

Add 1 cup water or

Add 1 cup pineapple juice or

Add 1 can crushed pineapples