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This part of the Wineing Butchers site is geared towards giving you explanations and tips on the most commonly used cooking techniques for all of our products.
If you have any recommendations on techniques please do not hesiatte in forwarding them on to us.
- Steak Tips
- The work has been done for you, now you have to cook it. The longer you cook it the drier and less tender it becomes.
- Cook on high, dry heat either grilled, broiled, pan-fried or stir-fired.
- Create a meat pile during the cooking process placing the thicker tips on the bottom and the thinner tips on top while rotating often. This will allow any variation in thickness of tips to cook at similar times.
- Don’t let juices escape by cutting into the meat to check the doneness. Touch the meat and if it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone
It’s vital to cut very thinly across the grain.
| Grilled Over Medium-Hot Flame |
Approximate Total Cooking Time |
| Cut |
Thickness/ Weight |
Rare
(140 F)* |
Med-Rare
(145 F)* |
Medium
(160 F) |
Med-Well (165 F) |
Well
(170 F) |
| Flank steak |
1 - 1 1/2 lbs. |
10-15 min. |
14-18 min. |
15-19 min. |
|
|
| Steaks: ribeye, sirloin, tenderloin, top loin |
1 inch
1 1/4 inch
1 1/2 inch
2 inch |
6-7 min.
8-10 min.
10-12 min.
15-17 min. |
6-8 min.
9-11 min.
11-13 min.
16-18 min. |
7-9 min.
10-12 min.
12-15 min.
17-19 min. |
8-10 min.
11-14 min.
14-18 min.
18-20 min. |
9-11 min.
12-15 min.
15-19 min.
19-22 min. |
| Ribs, back |
Cut in 1-rack portions |
|
|
10 min. |
|
|
| Tenderloin |
Half, 2-3 lbs.
Whole, 4-6 lbs. |
|
10-12 min.
12-15 min. |
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| Hamburger patty* |
1 inch thick/6 oz. |
4 min. |
5 min. |
6 min. |
7 min. |
8 min. |
| *We recommend you cook hamburger patties to at least 160ºF or above. |
- Chicken Breasts
- The work has been done for you, now you have to cook it. Overcooked chicken will be dry and less tender.
- Cook on high, dry heat either grilled, broiled, pan-fried or stir-fired.
- Grilled - Sear the chicken breast on all sides with high heat then turn heat to medium, remove from direct heat, and continue cooking to an internal temperature of 160F.
- Don’t let juices escape by cutting into the meat to check the doneness. Use a meat thermometer.
- Party Wings
- The work has been done for you, now you have to cook it.
- Cook on high, dry heat either grilled or baked.
- Don’t let juices escape by cutting into the meat to check the doneness. Use a meat thermometer.
- Colossal Shrimp Skewers
- The work has been done for you, now you have to cook it. The longer you cook it the drier and less tender it becomes.
- Cook on high, dry heat either grilled, broiled, pan-fried or stir-fired.
- Bison Tips
- The work has been done for you, now you have to cook it. The longer you cook it the drier and less tender it becomes.
- Cook on high, dry heat either grilled, broiled, pan-fried or stir-fired.
- Create a meat pile during the cooking process placing the thicker tips on the bottom and the thinner tips on top while rotating often. This will allow any variation in thickness of tips to cook at similar rates.
- Don’t let juices escape by cutting into the meat to check the doneness. Touch the meat and if it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone
- It’s vital to cut very thinly across the grain.
- Lamb Tips
- The work has been done for you, now you have to cook it. The longer you cook it the drier and less tender it becomes.
- Cook on high, dry heat either grilled, broiled, pan-fried or stir-fired.
- Create a meat pile during the cooking process placing the thicker tips on the bottom and the thinner tips on top while rotating often. This will allow any variation in thickness of tips to cook at similar rates.
- Don’t let juices escape by cutting into the meat to check the doneness. Touch the meat and if it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone
- It’s vital to cut very thinly across the grain.
- Lamb Racks
- The work has been done for you, now you have to cook it. The longer you cook it the drier and less tender it becomes.
- Cook on high, dry heat either grilled, broiled, pan-fried or stir-fired.
- Don’t let juices escape by cutting into the meat to check the doneness. Touch the meat and if it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone
- Pork Baby Back Ribs
- The work has been done for you, now you have to cook it. Ribs are meant to be cooked low and slow so take your time and enjoy.
- Slow Oven: Preheat oven to 275F. Wrap loosely with foil and place in a shallow backing dish for 3-4 hours.
- Quick Oven: Preheat oven to 375F. Wrap loosely in foil and place in shallow backing dish for 30 minutes. Reduce temperature to 320F and continue cooking for 45 minutes until fork tender.
- Grilled – Preheat gill to medium low heat, indirect heat preferred. Grill bone side down for 40-45 minutes until fork tender.
- Chinese Pork
- The work has been done for you, now you have to cook it.
- Cook on high, dry heat either grilled, broiled, pan-fried or stir-fired.
- The sugar in the marinate will caramelize quickly on high heat and will create a charcoal crust. Avoid by reducing the heat and cooking to the desired doneness.
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