PEACE VALLEY RANCH LIMITED
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Let's Talk Beef...

Are We DONE YET?

2/4/2020

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Here is a doneness chart to help you know when to pull your roasts or steaks from the heat!  The temperatures in this chart are final doneness, so you need to remove your beef about 5-10°F before these temperatures are reached.
Doneness Temperature (F) Description
RARE 120-129 F Cool, bright red centre, soft to touch
MEDIUM RARE 130-134 F Warm red centre, beginning to firm up with red juices
MEDIUM 135-144 F Warm pink centre, outer portions beginning to brown, completely firm to touch with red juices
MEDIUM WELL 145-154 F Slightly pink centre, completely firm to touch with brown juices
WELL DONE 155-164 F Very little or no pink or red - Firm to touch

And not to forget your ground beef...
GROUND BEEF 160F Fully brown throughout, no pink!
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WHAT SIZE freezer do I need for all this beef? (And other appliances for your beef)!

1/31/2020

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YES, YOU NEED FREEZER SPACE! The rule of thumb is one cubic foot of freezer space for every 25-30lbs of packaged meat. 
  • A Side will likely require 7-8 cubic feet of freezer space
  • A SPLIT will likely require 3-5 cubic feet of freezer space
We did do an experiment once, and were able to put a SPLIT into the top half of our  refrigerator freezer.  There was nothing else in that freezer - but it is doable!   A chest freezer is likely a better appliance to have as it gives you more options!
YOU REALLY SHOULD INVEST IN A MEAT THERMOMETER! The only way to tell if beef is done is by the internal temperature, not the color or the cook time! The temperature of cooked beef will continue to rise as it rests. Here's a trick, remove beef from heat when the thermometer reads about 5-10°F lower than the desired doneness.
HAVE YOU TRIED A SMOKER?  We absolutely swear by our smoker!  We have placed some lesser value roasts in the smoker and had them turn out melt-in-your-mouth delicious!
WHAT ABOUT A SLOW COOKER? The average crock-pot can hold a 3-4lb roast!  Just layer in your veggies, etc and let it cook all day!  We hear nothing but good things about the "instant pot" - our daughter has one, we will let you know how that's going!
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​Contact Us: 
Email: pvrbeef@gmail.com
Phone: 519-925-6628

  • Home
  • HOW TO ORDER
  • COST
  • BUTCHER INSTRUCTIONS
  • AVAILABILITY
  • THE CUTS
  • Cooking
  • Beef Dictionary
  • Let's Talk Beef
  • CONTACT US