Beef
Sirloin Filet (12 Steaks – 6 oz)
Cooking Directions:
PAN-SEARED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to
move it so it doesn’t stick to the pan.
Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
Medium Rare: 125°F
Medium: 130°F
Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.
GRILLED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to
your liking, only flipping once.
Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
Allow the steak to rest for 15 minutes before serving.
Note: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.
Sirloin Strip (12 steaks – 6 oz)
Cooking Directions:
PAN-SEARED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to
move it so it doesn’t stick to the pan.
Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
Medium Rare: 125°F
Medium: 130°F
Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.
GRILLED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to
your liking, only flipping once.
Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
Allow the steak to rest for 15 minutes before serving.
Note: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.
Skirt (10 steaks – 10 oz)
Cooking Directions:
PAN-SEARED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to
move it so it doesn’t stick to the pan.
Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
Medium Rare: 125°F
Medium: 130°F
Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.
GRILLED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to
your liking, only flipping once.
Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
Allow the steak to rest for 15 minutes before serving.
Note: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.
Flat Iron (12 steaks – 6 oz)
Cooking Directions:
PAN-SEARED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to
move it so it doesn’t stick to the pan.
Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
Medium Rare: 125°F
Medium: 130°F
Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.
GRILLED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to
your liking, only flipping once.
Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
Allow the steak to rest for 15 minutes before serving.
Note: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.
Rib Eye (8 steaks – 12 oz)
Cooking Directions:
PAN-SEARED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to
move it so it doesn’t stick to the pan.
Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
Medium Rare: 125°F
Medium: 130°F
Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.
GRILLED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to
your liking, only flipping once.
Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
Allow the steak to rest for 15 minutes before serving.
Note: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.
New York (8 steaks – 12 oz)
Cooking Directions:
PAN-SEARED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to
move it so it doesn’t stick to the pan.
Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
Medium Rare: 125°F
Medium: 130°F
Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.
GRILLED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to
your liking, only flipping once.
Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
Allow the steak to rest for 15 minutes before serving.
Note: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.
T-Bone (6 steaks – 14 oz)
Cooking Directions:
PAN-SEARED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to
move it so it doesn’t stick to the pan.
Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
Medium Rare: 125°F
Medium: 130°F
Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.
GRILLED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to
your liking, only flipping once.
Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
Allow the steak to rest for 15 minutes before serving.
Note: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.
Porterhouse (6 steaks – 12 oz)
Cooking Directions:
PAN-SEARED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to
move it so it doesn’t stick to the pan.
Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
Medium Rare: 125°F
Medium: 130°F
Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.
GRILLED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to
your liking, only flipping once.
Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
Allow the steak to rest for 15 minutes before serving.
Note: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.
Filet Mignon (8 steaks – 8 oz)
Cooking Directions:
PAN-SEARED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the steak for 5-6 minutes each side, making sure to
move it so it doesn’t stick to the pan.
Rare: continue to cook until the steak reaches 120°F (use a meat thermometer to check)
Medium Rare: 125°F
Medium: 130°F
Allow the steak to rest, loosely covered with aluminum foil for 5-10 minutes before serving.
GRILLED
Remove from plastic pouch.
Thoroughly thaw steaks to room temperature and pat dry before cooking. Preheat your grill or barbeque and coat with non-stick spray. Place the steaks on the grill and cooked to
your liking, only flipping once.
Rare: 120°F (about 3 minutes on the first side, 4 minutes on the second side)
Medium Rare: 125°F (about 5 minutes on the first side, 6 minutes on the second side)
Medium: 130°F (about 6 minutes on the first side, 7 minutes on the second side)
Allow the steak to rest for 15 minutes before serving.
Note: Cooking times may vary depending on the thickness of the meat. Use a meat thermometer, if available, for accuracy.
Tri-Tip (3 roasts – 2.5lbs)
Cooking Directions:
OVEN
Remove from plastic pouch.
Thaw tri-tip roast to room temperature and preheat the oven to 425°F. Use a roasting pan with a rack to keep the steak from touching the bottom of the pan and burning. Place
the pan with the steak fat-side up in the middle rack of the oven. Reduce the heat to 350°F and cook for 30 minutes. After 30 minutes have passed and the top has begun to brown
and char, flip the meat once and cook for another 10-15 minutes on the other side.
Allow the steak to rest for 5-10 minutes before serving.
Note: Cooking times may vary depending on the thickness of the meat. Test the meat for doneness by touching its thickest part. The rarer the steak, the softer
it will feel to the touch.
Use a meat thermometer, if available, for accuracy.
Premium Ground Beef (5 packages – 1lb)
Cooking Directions:
PAN
Remove from plastic pouch.
For most ground beef recipes, you are first required to brown your beef. To do this, use a skillet and heat a couple of tablespoons of oil over medium-high heat. Then, place
your beef in the center of your pan and break it into several pieces using a spatula. Continue to cook the beef, breaking up further at intervals until evenly browned and no
pink pieces or showing. You can season and spice during this stage of cooking, as well.
Premium Beef Patties (20 patties – 1/4lb)
Cooking Directions:
PAN
Remove from plastic pouch.
Heat a couple of tablespoons of oil in a non-stick pan over medium-high heat. Place the burger patty in the pan and cook for 2-4 minutes on either side, flipping only once.
Cooking time may vary by 1 or 2 minutes on both sides depending on how lean your meat is, how hot the pan is and how you want your meat to be cooked. If you have a meat
thermometer handy, cook to about 160°F for a medium burger or 140°F for a more tender and juicy burger.
GRILLED
Preheat your grill or barbeque and coat with non-stick spray. Cook for about 2-4 minutes on either side, flipping only once.
Kabobs (16 kabobs – 6oz)
Cooking Directions:
GRILLED
Remove from plastic pouch.
Preheat your grill or barbeque and coat with non-stick spray. Place the kabobs in an open grill, directly over the heat source. Cook for 10-15 minutes, rotating 90° every 4
minutes, until the meat has reached the desired level of doneness.
Let the kabobs rest for 3-4 minutes before serving.
Seafood
Jumbo Shrimp (20 servings – 3.25oz)
Cooking Directions:
GRILLED
Remove from plastic pouch.
Defrost shrimp in refrigerator overnight or by placing them in a waterproof bag and immersing them in a bowl of cold water for about 1 hour. Preheat the grill or barbeque and
cover with non-stick spray. Cook the shrimp for 2-3 minutes on either side and serve.
BOILED
Remove from plastic pouch.
In a saucepan, boil 2 liters of water. Add salt. Add the shrimp, reduce the heat and cover the pan. Cook for a further 3-6 minutes, until the shrimp turns pink/white or the
water begins to boil again. Remove the shrimp and run under cold water to stop the cooking process. Serve.
FRIED
Remove from plastic pouch.
In a skillet, heat a couple of tablespoons of oil and/or butter. Add the shrimp and fry, stirring occasionally for 3-5 minutes. The shrimp is ready when it turns pink/white.
Remove from the heat and serve.
Jumbo Scallops (20 servings – 4oz)
Cooking Directions
PAN-SEARED
Remove from plastic pouch.
Rinse scallops and pat dry with a paper towel. In a skillet, heat 2 tablespoons of oil and/or butter over medium-high heat. Once the pan is very hot, evenly place the scallops
in the oil/butter mixture. Cook until both sides have formed a golden brown crust (about 2-4 minutes), but check regularly to retain a soft, translucent center.
Crab Cakes (22 servings – 4 oz)
Cooking Directions:
OVEN
Remove from plastic pouch.
Preheat oven to 400°F. Place crab cakes in a cooking dish or cookie sheet with non-stick spray and bake for 10 minutes on either side or until golden brown.
PAN-SEARED
Remove from plastic pouch.
Heat a couple of tablespoons of oil and/or butter in a pan. Cook the crab cakes for 6-8 minutes on one side and a further 6 minutes on the other or until golden brown.
Chilean Sea Bass (8 half pound pieces)
Cooking Directions:
GRILLED
Remove from plastic pouch.
Heat grill or coals. Coat sea bass with olive oil and season to taste. Grill sea bass for about 3 minutes on either side or until filets are opaque.
SAUTEED
Remove from plastic pouch.
Heat 2 tablespoons of oil and/or butter in a large skillet over medium heat. Increase to high heat and add sea bass to the pan. Sautee until golden brown on both sides (about 3
minutes on either side).
OVEN
Remove from plastic pouch.
Preheat the oven to 400°F. Place the sea-bass in individual aluminum foil packages large enough to fold over and loosely enclose the sea-bass. In each of the foil packages, you
may add salt and spices, lemon and an oil/butter mixture to coat and cook the sea-bass in. Bake for 15 minutes.
Salmon filets (12 servings – 6 to 8 oz)
Cooking Directions:
OVEN
Remove from plastic pouch.
Preheat the oven to 400°F. Place the salmon filets in a cooking dish lined with non-stick spray or aluminum foil in the center rack of the oven. Bake for 15 minutes. When the
salmon is done, it should easily flake apart using a fork and the middle should be opaque.
PAN-SEARED
Remove from plastic pouch.
Heat oil/butter or cooking spray in a skillet over medium-high heat. Place the salmon filets in the pan and cook for 3-4 minutes on either side, turning with a spatula.
When the salmon is done, it should easily flake apart using a fork and the middle should be opaque.
POACHED
Remove from plastic pouch.
Over medium heat, simmer enough water in a saucepan to completely cover the salmon. Place the salmon in the saucepan and cook for 5-10 minutes covered.
Swordfish Steak (10 servings – 6 to 8 oz)
Cooking Directions:
GRILLED
Remove from plastic pouch.
Preheat your grill or barbeque on medium-high. Coat with oil or non-stick spray. Season the swordfish steak to your liking and place on the grill. Cook for 5-8 minutes, turning
often with a spatula.
The swordfish is done when it flakes apart easily using a fork.
Ahi Tuna (10 to 12 servings – 6 to 8 oz)
Cooking Directions:
PAN-SEARED
Remove from plastic pouch.
In a non-stick skillet, heat 2 tablespoons of oil over medium-high heat. Place the tuna steaks in the pan and sear for about 1 minute and a half on each side or for a minute
longer on each side if you want the center to be less rare.
Mahi Mahi (12 servings – 6 to 8 oz)
Cooking Directions:
SAUTEED
Remove from plastic pouch.
Heat 2 tablespoons of oil and/or butter in a large skillet over medium heat. Increase to high heat and add Mahi Mahi to the pan. Sautee until golden brown on both sides.
OVEN
Remove from plastic pouch.
Preheat the oven to 400°F. Place the Mahi Mahi in individual aluminum foil packages large enough to fold over and loosely enclose the fish. In each of the foil packages, you
may add salt and spices, lemon and an oil/butter mixture to coat and cook the sea-bass in. Bake for 25 minutes.
Tilapia (12 filets – 6 to 8 oz)
Cooking Directions:
SAUTEED
Remove from plastic pouch.
Heat 2 tablespoons of oil and/or butter in a large skillet over medium heat. Increase to high heat and add Tilapia to the pan. Sautee until golden brown on both sides (about 3
minutes on each side).