Premium Midwest Raised Beef and Pork

... and other fine meats, seafood, and more!

Tips to help you better enjoy our products

Storing, Thawing and Refreezing Tips ( Print this Info )

Elite Steaks ‘N’ Chops products are flash frozen at the peak of flavor. Our natural aging process imparts a distinct flavor and tenderness to our beef and pork. Here are some tips on how to care for your Elite Steaks ‘N’ Chops product.

Storing

All Elite Steaks ‘N’ Chops are vacuum sealed in plastic wrap. This special packaging keeps meat fresh and flavorful up to nine months in a freezing compartment that’s working properly.

Thawing

For quick, safe thawing….thaw steaks and chops in cold water while still in their wrapper. For example, Filet Mignons will take approximately 30 to 45 minutes to thaw and the Boneless Pork Chops will take about 30 minutes to thaw.

Refreezing

Meat that is at refrigerated temperatures (36 to 40 degrees) can be refrozen. Refreeze defrosted meat within 1-2 days of holding at refrigerated temperatures. Do not refreeze defrosted meat that is held at room temperature for more than 2 hours. If the vacuum wrap has been removed, rewrap the steaks or chops in a wrapper suitable for frozen product.

Beef Cooking Chart ( Print this Info )

Ground Beef 160 degrees F
Burgers 4 minutes a side

Steaks	Rare(140’F)	Med(160’F)	Well(170’F)
1/2” thick	1-2 min/side	2-3 min/side	3-4 min/side
1” thick	3-4 min/side	4-6 min/side	6-7 min/side
1 1/2” thick	4-6 min/side	6-8 min/side	8-9 min/side

Prime Rib	Rare(140’F)	Med(160’F)
4 lb. roast	1-1 1/2 Hours	1 1/2 Hours

Tenderloin	Rare(140’F)	Med(160’F)
2 lb. roast	30 to 45 min	45 min

* use a meat thermometer to ensure to not over cook and let meat rest before cutting

Pork Cooking Chart ( Print this Info )

Ground Pork 160 degrees F
Burgers 4 minutes a side

Chops/Steaks	Med(160’F)	Well(170’F)
1 “ thick	4-6 min/side	6-8 min/side
1 1/2” thick	6-8 min/side	8-10 min/side

Ribs - 1-1 1/2 Hours at 350 degrees F oven or grill

Roasts- 3 lb. Roast 45 min internal temp. 140 degrees *

Tenderloin - 1 lb. Roast 13 to 17 minutes internal temp. 145 degrees*

* let meat rest 5 to 10 minutes before carving to ensure juicy and tender.