When muscles are heavily worked, they hold more
oxygen, which gives the meat a red color. Chickens
are flightless birds, so their breasts are not red, but
their legs, which they use, are “dark meat.”
Why is beef aged?
Beef is aged to add characteristic flavor and
increased tenderness. In the “dry ageing” process,
beef is held at temperatures from 34° F to 38° F for 10
days to 6 weeks.
Why should we eat beef?
Beef contains high quality protein with all the
necessary amino acids to make a complete protein source.
Most plant protein sources are missing at least 1 of the
essential amino acids.
Why is packaged beef a
different color on the outside than on the inside?
The pigment that makes the meat dark red reacts to
the oxygen in the air through the permeable plastic
wraps and becomes bright red. The interior stays
dark due to lack of oxygen.
Why do steaks that look the same have different
names?
Alternative Names for some popular Beef Steaks
Cut of Meat
Alternate Names
Rib eye steak
Delmonico steak, Spencer, Prime Fillet
Tenderloin steak
Filet mignon, beef fillet, beef
medallion
Top loin steak
Shell, strip, club sirloin, sirloin
strip, Kansas City, New York strip
What are the Best Ways to Cook Beef?
How to Roast
Preheat the oven for at least 10 minutes.
Cook roasts fat side up on the rack in shallow
roasting pan.
Use an instant-read thermometer. Insert halfway
into roast, making sure not to touch bone.
Always allow roast to rest 10 to 15 minutes
after cooking before slicing. Cover loosely with a
tent of aluminum foil.
How to Pot Roast
Slowly brown beef on all sides in small amount
of oil in heavy pan. Season beef, as desired.
Add small amount (1/2 to 2 cups) liquid to pan.
Bring to a boil; reduce heat.
Cover tightly and simmer gently over low heat on
top of the range, or in a preheated 325°F oven, or
until beef is fork-tender.
How to Broil and Grill
Trim excess fat to avoid flare-ups while
grilling.
To test the temperature of the coals, hold your
hand over them (where the meat would be). If the
heat is so intense that you must pull away in 3
seconds, the coals are hot. Four seconds indicates
medium heat.
Using tongs, turn the steaks halfway through the
cooking time.
Add extra flavor by making a pouch of wood chips
in aluminum foil. Pierce the foil (to release the
smoke flavor) and place the pouch on top of the
coals.
Let steaks rest 5 minutes before serving.
For broiling, place steaks 3 inches from
broiler.
How to Pan Broil
To pan broil beef, heat a heavy cast-iron or
non-stick pan over medium heat for 5 minutes before
cooking.
Do not use any liquid or fat.
Season only after meat has been seared.
Do not cover.
Turn meat when juices appear through the
unseared side.
If juices accumulate in pan, pour them off.
How to Braise Beef
Slowly brown steak on all sides in small amount
of oil in heavy pan.
Add small amount (1/2 to 2 cups) liquid to pan.
Bring to a boil; reduce heat.
Cover tightly and simmer gently over low heat on top
of the range, or in a preheated 325°F oven until beef is
fork-tender.
What type of Beef do we offer?
Here at Wisconsin River Meats we are proud to offer
the best in beef, Midwestern grain fed cattle.These cattle are angus cross beef steers which
provide excellent marbling and texture along with size.
What are the Best Ways to Cook Pork?
When is pork done?
Chops and lean roasts should be taken off the heat at
145°F to 150°F and allowed to rest for 10 minutes. (The
temperature rises 5° while resting.) The United
States Department of Agriculture recommends a serving
temperature of 150°F for ultimate safety.
Is it safe to eat pork that is slightly pink in the
middle?
Yes, the bacteria trichina is destroyed at
137°F. Pork cooked to a temperature of 145°F to
150°F will often have a slightly pink middle.
Why do older cookbooks recommend cooking pork to
180°F?
Today’s pork is much leaner. Cooking pork to
internal temperatures of 170°F to 180°F will result in
dry, tough pork.
When do you add the barbeque sauce to grilled meats?
The sugars in barbecue sauce will burn if they are
put on the pork at the beginning of grill time.
Add the sauce during the last few minutes.
What is the leanest cut of pork?
The loin is the leanest with only 4.1 grams of fat
(and 139 calories) in a 3-ounce serving.
How to Sauté and Braise Pork
To sauté pork, cook in 2 tablespoons of oil over
medium-high heat for a short amount of time. Turn
when juices are visible on the topside.
To braise, brown pork on all sides to seal in
juices. Brown desired vegetables. Place pork and
vegetables in a heavy, lidded casserole. Add 2 cups
of liquid. Cover and cook over slow heat or in a
low oven until meat is tender.
How to Broil and Grill Pork
Use an instant-read thermometer to determine
doneness.
Trim excess fat to avoid flare-ups while
grilling.
To test the temperature of the coals, hold your
hand over them (where the meat would be). If the
heat is so intense you must pull away in 3 seconds,
the coals are hot. Four seconds indicates medium
heat.
The Food and Drug Administration recommends pork
should be cooked to 145°F.
How to Roast Pork
Preheat the oven for at least 10 minutes.
Allow roasts to rest 10 to 15 minutes before
slicing. Cover loosely with a tent made of aluminum
foil.
The FDA recommends that pork should be cooked to
an internal temperature of 145°F.
What type of Pork do we offer?
We showcase Juneau County pork.
These are choice, 250 pound butcher pigs.
The best in barrow pigs available.
Terms and Conditions Regarding Purchases
Wisconsin River Meats guarantees the wholesomeness of its products.
If you are not satisfied that the products are not wholesome and
acceptable for consumption, you can contact us at
info@wisconsinrivermeats.com and we will arrange to re-ship /
replace the product.
Service Area: Mauston,
Wisconsin Rapids,
Baraboo,
Sparta,
Portage,
Richland Center,
Wisconsin Dells,
Lodi,
Montello,
Pardeeville,
Sauk City and surrounding communities.