Storing:
All Bonanza Meat products are vacuum sealed. This special packaging keeps the meat fresh and flavorful for up to one full year in your freezer.  NOTE:   The dates indicated on your meat are the Production Dates NOT an expiration date. Wholesale meat is packaged with production dates unlike grocery stores with an expiration date.   Your meat is good for one full year from that date. 

Thawing:
Do not thaw at room temperature. Leaving the wrapper on, thaw in the refrigerator overnight. This allows for juicier, more flavorful steaks, pork, poultry and seafood.

Thaw items in cold water while still in their wrapper. For example, Filet of Sirloin will take approximately 20-25 minutes to thaw.

The microwave oven provides an alternative for thawing your steaks, although it is our least recommended method. Leave meat in wrapping, do not puncture, and watch carefully as the outer portions will thaw first. Standing time will complete thawing in the center. Meats thawed in the microwave will lose more of their natural juices, and therefore the final product may be drier and less tender than when thawed in the refrigerator.

Cooking:
Turn your steak when the meat juices start to bubble up through the meat to the top of the steak. To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding. A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired. Use an instant read kitchen thermometer. Insert the thermometer in the thickest part of your steak, hamburger, or chops where there is no bone or marbling. Thermometer readings should be 120°F to 125°F for rare, 130°F to 135°F for medium rare, and 140°F to 145°F for medium. Although steaks are optimum in flavor and texture when cooked to no more than medium doneness, some people prefer their steaks well done. The internal temperature for medium well steak is 155°F and well done 160°F. Keep in mind that over-cooking causes greater shrinkage and decreased tenderness.

Cooking from Frozen:
Although it is preferable to cook from a thawed state, it is possible to obtain satisfactory results without thawing. Place meat farther from the heat when broiling or grilling. Broil or grill 1 1/2 to 2 times the required time for unfrozen items. Roast 1 1/3 to 1 1/2 times that required for unfrozen roasts.

Broiling in the Oven:
Broiling is a rapid, high heat cooking method that is used for tender cuts of meat and fish. A two-part pan is used for broiling meat. Always preheat the oven. Turn oven control to "Broil" and leave the oven door ajar, when using an electric oven. Check to make sure the food is 2-3" away from the heat.