Do we ship orders?
We ship any of our meat market products throughout Minnesota. Our overnight delivery and reasonable rates make enjoying our quality meat products easy and affordable anytime. Meat is sharp frozen and packed in a foam insulated shipping box for overnight delivery. We offer shipping for as low as $11.00 and all of our orders are shipped overnight using Speedy Delivery. The $11.00 shipping charge typically covers shipping up to 5 lbs of meat.
How long can meat be stored for maximum freshness?
| Beef Cut |
Refrigerator
(35°F to 40°F) |
Freezer
(0°F or below) |
| FRESH BEEF |
| Steaks, Roasts |
3 to 4 days |
6 to 12 months |
| Beef for Stew, Kabobs or Stir-Fry |
2 to 3 days |
6 to 12 months |
| Ground Beef |
1 to 2 days |
3 to 4 months |
| LEFTOVER COOKED BEEF |
| All |
3 to 4 days |
2 to 3 months |
| CURED/SMOKED/READY-TO-SERVE BEEF |
| Corned Beef, ready-to-cook |
1 week |
2 weeks |
| Frankfurters, Deli Meats |
3 to 5 days |
1 to 2 months |
| Sausage, smoked |
1 week |
Not recommended |
| Sausage, dry and semi-dry, unsliced |
2 to 3 weeks |
Not recommended |
How is meat graded?
The meat grading program is administered by the U.S. Department of Agriculture. Beef quality grades indicate palatability characteristics such as tenderness, juiceness and flavor. The three grades that are indentified and sold at retail are: Prime, Choice, and Select.
- Prime has the most marbling. It usually is sold to restaurants, although some specialty meat markets and supermarkets may carry it.
- Choice cuts tend to have a little less marbling. Choice is the most widely available grade in the market.
- Select has the least amount of marbling, making it leaner but often less juicy and flavorful than the other two grades.
How should a rib roast be cooked?
| Beef Cut |
Oven Temp (Preheated) |
Weight (Pounds) |
Approx. Cooking Time |
Remove roast from oven when internal temp reaches: |
Ribey Roast,
small end |
350°F |
3 to 4 |
Medium Rare: 1-1/2 to 1-3/4 hrs
|
135°F
|
| |
|
|
Medium: 1-3/4 to 2 hrs |
150°F |
| |
|
4 to 6 |
Medium Rare: 1-3/4 to 2 hrs |
135°F |
| |
|
|
Medium: 2 to 2-1/2 hrs |
150°F |
| |
|
6 to 8 |
Medium Rare: 2 to 2-1/4 hrs |
135°F |
| |
|
|
Medium: 2-1/2 to 2-3/4 hrs |
150°F |
Ribey Roast,
large end |
350°F |
3 to 4 |
Medium Rare: 1-3/4 to 2-1/4 hrs |
135°F |
| |
|
|
Medium: 2 to 2-1/2 hrs |
150°F |
| |
|
4 to 6 |
Medium Rare: 2 to 2-1/2 hrs |
135°F |
| |
|
|
Medium: 2-1/2 to 3 hrs |
150°F |
| |
|
6 to 8 |
Medium Rare: 2-1/4 to 2-1/2 hrs |
135°F |
| |
|
|
Medium: 2-3/4 to 3 hrs |
150°F |
*Some information on this page is taken from the National Cattlemen's Beef Association
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