Frequently Asked Questions - Thielen Meats

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 identified 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 Long Can Meat Be Stored For Maximum Freshness?

Beef Cut

Steaks and Roasts

Beef for Stew, Kabobs or Stir-Fry

Ground Beef

Left Over Cooked Beef (All)

Corned Beef (Ready-to-Cook)

Frankfurters and Deli Meats

Smoked Sausage

Sausage, dry and semi-dry, unsliced

Refrigerator (35°F to 40°F)

3 to 4 Days

2 to 3 Days

1 to 2 Days

3 to 4 Days

1 Week

3 - 5 days

1 Week

2 - 3 Weeks

Freezer (0°F or below)

6 - 12 Months

3 - 4 Months

2 - 3 Months

2 Weeks

1 - 2 Months

Not Recommended

How Should A Rib Roast Be Cooked?

Beef Cut: Ribeye Roast, Small End (3-4 pounds)

Oven Temp (Preheated): 350°F
Weight (Pounds): 3 - 4 lbs
Approximate Cooking Time: Medium Rare: 1-1/2 to 1-3/4 hours
Remove roast from oven when internal temp reaches: 135°F
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Approximate Cooking Time: Medium: 1-3/4 to 2 hours
Remove roast from oven when internal temp reaches: 150°F

Beef Cut: Ribeye Roast, Small End (4-6 pounds)

Oven Temp (Preheated): 350°F
Weight (Pounds): 4 - 6 lbs
Approximate Cooking Time: Medium Rare: 1-3/4 to 2 hours
Remove roast from oven when internal temp reaches: 135°F
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Approximate Cooking Time: Medium: 2 to 2-1/2 hours
Remove roast from oven when internal temp reaches: 150°F

Beef Cut: Ribeye Roast, Small End (6-8 pounds)

Oven Temp (Preheated): 350°F
Weight (Pounds): 6 - 8 lbs
Approximate Cooking Time: Medium Rare: 2 to 2-1/4 hours
Remove roast from oven when internal temp reaches: 135°F
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Approximate Cooking Time: Medium: 2-1/2 to 2-3/4 hours
Remove roast from oven when internal temp reaches: 150°F

Beef Cut: Ribeye Roast, Large End (3-4 pounds)

Oven Temp (Preheated): 350°F
Weight (Pounds): 3 - 4 lbs
Approximate Cooking Time: Medium Rare: 1-3/4 to 2-1/4 hours
Remove roast from oven when internal temp reaches: 135°F
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Approximate Cooking Time: Medium: 2 to 2-1/2 hours
Remove roast from oven when internal temp reaches: 150°F

Beef Cut: Ribeye Roast, Large End (4-6 pounds)

Oven Temp (Preheated): 350°F
Weight (Pounds): 4 - 6 lbs
Approximate Cooking Time: Medium Rare: 2 to 2-1/2 hours
Remove roast from oven when internal temp reaches: 135°F
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Approximate Cooking Time: Medium: 2-1/2 to 3 hours
Remove roast from oven when internal temp reaches: 150°F

Beef Cut: Ribeye Roast, Large End (6-8 pounds)

Oven Temp (Preheated): 350°F
Weight (Pounds): 6 - 8 lbs
Approximate Cooking Time: Medium Rare: 2-1/4 to 2-1/2 hours
Remove roast from oven when internal temp reaches: 135°F
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Approximate Cooking Time: Medium: 2-3/4 - 3 hours
Remove roast from oven when internal temp reaches: 150°F

*Some information on this page is taken from the National Cattlemen's Beef Association.