Cooking Instructions

 

For Safe Storage

Keep your Monty’s meat safely stored in your refrigerator (36°F–40°F) or in Freezer (below 0°F). All of our products are wrapped in cryovac, a vacuum sealed wrapper that keep all goodness in and any bacteria out. Please keep the cryovac wrapper on your steaks and roasts until you are ready to cook. Because of the nature of our packaging process you are able to enjoy FRESH refrigerated meat for up to 2 weeks and FROZEN meat for up to 1 year, in a temperature controlled freezer, without sacrificing the quality at all.

 

Thawing

For best results, thaw in the refrigerator. This allows for juicier, more flavorful steaks. Your refrigerator should be set between 36°F and 40°F. Remove steaks or roasts from the corrugated box and place on a plate or in a bowl. Always leave the cryovac packaging on when thawing. Your meat was packed fresh so expect that some juices may escape during the thawing process.

 

  • 1 inch Steak will require approximately 8–12 hours to thaw
  • Large Roast will require approximately 4–6 hours per pound to thaw
  • Small Roast will require approximately 3–5 hours per pound to thaw

 

100% Pure Piedmontese™ cooks in about half the time of regular beef so please don’t walk away from your grill. Use a thermometer until you get the feel of it. For best results, pull meat out of refrigeration 30 minutes before cooking. Let stand on the counter, still wrapped, to come up to room temperature (but no longer than 30 minutes.) Season steaks and roasts according to your personal preference. We believe in the Italian method: Kosher Salt, Fresh cracked pepper, maybe a little olive oil rub…That’s it!  Remember to pre-heat your grill, broiler, pan, stone before putting the meat on it AND keep your eye on the cooking process cook until center of the meat reaches 120°F to 125°F for rare; 130°F to 135°F for medium rare; 140°F to 145°F for medium; 155°F for medium well and 160°F for well done.