Cooking

The most critical factor for great dining experience!

Aged to perfection. It's a simple fact - aged beef is better beef. Aging enriches flavour and enhances tenderness. All Red Ribbon Beef is carefully aged to further enhance its succulent qualities. With this process, you may notice a slight color variation from that of typical beef. This is normal with aged beef.

Leaner Beef can require less cooking time than traditional beef to accomplish your desired degree of doneness. It is best to cook Red Ribbon beef very quickly or slowly, but never in between.  

Get it hot. We recommends cooking ground beef to an internal temperature of 71° C (160° F) for medium doneness, while steaks and roasts should be cooked to an internal temperature of 63° C (145° F). For optimal results, please see the guidelines provided with the following product descriptions.

Tips for Flavourful BBQ Beef:

1. The key to barbeque success is using direct and indirect heat correctly.  Whether using a covered gas bbq or covered conventional unit with charcoal or wood fire, the technique is the same.  Steaks are first seared over direct heat (maximum heat), and then placed over indirect heat (reduced heat) for the remainder of the cooking time as shown to the left.  This method will cook your steaks at low to medium, which will protect the flavour and tenderness. Don't cut indentations or poke steaks with a fork in an attempt to tenderize them.  This will cause a loss of natural juices that enhance the flavour. To determine doneness during cooking, make only a small slit to check color
   
2. Watch the steaks carefully during grilling.  Total time will vary with the type of steak, position of the grill, weather, temperature, and the degree of doneness desired.  The recommended doneness for this type of steak is rare to medium as it takes full advantage of the tenderness and flavour of the meat.

BBQ Times: Filet Mignon
Thickness	Rare	Medium Rare	Medium
1¼" Steak 4 (flip) 4 min. 5 (flip) 4 min. 5 (flip) 5 min. 1½" Steak 5 (flip) 5 min. 6 (flip) 5 min. 6 (flip) 6 min. 1¾" Steak 6 (flip) 6 min. 7 (flip) 6 min. 7 (flip) 7 min.

Tips for Flavourful Broiled Beef:

1. Set oven regulator for broiling; preheat for 10 minutes.  During broiling, the oven door for electric ranges should be left ajar; the oven door for gas ranges should remain closed.  (However, consult your owner's manual for specific broiling guidelines.)
   
2. Place thawed beef on rack of broiler pan.  Position broiler pan so that surface of beef is within specified distance from the heat as indicated in chart.
   
3. Broil according to chart, turning once.  Add seasoning to taste after cooking.

Porterhouse / T-bone Steak:
Thickness	Distance from Heat	Total Cooking Time*
1" Steak 3 to 4" 15 to 20 min. 1½" Steak 3 to 4" 27 to 32 min.

Strip Loin Steak:
Thickness	Distance from Heat	Total Cooking Time*
1" Steak 2 to 3" 8 to 10 min. 1¼" Steak 3 to 4" 14 to 18 min. 1½" Steak 3 to 4" 18 to 22 min.

Filet Mignon:
Thickness	Distance from Heat	Total Cooking Time*
1" Steak 2 to 3" 13 to 16 min. 1½" Steak 3 to 4" 18 to 22 min.

* Approximate time for medium rare to medium doneness.  All cooking times are based on beef that is removed directly from refrigerator.