More ways to Make It Perfect

From stir-frying to stewing, there are dozens of ways to make sure your beef is perfect. Check out the cooking methods below to learn how to make your Blackwell Angus® beef all that it can be.

package labels

Look for the color-coded cooking method labels on packages of Blackwell Angus® beef on your next trip to the store.

Grill/Broil

  1. Season with salt and pepper.
  2. GRILL or broil using medium-high heat, turning once or twice with tongs.
  3. Cook until internal temperature reaches desired level of doneness: Rare: 125°F (52° C). Medium Rare: 135°F (57°C). Medium 145°F (63°C). Medium Well: 150°F (66°C). Well: 160°F (71° C).

Marinate

  1. FILL a resealable plastic bag with steak and the marinade ingredients.
  2. marinate in the refrigerator. To add flavor, marinate between 15 minutes and two hours. To tenderize, marinate between 6 and 24 hours.
  3. pat beef dry with a paper towel before cooking.

Braise

  1. Sear in a pan on all sides using a small amount of oil over medium heat.
  2. Season with salt and pepper
  3. ADD one cup of liquid such as broth, water, juice, beer or wine.
  4. Cover tightly and simmer over low heat on the stovetop until the beef is fork-tender.

OVEN ROAST

  1. tie your roast into a compact shape and size using cotton butcher’s twine.
  2. season with salt and pepper.
  3. sear in a pan on all sides using a small amount of oil over medium heat.
  4. cook in the oven at 300°F (150°C) until internal temperature reaches desired level of doneness: Rare: 125°F (52° C). Medium Rare: 135°F (57°C). Medium 145°F (63°C). Medium Well: 150°F (66°C). Well: 160°F (71° C).

Stir-Fry

  1. Marinate beef cut into thin strips.
  2. heat a small amount of oil in a wok or skillet over medium-high heat.
  3. stir-fry beef in ½-pound batches to an internal temperature of 145-165°F (63-74° C).
  4. Repeat step 3 with the vegetables in a separate batch.
  5. combine beef and vegetables.

Stew

  1. Heat a small amount of oil in a stockpot over medium heat.
  2. Slowly brown the beef on all sides.
  3. cover beef with liquid such as broth, water, juice, beer or wine. Add seasonings or herbs, if desired.
  4. bring liquid to boil, reduce heat to low.
  5. cover tightly and simmer over low heat on the stovetop until the beef is fork-tender.

Pot Roast

  1. sear in a pan on all sides using a small amount of oil over medium heat.
  2. season with salt and pepper.
  3. add 1 cup of liquid such as broth, water, juice, beer or wine.
  4. cover tightly and simmer over low heat on the stovetop until the beef is fork-tender.

Simmer

  1. Brown beef in lightly oiled skillet and season to taste.
  2. add sliced vegetables if desired. Add enough liquid (such as broth or red wine) to just cover the beef.
  3. cover the skillet and simmer the beef in 325°F (163° C) oven or on stovetop until fork-tender.

Use an internal meat thermometer to measure your desired degree of doneness.

  • Rare = 125°F (52°C)
  • Medium rare = 135°F (57°C)
  • Medium = 145°F (63°C)
  • Medium well = 150°F (66°C)
  • Well done = 160°F (71°C)