Customer service, quality fresh meats, and homemade specialty products have been our cornerstone for over 80 years.
  • Steaks

    Preference Cooking Time
    Rare: 135 - 140 Degrees 1" Thick Meat Red & Warm 6 - 7 Minutes
    Med. Rare: 145 Degrees 1" Thick Center Red, Pinkish Edges 7 - 8 Minutes
    Medium: 155 - 160 Degrees 1" Thick Pink Center, Brown Edges 8 - 9 Minutes
    Well: 170 Degrees 1" Thick Brown Throughout 10 - 12 Minutes
    If your steak is frozen add 50% more cooking time. Adjust for open or closed grill. Adjust for temperature of grill.
    Hold you hand where the meat will be placed. If heat is so intense that you must pull away in 3 - 5 seconds, the grill is hot; 4 - 5 seconds the grill is medium hot.
    We strongly recommend the use of a meat thermometer.
  • Prime Rib

    Prime Rib Roast Cooking Timetable
    Boneless Prime Rib   Cook at 350 degrees 4 to 8 lbs cook for 20 to 30 minutes per lb.
    8 to 12 lbs cook for 15 to 25 minutes per lb.
    Bone-In Prime Rib
    Cook at 350 degrees 3 to 5 ribs cook for 20-30 minutes per lb.
    5 to 7 ribs cook for 15 - 20 minutes per lb.
    We strongly recommend the use of a meat thermometer. Rare 135 degrees, Medium 150 degrees.
  • Tri Tips

    Rub with salt and pepper, your favorite dry rub, or try our marinated tri-tip.
    In the Oven
    Bake at 500 degrees, fat side up, for 20 minutes.
    Turn oven off and leave tri-tip in oven for 45 minutes.
    On the Grill
    Place meat on grill over very hot fire, fat side down. Keep turning meat frequently. A 2 - 2 1/2 lb. tri-tip will take about 45 minutes to cook medium-rare (120 - 130 degrees), which is desirable. Begin slicing across grain in thin (1/4 inch) uniform slices.
    We strongly recommend the use of a meat thermometer.
  • Alaskan Halibut Fillet

    In the Oven
    Fish cooks best over a medium-hot fire; shellfish require a hot fire. To keep seafood from sticking to the grill, slice a raw potato in half length-wish. Once the grill is hot, slide the cut potato down the grill in one direction only. It should make a loud hissing noise. The starch from the potato will coat the grill and will form a non-stick surface. Turn seafood only once. Avoid overcooking. Seafood changes from translucent to opaque as it cooks and continues to cook slightly when it's removed from the heat. Cook fish 6 - 12 minutes per inch of thickness. Remove when just opaque throughout.

    Fish Boat
    Season your favorite fish fillets. Shape a sheet of aluminum foil around fish to make a fish boat for grilling. Foil keeps fish from falling through the grill rack while the fish takes on a great grilled flavor.

    We strongly recommend the use of a meat thermometer. 155 degrees.
  • Stuffed Chicken Breast

    In the Oven
    Bake chicken breast for apporximately 45 minutes at 350 degrees. Be sure and remove the clear plastic lid.

    On the Grill
    Cook 5 minutes on each side at high heat. Turn heat down to low and cook for an additional 7 minutes on each side.

    We strongly recommend the use of a meat thermometer. 160-165 degrees.
  • Stuffed Italian Tenderloin

    Instructions based on fully thawed product. Thaw in refrigerator for 48 hours prior to cooking. Preheat oven to 350° F. Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium a meat thermometer should read 145 and 160 for well-done). Let stand for 10-15 minutes before removing string and slicing.
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