Cooking Guide: Llen Rothers

cooking
guide
Allen Brothers
T H E G R E AT S T E A K H O U S E S T E A K S ®
a l l e n b rot h e rs.co m
Let's get cooking!
Welcome to our guide for storing, preparing,
cooking and serving our collection of the finest
gourmet meats and foods.
Thank you for your order. You gave us the
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met your needs by filling out and returning
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We appreciate your business, and we hope
you’ll continue ordering from us.
Sincerely,
Todd Hatoff
President, Allen Brothers
Allen Brothers
Promise of
Excellence
table of contents
product selections 4-5
storage 6
thawing 6
frozen versus never-frozen beef 7
wet- & dry-aged beef 7
temperature & meat thermometers 8
beef steak cooking chart & cooking options 8
seasoning 9
beef 9-22
Wagyu beef 21-22
veal 23-28
lamb 28-30
pork 30-35
poultry 36-39
duck 40-41
bison (buffalo) 42
venison 43
sauces 44
heat & serve selections 45-50
sausages & dogs 50-51
shellfish 51-55
fish & caviar 55-59
gourmet sides 60
seafood soups 60-61
appetizers & butters 61-62
desserts 63
index 64-65
notes 66-67
Product Selections
TOC
beef steaks 9-12 lamb 28-30

filets mignons, boneless & bone-in 9 lamb rib & loin chops 29
sirloin strips, boneless & bone-in 10 lamb strip steaks (bone-in) 29
ribeyes, boneless & bone-in 10 rack of lamb 29
Center Cut Eye Rib™ & Cover Rib Steaks™ 11 lamb loin roast 29
porterhouse & top sirloins 12 leg of lamb 30
leg of lamb, small seasoned 30
beef roasts 13-15
lamb crown roast 30
Eye Rib Roast™ 13
tenderloin roast for Châteaubriand 13 pork 30-35
heart of rib roast (boneless & bone-in) 14 Berkshire pork chops 31
double-bone rib roast 15 Berkshire pork tenderloin 31
sirloin strip roast 15 Berkshire pork loin 31
London broil 15 Berkshire pork long-bone chop 32
Italian stuffed tenderloin roast 15 barbecue pork shoulder 32
stuffed pork loin 32
beef specialties 16-20
pork crown roast 33
lobster, mushroom
baby back ribs 33
& Venetian stuffed beef filets 16
St. Louis-style ribs 34
beef Wellingtons 16
steak-cut bacon 34
sirloin strip slices 16
maple-cured Berkshire bacon 34
tenderloin tails 17
Canadian bacon 35
medallions of tenderloin 17
ham steak 35
skirt steaks 18
spiral-cut honey-glazed ham 35
short ribs 18
tenderloin tips 19 poultry 36-39
brisket 20 guinea hen 36
poulet fermier 36
burgers 20-21
whole turkey 36
steak burgers, Gilia, Wagyu,
bison (buffalo) & lamb burgers 20 cornish hens 36
gourmet-blend ground beef 21 chicken breasts (boneless, skinless) 37
stuffed chicken breasts 37
wagyu beef 21-22 chicken rustica 38
Wagyu long-bone ribeye 21 chicken Wellington 38
Wagyu beef 22 coconut curry chicken 38
honey-glazed turkey breast 38
veal 23-28
chicken wings 38
veal rib & loin chops 23
quail appetizers 39
veal long-bone chops 23
whole, semi-boned quail 39
veal rack roast 24
veal medallions 24
veal skirt steak 24
veal slices 24-25
veal shanks for osso buco 25-26
veal calf's liver 26-27
veal sweetbreads 27
veal marrow bones 28
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Product Selections
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duck 40-41 shellfish 51-55

duck breasts 40 whole lobster & lobster tails 51
foie gras 40 lobster cakes 52
whole duck in plum sauce 41 lobster Newburg 52
legs confit & leg quarters 41 Alaskan king crab legs 52
lump crab meat 53
Bison (buffalo) 42
Maryland-style crab cakes 53
bison (buffalo) tenderloin filets 42
Maryland soft-shell crabs 54
bison (buffalo) sirloin strip steaks 42
crab-stuffed black tiger shrimp 54
bison (buffalo) tenderloin roast 42
white and black tiger shrimp 54
venison 43 shrimp cocktail 55
rib chops 43 jumbo sea scallops 55
sirloin strip medallions 43
fish 55-59
sauces 44 yellowfin tuna 55
glace stock reductions 44 salmon & salmon appetizers 56-57
sea bass 57
heat & serve 45-50 swordfish 58
brisket 45 halibut 59
pot roast 45 caviar 59
barbecue beef 45
short ribs 45 gourmet sides,
seafood soups & appetizers 60-62
Wagyu smoked brisket 46
gourmet sides 60
smoked barbecued beef back ribs 46
seafood soups 60-61
braised domestic lamb & veal osso buco 47
lollipop lamb chops 61
Wagyu: meatloaf, sloppy joes
corned beef hash, meatballs 47-48 butters 61
steakhouse chili 48 French mousse & pâté collections 62
beef stew 48 seafood artichoke dip 62
beef goulash 48 beef & chicken Wellington appetizers 62
beef Stroganoff 48 savory pastries 62
cabbage rolls 49
dessert collection 63
Malayasian lamb curry 49
cheesecakes 63
chicken & dumplings 49
cakes 63
coq au vin 49
pies 63
shepherd’s pies: beef and lamb 49
tarts 63
pot pies: seafood chowder
petits fours 63
chicken, beef tenderloin & pork 49
chocolate soufflés 63
veal paprikash 50
chocolate coconut filo purses 63
sausages & dogs 50-51 dessert bars 63
steak dogs, bratwurst 50
gourmet & international sausages 50-51

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Delivery, storage & thawing
TOC
upon delivery Up to 9 months stuffed beef, lamb chops, lamb rack

roast, uncooked pork ribs, bison, venison, chicken
Allen Brothers frozen meats and other frozen products breasts, duck legs, meatloaf, meatballs, barbecue beef,
should be placed in the freezer upon delivery. Your chili, goulash, beef Stroganoff, Wagyu jerky and Wagyu
shipment contains dry ice (often dissipated by the time corned beef hash.
of arrival) to keep products frozen during transit.
Up to 12 months beef steaks, beef roasts, tenderloin
If there is any dry ice left in the shipping container, tips, tenderloin tails, beef medallions, sirloin strip slices,
avoid contact with your bare skin. Use gloves or oven precooked ribs, duck breasts, whole chickens, whole
mitts to dispose of it or simply leave the dry ice in the turkey, honey-glazed turkey breasts, braised products,
container and allow it to dissipate naturally. steak-cut bacon, canadian bacon, ham steaks, ham and
lump crab meat.
It is normal for all of the dry ice to have dissipated
by the time you receive your shipment. Your products
should be frozen or chilled when you open the package. thawing
As soon as you receive your delivery of Allen Brothers Allen Brothers products should always be thawed
never-frozen steaks or roasts, place them in the on a dish in the refrigerator in the vacuum-sealed
refrigerator and use within 48 hours. package unless otherwise directed. This is the safest
If you have questions about your order, way to thaw food, and it allows the product to retain all
contact Customer Service at 1.800.548.7777, of its natural juices, which are essential for exceptional
weekdays 8 am to 5 pm CST. flavor. Never thaw products at room temperature or
under hot water.
freezer storage Smaller items, such as steaks, chops and chickens

will usually thaw within 24 hours in the refrigerator.
Most of our products are individually vacuum-sealed Larger products, such as roasts, hams and turkeys
and flash-frozen fresh to capture natural juices and may take 48-60 hours to fully thaw in the refrigerator.
flavor. We recommend keeping your freezer at 0°F or A general guideline is 5-6 hours per pound.
below and following these guidelines:
Thawed steaks and chops may be refrozen as
Up to 3 months all burgers, gourmet-blend ground long as they have remained refrigerated and have
beef, crab cakes, whole cooked lobster, lobster cakes, not been thawed longer than one day.
crab legs, soft-shell crabs, scallops, soups, shrimp,
smoked salmon, seafood pot pies, Coquille St. Jacques, note Sometimes the vacuum-package will leak while
lobster Newburg, dumplings, appetizers and desserts. the product is thawing due to small pinholes that can
occur during freezing and/or shipping. As long as it
Up to 6 months beef Wellington, prime rib slices, remained frozen and was refrigerated while thawing,
veal chops, veal rack roast, pork chops, stuffed chicken this is not a concern; however, we recommend using a
breasts, spicy wings, stuffed cornish hens, lobster tails, baking dish or pan to catch fluids.
fish, meat pot pies, shepherd’s pies,
steak dogs and pâtés.
never-frozen beef & Beef terminology
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never-frozen beef beef terminology

Convenient Options Aging
All Allen Brothers beef is USDA government-inspected. Aging is the technique that makes even the finest
Due to the perishable nature of never-frozen beef, you meat more tender and flavorful. Meat is placed in our
should never accept anything less. When ordering custom-built refrigerated coolers where temperature,
meat for home delivery, everything from the vacuum- humidity and air circulation are carefully controlled for
package to the shipping container should be clearly designated times. During this natural process, complex
marked with United States Department of Agriculture proteins are broken down by the meat’s enzymes,
identification. When you order from Allen Brothers, resulting in increased tenderness and enhanced flavor.
you can take comfort knowing that the most stringent
quality standards have been met, from start to finish. Wet Aging
In wet aging, meat is placed in vacuum-sealed bags,
Handling & Preparation which prevent moisture from evaporating, and aged
Never-frozen beef is highly perishable and must be under controlled conditions. Enzymes break down
handled with special care. It is important to prepare the meat’s complex proteins from the inside out,
and consume never-frozen beef within 48 hours producing meat that is more tender and juicy with a
after receipt because it can quickly lose its natural flavor unique to this process.
juices. For this reason, our never-frozen selections
are available in small quantities. Never-frozen beef may Dry Aging
be refrigerated up to 48 hours prior to cooking. Since meat is not enclosed in vacuum-sealed bags
If you must leave never-frozen beef uncooked during dry aging, it is exposed to air inside the coolers
longer, store it in the freezer. and ages from the outside in, forming a hard crust
around the edible tissue. Once aging is complete, this
Allow steaks and roasts to reach room temperature firm outer crust is carefully removed, leaving meat
before searing, roasting, broiling or grilling to allow the which is significantly more tender with the distinctive
meat’s juices to distribute evenly and ensure flavor imparted by dry aging.
even cooking.
Please refer to the beef steaks and roasts cooking Marbling

charts on pages 8 and 13 for temperature levels and Marbling, the flecks of fat distributed within the
degrees of doneness. beef, provides flavor and juiciness. The higher the
marbling content, the more flavorful and juicy a cut of
beef will be. Marbling is the most important factor in
determining the quality grade assigned by the USDA.
USDA Prime
USDA Prime, which has the most marbling and is
the highest quality grade assigned by the USDA, is
described as “the ultimate in tenderness, juiciness
and flavor.”
USDA Choice
USDA Choice is the USDA’s second-highest quality
designation and is assigned to beef that has less
marbling than USDA Prime.
meat temperatures & Thermometers
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how do you like your steak? perfect temperature —

At Allen Brothers, we believe in taking the guesswork every time
out of cooking. Therefore, we recommend using a
meat thermometer and cooking to a desired internal Remote Wireless Thermometers
temperature, since not all appliances cook at the same
Monitor the cooking of meat from across the house or
rate. We have included temperature charts throughout
yard — up to 75 feet away. Simply insert the stainless
this guide for all of our products, and they include
steel probe to roast or grill a single selection to a
temperatures that are used by many restaurants and
set temperature, or use our dual-probe model to
gourmets as well as those suggested by the USDA.
cook two meats at once with different temperature
requirements. The remote receiver updates
don't rush — let it rest temperatures every five seconds and beeps when
the desired level of doneness is reached. Batteries
Resting cooked meat allows the natural juices that included.
seep to the center during cooking to redistribute
throughout the cut, and ensures a moist finished #DT201 Single probe $5495
selection at the table. #DT203 Dual probe $7895
As the meat rests, it also continues to rise in

temperature (5°to 15°F). A larger or thicker cut will Instant Thermometers
have a greater impact to the final internal temperature You can purchase an instant thermometer from
of the meat. A higher cooking temperature for your hardware or kitchenware store. They are
certain cuts of meat may also affect this internal inexpensive, easy to use and provide a quick accurate
temperature rise. temperature read.
Resting Temperature
cooking times
Cut time increase
steaks 5 min. 5°F

We recommend cooking steaks at 400°F. Because
thin chops 5 min. 5°F meat continues to cook after it is removed from heat,
remove 5°F before desired internal temperature.
thick chops 5-10 min. 5° to 10°F
For best results, use a meat thermometer.
small roasts 5-10 min. 10° to 15°F Steaks Gourmet USDA
large roasts 15-30 min. 10° to 15°F rare 125° to 130°F 140°F
medium-rare 130° to 140°F 150°F

remember
medium 140° to 150°F 160°F
Cooking to recommended internal core temperatures
is only a guide. Inherent differences in appliances and medium-well 150° to 160°F 170°F
variations in portion sizes and quantities will affect
well done not recommended
actual cooking times and preparation temperatures.
Beef Steaks
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to season or not to season? filets mignons

The best things in life need no embellishment. 8 ounce filet
Thanks to meticulous aging processes and the
exceptional quality of Allen Brothers meat, our We recommend removing thawed* meat
cuts possess a remarkable natural flavor that has from the refrigerator 30 minutes before cooking.
no need for seasoning.
Sear & Roast
However, if you do choose to season or want a surface
crust, we suggest: fill a small dish with coarse salt, 1. Preheat oven to 400°F.
freshly ground black pepper and a little minced garlic. 2. Season filets with salt and pepper.
Pour enough olive oil to cover spices and brush the 3. In skillet, heat 2 teaspoons of olive oil on
meat with olive oil mixture. medium-high heat until almost smoking.
Our steaks, chops and roasts are versatile and can 4. Sear filets 1 minute on each side.
be broiled, baked, grilled, smoked or cooked on a 5. Roast in oven 6-8 minutes on each side for
rotisserie. Steaks and chops are delicious seared on medium-rare. Please adjust time if your filet is bigger
the stovetop then roasted in the oven, or they can be or smaller, or if you like it more or less done.
broiled or grilled. In addition to cooking roasts in the
oven, try slow-roasting on a grill. Grill
1. Heat grill to medium-high.
2. Lightly brush filets with olive oil and season with
salt and pepper if desired.
3. Grill 6-8 minutes on each side for medium-rare.
Broil
1. Preheat broiler to high.
2. Lightly brush filets with olive oil and season with
salt and pepper.
3. Broil 5-7 minutes on each side for medium-rare.
FOR BEST RESULTS

*Thaw packaged meat on a dish in the refrigerator.
See page 6 for details.
Remove thawed meat from the refrigerator
30 minutes before cooking.
Let rest for 5 minutes before serving.
Beef Steaks
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sirloin strip steaks bone-in ribeye

12 ounce steak 20 ounce steak
We recommend removing thawed* meat We recommend removing thawed* meat

from the refrigerator 30 minutes before cooking. from the refrigerator 30 minutes before cooking.
Sear & Roast Sear & Roast

1. Preheat oven to 400°F. 1. Preheat oven to 400°F.
2. Season steaks with salt and pepper. 2. Season steaks with salt and pepper.
3. In skillet, heat 2 teaspoons of olive oil on 3. In skillet, heat 2 teaspoons of olive oil on
medium-high heat until almost smoking. medium-high heat until almost smoking.
4. Sear steaks 1 minute on each side. 4. Sear steaks 2 minutes on each side.
5. Roast in oven 6-8 minutes on each side for 5. Roast in oven 8-10 minutes on each side for
medium-rare. Please adjust time if your steak is bigger medium-rare. Please adjust time if your steak is bigger
or smaller, or if you like it more or less done. or smaller, or if you like it more or less done.
Grill Grill
1. Heat grill to medium-high. 1. Heat grill to medium-high.
2. Lightly brush steaks with olive oil and season with 2. Lightly brush steaks with olive oil and season with
salt and pepper. salt and pepper.
3. Grill 6-8 minutes on each side for medium-rare. 3. Grill 8-10 minutes on each side for medium-rare.
Broil Broil
1. Preheat broiler to high. 1. Preheat broiler to high.
3. Broil 6-8 minutes on each side for medium-rare. 3. Broil 8-10 minutes on each side for medium-rare.
FOR BEST RESULTS FOR BEST RESULTS

*Thaw packaged meat on a dish in the refrigerator. *Thaw packaged meat on a dish in the refrigerator.
See page 6 for details. See page 6 for details.
Remove thawed meat from the refrigerator Remove thawed meat from the refrigerator
30 minutes before cooking. 30 minutes before cooking.
Let rest for 5 minutes before serving. Let rest for 5 minutes before serving.
Beef Steaks
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Center-Cut Eye Rib Steak™ Cover Rib Steak™



4. Sear steaks 1 minute on each side. 4. Sear steaks 1 minute on each side.
Grill Grill
Broil Broil

Beef steaks
TOC
porterhouse top sirloin



4. Sear steaks 2 minutes on each side. 4. Sear steaks 2 minute on each side.
Grill Grill
Broil Broil

Beef roasts
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Roasts tenderloin roast

Cooking times for Châteaubriand
3.5 pound roast; serves 6-8
Remove roasts 10° to 15°F before the desired internal
temperature is reached. Cover loosely with foil and We recommend removing thawed* meat
keep warm 10-30 minutes. During this time, the meat from the refrigerator one hour before cooking.
will continue to cook and its juices will distribute evenly.
Roast
minutes removal final
Roasts per pound temp temp 1. Preheat oven to 400°F.
rare 12-15 125° to 130°F 140°F 2. Lightly brush roast with olive oil and season with
salt and pepper.
medium-rare 15-20 130° to 140°F 150°F
3. Roast in a roasting pan approximately 15 minutes
medium 20 135° to 145°F 160°F per pound for medium-rare (a 3.5 pound roast will
take about 40 minutes to cook) or to desired internal
medium-well 25 150° to 155°F 170°F
temperature.
Grill
Eye Rib Roast ™ 2. Lightly brush roast with olive oil and season with
salt and pepper.
4-4.5 pound roast; serves 8-12
3. Grill 8 minutes on all four sides so the meat
cooks evenly.
We recommend removing thawed* meat
from the refrigerator 1 hour before cooking.
FOR BEST RESULTS
1. Preheat oven to 350°F.
2. Lightly brush roast with olive oil and season with See page 6 for details.
salt, pepper, chopped garlic or your favorite finely
Remove thawed meat from the refrigerator one hour
chopped herbs.
before cooking.
3. Roast in a roasting rack or pan, fat-side up, for
Let rest for 15 minutes before serving
approximately 1-1½ hours (for medium-rare), or to
desired internal temperature. Remove when internal
temperature measures 10°F below the desired internal
temperature, as the meat will continue to cook as it
rests before serving.
FOR BEST RESULTS

one hour before cooking.
Beef roasts
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Châteaubriand heart of rib roast

2 pound roast; serves 4-6 8-9 pound roast; serves 8-10

from the refrigerator one hour before cooking. from the refrigerator one hour before cooking.
1 2 lb tenderloin roast for Châteaubriand, thawed*

Roast
3 tablespoons olive oil
1 tablespoon each salt and pepper
2. Place roast on rack in roasting pan.
3 cloves garlic, minced
3. Season roast with salt and pepper.
¼ cup chopped mixed herbs
such as rosemary, parsley, oregano and basil 4. Place roast in oven for approximately 2½ hours,
depending on desired internal temperature when
¼ cup plain breadcrumbs checked with thermometer (see cooking chart on
page 13).
Roast
5. When roast reaches an internal temperature of
1. Preheat oven to 400°F. 10°F less than desired internal temperature, remove it
2. Drizzle with olive oil, season with salt and pepper, from the oven and cover loosely with foil.
and coat with garlic, herbs and breadcrumbs.
3. Roast in a roasting pan 20-35 minutes for medium- Grill
rare or to desired internal temperature. 1. Preheat grill to high.
2. Sprinkle salt and pepper over roast.
Grill
3. Place roast on grill and turn off center burners,
1. Heat grill to medium-high. leaving the outer burners on high.
2. Lightly brush roast with olive oil and season with 4. Close the grill and roast approximately 2½ hours
salt and pepper. for medium-rare.
3. Grill 8 minutes on all four sides so the meat
cooks evenly.
FOR BEST RESULTS
FOR BEST RESULTS See page 6 for details.
*Thaw packaged meat on a dish in the refrigerator. Remove thawed meat from the refrigerator one hour
See page 6 for details. before cooking.
Remove thawed meat from the refrigerator one hour Let rest for 20-30 minutes before serving.
before cooking.
minutes cook
Roast pounds per pound time
boneless 10-11 15-20 2½ hours
bone-in 12-14 20 3-3½ hours
Beef Roasts
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double-bone rib roast London broil

2.5 pound roast; serves 2-3 1-1.5 pound roast; serves 1-3


2. Season with salt and pepper if desired. 2. Season roast with salt and pepper.
3. Sear on all sides until golden brown. Place on 3. In a large skillet, heat 2 teaspoons of olive oil on
roasting rack in pan with bones facing down in the medium-high until almost smoking.
center of the oven. 4. Sear roast 1 minute per side.
4. Cook for 50-60 minutes. 5. Place in a roasting pan and roast in the oven an
additional 12-18 minutes for medium-rare or to desired
FOR BEST RESULTS internal temperature.
See page 6 for details. FOR BEST RESULTS
Remove thawed meat from the refrigerator *Thaw packaged meat on a dish in the refrigerator.
30 minutes before cooking. See page 6 for details.
Let rest for 15 minutes before serving. Remove thawed meat from the refrigerator
sirloin strip roast

3.5-4 pound roast; serves 6-10

Italian stuffed
from the refrigerator one hour before cooking. tenderloin roast
1. Preheat oven to 350°F. 3 pound roast; serves 6-8
2. Lightly brush roast with olive oil and season with We recommend removing thawed* meat
salt, pepper, chopped garlic or your favorite finely from the refrigerator 30 minutes before cooking.
chopped herbs.
1. Preheat the oven to 425°F.
3. Roast in a roasting rack or pan, fat-side up, for
approximately 1 hour (for medium-rare), or to 2. Lightly brush roast with olive oil and season with
desired internal temperature. Remove when internal salt and pepper.
temperature measures 10°F below the desired internal 3. Place in roasting pan and roast 40-50 minutes for
temperature, as the meat will continue to cook as it medium rare.
rests before serving.
FOR BEST RESULTS
FOR BEST RESULTS
*Thaw packaged meat on a dish in the refrigerator. See page 6 for details.
Remove thawed meat from the refrigerator 30 minutes before cooking.
Let rest for 15-20 minutes before serving.
Beef FIlets & specialties
TOC
lobster, mushroom & beef Wellington filets

Venetian stuffed beef 11-12 ounce filet
filets mignons Do not thaw meat
7-8 ounce filet 1. Preheat oven to 425°F.

2. Place FROZEN pastry-wrapped filets in a roasting
pan (do not thaw prior to cooking).
from the refrigerator 30 minutes before cooking.
3. Bake filets 30-35 minutes for medium-rare
1. Preheat oven to 475°F. to medium. Bake filets to a minimum internal
2. Lightly brush filets with olive oil. temperature of 130° to 140°F.
3. Place in a roasting pan and roast 15-20 minutes to a

FOR BEST RESULTS
minimum internal temperature of 155°F.
Do not thaw meat.
FOR BEST RESULTS Let rest for 5 minutes before serving.
sirloin strip slices
Let rest for 5 minutes before serving. steak sandwich
6 2-4 ounce slices; Serve 4-6

beef Wellington roast from the refrigerator 30 minutes before cooking.
3-3.5 pound roast; Serves 8-10 6 2-4 oz sirloin strip slices, thawed*
Do not thaw meat 2 loaves Italian bread, cut in half and split
6 tablespoons unsalted butter, softened
1 tablespoon olive oil
2. Place FROZEN pastry-wrapped roast in a roasting
pan (do not thaw prior to cooking). 2 medium to large onions, thinly sliced
3. Bake roast 45 minutes, reduce heat to 400°F, and 2 cloves garlic, minced
bake 45 minutes longer for medium-rare to medium. salt and pepper, to taste
Bake roast to a minimum internal temperature of
130°F to 140°F.
1. Spread softened butter on Italian bread, set aside.
FOR BEST RESULTS 2. In a large skillet, heat olive oil on medium-high.
Add sirloin slices and generously season with salt and
Do not thaw meat.
pepper. Sear 2-3 minutes per side. Let rest 5 minutes
Let rest for 10 minutes before serving. before slicing.
3. Heat pan again and sauté onion slices and minced
garlic. Season with salt and pepper. Stir frequently and
cook until brown, 4-5 minutes.
4. Slice steaks into thin strips while toasting buttered
(continued)
Beef Specialties
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Italian bread in the oven. Add sautéed onions

and garlic to steak slices, then place evenly over
medallions of
toasted bread. tenderloin kebabs
2 pounds; serve 4-6
FOR BEST RESULTS
*Thaw packaged meat on a dish in the refrigerator. We recommend removing thawed* meat
See page 6 for details. from the refrigerator 30 minutes before cooking.
Remove thawed meat from the refrigerator 2 1 lb bags medallions, thawed*
Marinade
2 scallions, finely chopped
herb-crusted ½ cup hoisin sauce and ½ cup orange juice
tenderloin tails 1½ tablespoons soy sauce

2 teaspoons fresh gingerroot, peeled and grated
6 5 ounce tails; serve 4-6
1 teaspoon Worcestershire sauce
from the refrigerator 30 minutes before cooking. Vegetables
6 5 oz tenderloin tails, thawed* 1 large onion, cut into large chunks and separated
3 tablespoons olive oil 1 large red bell pepper, cut into large chunks
2 cloves garlic, minced 1 large green bell pepper, cut into large chunks
¾ cup chopped fresh herbs, such as basil, chives,

parsley and rosemary 1. Mix together marinade ingredients. Place marinade
in zip-top bag and add meat. Marinate beef
salt and pepper, to taste
1-3 hours in the refrigerator, turning occasionally.
2. Thread beef alternately with onions and peppers
1. Preheat oven to 400°F. Lightly brush tails with olive
onto skewers.
oil, season with salt and pepper, then roll in garlic and
fresh herbs. 3. Place kebabs on hot grill 5-8 minutes per side
(2 sides) for medium-rare or to desired doneness.
2. Place in a roasting pan and roast 8-10 minutes for
medium-rare or to desired internal temperature.
FOR BEST RESULTS
3. Let rest 5 minutes and serve hot, or let cool and
slice for steak salad.
FOR BEST RESULTS Remove thawed meat from the refrigerator

Beef Specialties
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skirt steaks (teriyaki & Chef Art 1 tablespoon dried oregano

1 tablespoon each garlic flakes and onion flakes
Smith’s ancho-rubbed skirt steak)
8-9 ounce steak
pinch of cinnamon
We recommend removing thawed* meat 1. Toast chilies, cumin, coriander and mustard seeds
from the refrigerator 30 minutes before cooking. in a dry pan on high 2-4 minutes.
2. Transfer to a spice mill or blender, add remaining
Sauté ingredients and grind to a fine powder.
1. In a large skillet, heat 2 teaspoons of olive oil on 3. Rub spices evenly on steaks.
medium-high until almost smoking.
4. Grill 4-6 minutes per side for medium-rare or
2. Reduce heat to medium. Sauté steak 4-6 minutes to desired doneness.
per side for medium-rare or to desired doneness. Let
rest 5 minutes before slicing. 5. Let rest 5 minutes before slicing. Serve hot as
fajitas, with your favorite side dishes or let cool and
Grill serve as a steak salad.
1. Heat grill to medium-high. FOR BEST RESULTS

2. Reduce heat to medium. Grill steak 4-6 minutes per *Thaw packaged meat on a dish in the refrigerator.
side for medium-rare or to desired doneness. Let rest See page 6 for details.
5 minutes before slicing.
FOR BEST RESULTS 30 minutes before cooking.

Remove thawed meat from the refrigerator short ribs
30 minutes before cooking. 4 16 ounce ribs; Serve 4

skirt steaks with 4 16 oz beef short ribs, thawed*
Tex-Mex chili rub 3 cups flour, divided
4 8 ounce steaks; serve 4-6 ¼ cup olive oil
We recommend removing thawed* meat 2 ribs of celery, diced
from the refrigerator 30 minutes before cooking. 3 carrots, diced
4 8 oz skirt steaks, thawed* 1 medium onion, diced
2 dried chipotle chilies, opened and seeded 4 cloves garlic, minced
1 tablespoon each cumin, coriander 2 cups red wine
and mustard seeds 2 tablespoons tomato paste
2 tablespoons black peppercorns ½ teaspoon thyme leaves
¼ cup kosher salt 2 bay leaves
¼ cup chili powder 1½ quarts beef stock
2 tablespoons brown sugar salt and pepper, to taste
(continued) (continued)
Beef Specialties
TOC

tenderloin tips stir-fry
2. Add salt and pepper to 2¾ cups of flour. Lightly
2 16 ounce ribs; Serve 4-6
dredge ribs in flour and seasoning, coating thoroughly.
3. Heat olive oil in a skillet with high sides or Dutch We recommend removing thawed* meat
oven, then brown ribs on each side. Remove from from the refrigerator 30 minutes before cooking.
skillet.
2 16 oz packages of tenderloin tips, thawed*
4. Leave 2 tablespoons of olive oil in the skillet and
add celery, carrots, onions and garlic. Sauté until Marinade
browned.
½ cup soy sauce
5. Add 1½ cups of red wine to skillet and whisk in
½ cup brown sugar
tomato paste. Simmer until reduced by half.
¼ cup sesame oil
6. Add the ribs, thyme and bay leaves, cover with beef
stock. Bring to a simmer, cover and place in the oven. 2 cloves garlic, minced
Cook approximately 2 hours, until fork-tender.† 1 tablespoon fresh gingerroot, peeled and grated
7. Mix ½ cup of wine and ¼ cup of flour until 2 tablespoons rice wine vinegar
thoroughly combined. Add to pan and cover.
8. Simmer on the stovetop 30 minutes more. When Vegetables
finished, the sauce should stick to the ribs, but not be 1 cup pea pods, sliced
too heavy. If needed, add stock or wine to thin
1 cup mushrooms, sliced
the sauce.
½ cup scallions, sliced
FOR BEST RESULTS ½ cup red bell pepper, sliced
*Thaw packaged meat on a dish in the refrigerator. 3 tablespoons sesame oil
Remove thawed meat from the refrigerator 1. Mix together marinade ingredients. Place marinade
30 minutes before cooking. in zip-top bag and add meat. Marinate beef 1-2 hours
† Meat is fork-tender when it gives when a fork is in the refrigerator.
inserted and twisted. 2. In a large skillet, sauté vegetables quickly in sesame
oil on medium-high. Transfer to a platter when seared
but still crisp.
3. Sauté beef 3-5 minutes or to desired doneness.
Place over the vegetables.
4. Add remaining marinade to the heated skillet and
boil 2-3 minutes.
5. Pour over beef and vegetables. Serve immediately.
FOR BEST RESULTS

Beef Specialties & Burgers
TOC
beef brisket Remove thawed meat from the refrigerator

2.5-3.5 pound brisket; Serves 6-8
† Meat is fork-tender when it gives when a fork is
We recommend removing thawed* meat inserted and twisted.
NOTE:Brisket should be prepared at least one day in

advance for best results. It can be frozen after cooking.
Burgers
1 2.5-3.5 lb brisket, thawed*
Steak Burgers, Wagyu, Gilia, bison (buffalo)
and lamb burgers
2 cups onion, chopped
Both gourmet restaurants and the USDA recommend
½ cup ketchup
the same temperature** for medium- to well-cooked
2 tablespoons balsamic vinegar ground beef or bison (buffalo). Since burger selections
1 cup water vary in size, use a meat thermometer and cook to
desired internal temperature.
Burgers & Ground Beef
1. Preheat oven to 325°F. Gourmet 160°F or higher
2. In a large skillet, heat olive oil on medium-high. USDA 160°F or higher

3. Sear brisket about 3 minutes per side.
4. Place brisket in a roasting pan.
5. Mix onions, ketchup, balsamic vinegar, salt and
pepper in a bowl and pour over brisket.
Sauté
6. Add 1 cup water (or ½ inch) to the bottom of
1. In a large skillet, sauté 6 oz burgers 4-5 minutes
roasting pan.
per side for medium or cook to desired internal
7. Cover pan tightly with foil and place in the oven. temperature.**
8. Roast 3-3½ hours or until brisket is fork-tender.† 2. Serve with your favorite toppings, cheeses and
9. Leave brisket in roasting pan and let cool. Cover pan condiments.
and refrigerate overnight.
Grill
10. The next day, skim off fat, remove brisket from pan,
leaving the onion mixture. 1. Heat grill to medium-high.
11. Slice brisket thin, about ¼-inch thick, across the 2. Grill 6-ounce burgers 2½-3½ minutes per side for
grain of the meat. medium or to desired internal temperature.**
12. Return the sliced brisket to the pan with the onion
FOR BEST RESULTS
mixture, cover, and refrigerate or freeze.
13. Reheat until hot. This takes approximately
20 minutes at 350°F.
**The USDA recommends cooking to a minimum
FOR BEST RESULTS internal temperature of 160°F (see chart on page 8).
Use a meat thermometer and check temperature in
the center of the meat.
(continued) Remove thawed meat from the refrigerator
Burgers & wagyu beef
TOC
Gilia burgers Wagyu Kobe-style beef

Gilia burgers are a delicious blend of beef, veal and Wagyu Kobe-style beef is a rare delicacy with
pork. Due to the various types of meat these burgers distinctive flavor and tenderness. To fully appreciate
contain, we recommend you cook them to medium or this unique culinary indulgence, we recommend
medium-well. preparing Wagyu beef au naturel, with no seasoning
and serving it rare or medium-rare. Cook at slightly
lower temperatures and be careful not to overcook, as
this will affect the marbling, flavor and tenderness that
homemade burgers make Wagyu beef the rare and special delicacy that it is.
Serves 4-6 We recommend removing thawed* meat
from the refrigerator 30 minutes before cooking. 1. Lightly sear, then place in a preheated 350°F
oven and cook to a minimum internal temperature
1 lb ground beef, thawed*
of 130°F.**
3 Italian sausages, hot or mild, removed from casings
You may also enjoy Wagyu broiled, roasted, grilled
1 small onion, diced small
or sautéed. Please refer to the internal temperature
½ red bell pepper, diced small guidelines on page 8.
2 teaspoons Worcestershire sauce
Wagyu Cooking Options: See pages 9-12 for Beef
salt and pepper, to taste Steaks; page 13 for Beef Tenderloin Roast for
Châteaubriand; and page 20 for Burgers.
1. Mix ingredients well and form into 4 large burgers
**The USDA recommends cooking to a minimum internal temperature
or 6 small ones.
of 160°F (see chart on page 8). Use a meat thermometer and check
2. Season with salt and pepper. temperature in the center of the meat.
3. Pan fry on medium or grill 8-12 minutes for medium

or to desired internal temperature.**
FOR BEST RESULTS Wagyu or USDA prime

*Thaw packaged meat on a dish in the refrigerator. long-bone ribeyes
30-34 ounce steak
internal temperature of 160°F (see chart on page 8). We recommend removing thawed* meat
Use a meat thermometer and check temperature in from the refrigerator 30 minutes before cooking.
the center of the meat.
Remove thawed meat from the refrigerator Broil
30 minutes before cooking. 1. Position oven rack to the middle of the oven and
preheat broiler.
2. Season steaks with salt and pepper.
3. Place steaks on a broiler pan and broil 9-12 minutes
each side or to desired internal temperature.**
Grill
1. Heat grill to high.
(continued)
Wagyu Beef
TOC
2. Lightly brush steaks with olive oil and season with 3. Mix together dipping sauce ingredients and set aside.
salt and pepper. 4. Prepare a ceramic stone and hibachi grill: Preheat
3. Sear 1 minute per side on direct heat with grill ceramic stone by placing it on the burner of a gas
uncovered. stove and heating it over the open flame for about
4. Move steaks to indirect heat and grill 10-12 minutes 10 minutes. Then place the heated stone on top of
covered. the mesh grill of the hibachi. Brush the stone with
a little olive oil. Light the Sterno.
5. Turn and grill for 10-12 minutes more covered for
medium-rare or to desired internal temperature.** 5. Place Wagyu steak brochettes on the hot ceramic
stone and grill to perfection, about 1 minute per side.
FOR BEST RESULTS 6. Serve with grapefruit ponzu dipping sauce.
*Thaw packaged meat on a dish in the refrigerator. Recipe courtesy of Chef Yoshi Katsumara of Yoshi's cafe.
**The USDA recommends cooking to a minimum FOR BEST RESULTS
internal temperature of 160°F (see chart on page 8). *Thaw packaged meat on a dish in the refrigerator.
Use a meat thermometer and check temperature in See page 6 for details.
the center of the meat. **The USDA recommends cooking to a minimum
Remove thawed meat from the refrigerator internal temperature of 160°F (see chart on page 8).
30 minutes before cooking. Use a meat thermometer and check temperature in
Let rest for 5 minutes before serving. the center of the meat.
hibachi-style Wagyu beef Let rest for 5 minutes before serving.
Serves 2 as an entrée or 6-8 as an appetizer

2 8 oz Wagyu steaks, thawed*

1 tablespoon olive oil
Grapefruit Ponzu Dipping Sauce

¼ cup grapefruit juice
¼ cup rice vinegar
2 tablespoons soy sauce
1. Cut steaks crosswise into 4 thick pieces. Then slice

each of the 4 pieces horizontally through the center
into 2 thin slices. Thread each of the 8 thin slices
horizontally onto bamboo skewers.
2. Lightly brush steaks with olive oil and season with
salt and pepper.
(continued)
VEAL
TOC
VEAL Grill
We recommend cooking veal rib and loin chops and
roasts at 350° to 400°F. Use a meat thermometer and 2. Lightly brush chops with olive oil and season with
cook to desired internal temperature on the chart. salt and pepper or your favorite herb.
Because meat continues to cook after it is removed 3. Grill 4-6 minutes per side (depending on portion
from heat, remove veal chops 5°F before desired size) or to desired internal temperature.
internal temperature, and remove roasts 10° to 15°F
before desired internal temperature. Cover loosely with FOR BEST RESULTS
foil and keep warm 10 to 20 minutes. During this time,
the juices will distribute evenly.

veal chops removal temp final temp Remove thawed meat from the refrigerator
15-20 minutes before cooking.
rare not recommended
medium-rare 130° to 140°F 130° to 140°F
medium 135° to 145°F 140° to 150°F long-bone veal chop

medium-well 145° to 155°F 150° to 165°F 16-20 ounce chop
well done not recommended We recommend removing thawed* meat

veal Rack Roasts removal temp final temp

Sear & Roast
2. Season chops with salt and pepper.
medium 135° to 145°F 160°F
3. In large skillet, heat 1 tablespoon olive oil until
medium-well 145° to 155°F 165°F almost smoking. Sear chops 1 minute on each side.
well done not recommended 4. Place chops in pan inside oven and roast 8 to 10
minutes on each side.
Grill
veal rib & loin chops 1. Heat grill to medium-high.
10-16 ounce chop 2. Wrap bone with foil to protect from burning or
cracking.
from the refrigerator 15-20 minutes before cooking. 3. Lightly brush chops with olive oil and season with
salt and pepper.
Sear & Roast 4. Grill 8-10 minutes on each side.

FOR BEST RESULTS
2. Season with salt and pepper or your favorite herb.
3. In a large skillet, heat 2 teaspoons of olive oil on See page 6 for details.
medium-high. Sear chops 1 minute per side and then
roast in the oven 6 minutes on each side (depending
on portion size) or to desired internal temperature.
(continued)
veal
TOC
veal rack roast veal skirt steak

4-5 pound roast; Serves 6 4-6 ounce steak; Serves 1


Sauté
2. Lightly brush roast with olive oil and season with
salt and pepper or your favorite herb. 1. In a large skillet, heat 2 teaspoons of olive oil on
3. On a roasting rack or pan, roast fat-side up for
55-60 minutes. 2. Reduce heat to medium. Sauté steak 4-6 minutes
per side for medium-rare or to desired doneness. Let
4. Cover loosely with foil and keep warm 10-20 rest 5 minutes before slicing.
minutes before slicing.
Note: To create a crust, brush veal roast with oil, Grill
season, and sprinkle with breadcrumbs. 1. Heat grill to medium-high.
FOR BEST RESULTS 2. Reduce heat to medium. Grill steak 4-6 minutes per
side for medium-rare or to desired doneness. Let rest
*Thaw packaged meat on a dish in the refrigerator. 5 minutes before slicing.
Remove thawed meat from the refrigerator FOR BEST RESULTS
30 minutes before cooking. *Thaw packaged meat on a dish in the refrigerator.
veal medallions 30 minutes before cooking.
2-4 medallions; Serve 1

from the refrigerator 15 minutes before cooking. saltimbocca — veal slices
1. Heat stove top to medium. with prosciutto & sage
2. Season with salt and pepper. 8 slices; Serve 4
3. In skillet, heat 2 teaspoons olive oil until hot. We recommend removing thawed* meat
4. Sauté the medallions 4-6 minutes per side. from the refrigerator 15 minutes before cooking.
5. Let medallions rest 5 minutes before serving. 8 veal slices (2-ounce or extra-thin), thawed*
5 cloves garlic, finely minced for paste
FOR BEST RESULTS
24 fresh sage leaves, finely chopped for paste
See page 6 for details. 16 slices of thin prosciutto, about 1 pound
Remove thawed meat from the refrigerator ½ cup olive oil

15 minutes before cooking. / cup dry white wine
2 3
pepper, to taste
1. With the back of a knife blade, mash garlic and sage
to a fine paste.
(continued)
VEAL
TOC
2. Pat veal slices dry. 3. In same skillet, sauté garlic 30 seconds. Add wine
3. Spread about ½ teaspoon of the garlic sage and juice of half lemon (or cream). Boil until reduced
paste on both slices of veal. Layer with 2 prosciutto to a glaze, about 2 minutes.
slices and secure with 3 wooden toothpicks. Arrange 4. Stir in broth and capers. Simmer until mixture
prosciutto-side down and season with pepper. is reduced to ¼ cup, about 2 minutes. Whisk in
4. In a large skillet, heat oil on high. As it begins to remaining 1 tablespoon butter. Pour sauce over veal.
smoke, sauté 2 slices at a time, prosciutto-side down, 5. Serve immediately.
for 30 seconds. Turn, then sauté until veal is cooked
through, about 30 seconds more. Transfer to a platter, FOR BEST RESULTS
cover loosely with foil, and keep warm. *Thaw packaged meat on a dish in the refrigerator.
5. Pour off oil from skillet and return to high. Add wine See page 6 for details.
and deglaze pan, scraping up brown bits. Bring to a Remove thawed meat from the refrigerator
boil and reduce sauce to about 2/3 cup. 15-20 minutes before cooking.
6. Discard toothpicks and drizzle veal slices with
reduced sauce.
FOR BEST RESULTS veal shanks for osso buco

*Thaw packaged meat on a dish in the refrigerator. 4 shanks; Serve 4
Remove thawed meat from the refrigerator from the refrigerator 15-20 minutes before cooking.
4 1 lb veal shanks, thawed*
1 cup flour
veal piccata 4 cups beef stock or consommé

1½ cups dry white or red wine
8 slices; Serve 4
1 cup plum tomatoes, drained and chopped
1 cup onion, finely chopped
from the refrigerator 15-20 minutes before cooking.
1 cup celery, finely chopped
8 veal slices
½ teaspoon thyme
2 tablespoons (¼ stick) butter
1 bay leaf
1 large garlic clove, minced
4 cloves garlic, minced
¼ cup dry white wine
¼ cup low-sodium chicken broth
1½ tablespoons capers, drained 1. Preheat oven to 350°F.
½ squeezed lemon or ¼ cup cream 2. Seaon shanks with salt and pepper. Place flour in a
bowl and dredge shanks. Shake off excess.
1. Season slices with salt and pepper. 3. In a skillet with high sides or Dutch oven, brown
2. In large skillet, melt 1 tablespoon butter over both sides.
medium heat, and cook veal approximately 4. Pour stock or consommé and wine over meat so
30 seconds on each side until tender. Remove veal and that it is immersed. Cover and bring to a simmer.
keep warm.
(continued)
(continued)
veal
TOC
5. Add vegetables. Continue simmering 3-5 minutes. 1. Preheat oven to 350°F.

6. Add thyme, bay leaf, garlic, salt and pepper. Cover 2. In a large bowl, stir together the flour, salt and
and place skillet in the oven. After 1 hour, check the pepper. Pat shanks dry and dredge in flour mixture.
tenderness of the meat. Continue cooking about 1 hour Shake excess off.
more. The meat is finished when it is fork-tender.† 3. Heat oil in large pot over high heat. Add volcano
7. Transfer to an ovenproof serving dish and keep shanks and brown well on all sides, approximately
warm. Boil remaining juices to reduce, about 15 minutes. Remove veal to a plate and cover with foil.
15 minutes. Baste shanks with reduced juices and bake 4. In same pot stir in leeks, carrots, parsley stems,
10-15 minutes more, basting 3-4 more times. thyme, oregano and bay leaf. Cover and cook over
low heat until tender and golden brown, stirring
FOR BEST RESULTS occasionally, about 20 minutes. Add stock and wine
*Thaw packaged meat on a dish in the refrigerator. and bring to a boil. Reduce heat and add in orange peel.
See page 6 for details. Cover and let simmer 40 minutes, stirring occasionally.
Remove thawed meat from the refrigerator 5. Add veal and garlic to pot. Cover and transfer pot to
15-20 minutes before cooking. oven. Bake until tender, 1½-2 hours, turn occasionally.
† Meat is fork-tender when it gives when a fork is 6. Transfer veal to platter and tent with foil.
inserted and twisted. 7. Whisk butter into sauce pot 1 tablespoon at a time.
Chop parsley leaves. Set veal on plates. Spoon sauce
over. Sprinkle with parsley.
braised veal shanks FOR BEST RESULTS

4 shanks; Serve 4
We recommend removing thawed* meat See page 6 for details.
from the refrigerator 15-20 minutes before cooking. Remove thawed meat from the refrigerator
4 large braised veal volcano shanks
2 cups all purpose flour
salt and pepper
¼ cup olive oil
veal calf’s liver with
3 leeks, white part only, finely chopped apple and port wine sauce
1 large carrot, finely chopped 8 4 ounce slices; Serve 4
1 bunch Italian parsley, stems and leaves separated We recommend removing thawed* meat
1 teaspoon dried thyme, crumbled from the refrigerator 15-20 minutes before cooking.
1 teaspoon dried oregano, crumbled 8 4 oz veal calf’s liver slices, (or four 16 oz steak-cut),
1 bay leaf thawed*
2 cups veal or chicken stock 4 steak-cut bacon slices, thawed* (or 8 slices of
regular bacon)
1 cup dry red wine
/ cup flour
3 4
2 large garlic cloves, peeled
1 teaspoon salt
¼ cup (½ stick) unsalted butter, room temperature,
cut into tablespoons ½ teaspoon ground pepper
4 tablespoons grated orange peel ½ teaspoon thyme
(continued) (continued)
veal
TOC
1 medium onion, finely chopped

veal sweetbreads
2 apples, cored and thinly sliced
1 package; serves 4-6 as an appetizer
2 tablespoons Allen Brothers glace de veau (or ½ cup
beef broth) We recommend removing thawed* meat
1 cup port wine
2 tablespoons balsamic vinegar 1 pkg sweetbreads
salt and pepper, to taste 2 cups white wine or water

1 carrot, chopped
1. In a large skillet, cook bacon slices on medium-high 1 celery stalk, chopped
until crisp.
2 cloves garlic
2. Transfer bacon to a dish to drain or pat dry.
1 bay leaf
Crumble bacon. Discard all but 4 tablespoons of fat
from skillet. pinch thyme
3. Combine flour, salt, pepper and thyme in a shallow pinch pepper

dish. Dredge liver in flour mixture and shake off excess. ½ cup flour
4. In a skillet, heat fat on medium-high. Add liver and 2 cups bread crumbs
cook until tender and brown on both sides, about 5
2 eggs
minutes (or 8-10 minutes for steak cuts). Transfer liver
to a plate, cover with foil and keep warm. 1 tablespoon milk
5. Add onion and apples to skillet and sauté until salt and pepper
golden, about 5 minutes. 3 tablespoons corn oil
6. Mix in glace, port wine and vinegar. Boil mixture to
reduce, 2-3 minutes. 1. Bring water or wine to a simmer and blanch
7. Season with salt and pepper. sweetbreads for about 4 minutes.
8. Pour sauce over liver, sprinkle with bacon and serve. 2. Shock sweetbreads in cold water bath and remove
any membrane that remains.
FOR BEST RESULTS 3. Slice about ¼ inch thick. Set aside.
*Thaw packaged meat on a dish in the refrigerator. 4. Set up flour and bread crumbs in separate dishes.
See page 6 for details. Combine eggs and milk in separate dish. Toss
Remove thawed meat from the refrigerator sweetbreads in flour, dip in egg mixture and dredge in
15 minutes before cooking. bread crumbs.
5. Heat skillet to medium high with 3 tablespoons
corn oil.
6. Sauté the sweetbread slices on each side to golden
brown. Remove and place on paper towels.
7. Serve with your favorite dipping sauce, ranch or
buttermilk dressing.
FOR BEST RESULTS

veal & lamb
TOC
roasted veal marrow bones lamb

24 ounce rack; serves 2-4 We recommend cooking lamb chops and steaks at
375° to 400°F and rack of lamb and roasts at 350° to
We recommend removing thawed* meat 400°F. Use a meat thermometer and cook to desired
from the refrigerator 30 minutes before cooking. internal temperature on the chart. Because meat
1. Preheat oven to 450°F. continues to cook after it is removed from heat, remove
lamb chops and steaks 5°F before desired internal
2. Brush bones lightly with olive oil. Season with salt temperature and remove rack of lamb and leg of lamb
and pepper. 10° to 15° before desired internal temperature. Cover
3. Place in roasting pan and roast in oven 15-20 loosely with foil and keep warm 10-20 minutes. During
minutes. this time, the juices will distribute evenly.
4. Serve with toasted bread and light salad of
Lamb Chops Gourmet USDA
watercress and shaved red onions with olive oil and
lemon juice. rare 125° to 130°F 140°F

FOR BEST RESULTS
*Thaw packaged meat on a dish in the refrigerator. medium 135° to 145°F 160°F
medium-well 155° to 165°F 170°F
30 minutes before cooking. well done not recommended
rack of lamb Gourmet USDA
rare not recommended 140°F
medium 140° to 150°F 160°F
medium-well 155° to 165°F 170°F
lamb
TOC
rib chops, loin chops & Grill

bone-in strip steaks 2. Lightly brush lamb with olive oil and season with
6-9 ounce chops salt, pepper and chopped rosemary or favorite herb.
We recommend removing thawed* meat 3. Grill fat-side down 8-12 minutes. Turn and grill
from the refrigerator 15-20 minutes before cooking. 8-12 minutes more for medium-rare or to desired
internal temperature.
Sauté
FOR BEST RESULTS
1. In a large skillet, heat 1 teaspoon of butter and
1 teaspoon of olive oil on medium-high.
2. Season lamb with salt and pepper or favorite herb.
3. Sauté 4-6 minutes per side or to desired internal 30 minutes before cooking.
temperature.
Broil or Grill
1. Preheat broiler to high or grill to medium-high. lamb loin roast
2. Lightly brush lamb with olive oil and season with 2-2.5 pound roast; serves 4-6
salt and pepper or favorite herb.
3. Broil 4-6 minutes each side, or cook to desired from the refrigerator one hour before cooking.
FOR BEST RESULTS 2. Remove package, keep netting in place. Place roast
*Thaw packaged meat on a dish in the refrigerator. in roasting pan.
See page 6 for details. 3. Roast lamb for approximately 45-50 minutes.
Remove thawed meat from the refrigerator 4. Let rest 5-10 minutes before slicing.
FOR BEST RESULTS
rack of lamb See page 6 for details.

24 ounce rack; serves 2-4
Roast
2. Lightly brush lamb with olive oil and season with
salt, pepper and chopped rosemary or favorite herb.
3. Roast fat-side up on a roasting rack or pan for
18-24 minutes for medium-rare or to desired internal
temperature.
(continued)
AB Heat & Serve 8 0 0 . 9 5 7. 0 1 1 1 | a l l e n b r ot h e r s . c o m 29

lamb & Pork
TOC
leg of lamb lamb crown roast

7-9 pound roast; serves 12-16 3-3.5 pound roast; serves 4-6

from the refrigerator one hour before cooking. from the refrigerator one hour before cooking.
1. Preheat oven to 350°F. roast

2. Season lamb with salt and pepper or favorite herb. 1. Preheat oven to 350°F.
3. Place on a rack in roasting pan and roast 1½-2¼ 2. Lightly brush roast with olive oil, season generously
hours to an internal temperature of 135°F or to desired with salt, pepper and garlic. Put roast on roasting rack
internal temperature. in pan and place in center of oven. Roast until internal
4. Cover loosely with foil and keep warm 15 minutes. temperature reaches 135°F for medium-rare (after
Cut off netting with scissors, slice and serve. about 55-65 minutes).
FOR BEST RESULTS stuffing
*Thaw packaged meat on a dish in the refrigerator. 1. Remove the stuffing from the bag and place in an
See page 6 for details. oven-safe dish. Spread evenly. Bake for 30-40 minutes
or until stuffing is 155°F.
one hour before cooking. 2. Remove the stuffing from the dish and place it in
the center of the roast, fluffing it along the way.
FOR BEST RESULTS

small seasoned *Thaw packaged meat on a dish in the refrigerator.
leg of lamb roast Remove thawed meat from the refrigerator
2-3 pound roast; serves 2-4
from the refrigerator one hour before cooking.
PORK
1. Preheat oven to 350°F. We recommend cooking pork chops at 350°F. Use
a meat thermometer and cook to desired internal
2. Remove package and place the roast in
temperature (use chart below for reference). Because
roasting pan.
meat continues to cook after it is removed from
3. Roast lamb for approximately 1 hour and 15 minutes heat, remove pork chops 5° before desired internal
(or until timer pops up). temperature.
4. Let rest 10 minutes before slicing. Remove outer
string netting with scissors before slicing. Pork Chops Gourmet USDA

FOR BEST RESULTS
medium-rare not recommended
See page 6 for details. medium not recommended
Remove thawed meat from the refrigerator medium-well 145° to 155°F 170°F
well done 150° to 165°F 170°F
pork
TOC
Berkshire bone-in FOR BEST RESULTS

pork chops See page 6 for details.
6-12 ounce chop Remove thawed meat from the refrigerator
from the refrigerator 30 minutes before cooking. Let rest for 5 minutes before serving.
Sear & Roast
1. Preheat oven to 350°F. Berkshire pork loin

2. In a large skillet, heat 2 teaspoons of olive oil on 1.5-2 pound roast; serves 3-4
medium-high. Sear 1 minute per side and then roast in
the oven 6-10 minutes per side (depending on portion
size) or to desired internal temperature.
Grill Roast
1. Lightly brush chops with olive oil and season with 1. Preheat oven to 350°F.
salt and pepper or favorite herb.
2. Place roast in baking dish on roasting rack. Lightly
2. Heat grill to medium-high. brush with olive oil and season with salt and pepper.
3. Grill 7-10 minutes per side (depending on portion 3. Roast uncovered for 50-60 minutes or until
size) or to desired internal temperature. temperature reaches 150°F.
4. Remove from oven and cover loosely with foil to
FOR BEST RESULTS
rest for 10-15 minutes. Temperature will increase
*Thaw packaged meat on a dish in the refrigerator. approx 10°F.
Berkshire pork tenderloin 30 minutes before cooking.
11-13 ounce roast; serves 2-3


2. Season roast with salt and pepper.
3. In a large skillet, heat 2 teaspoons of olive oil on
4. Sear tenderloin on all sides until golden brown.
5. Place in a roasting pan and roast in the oven an
additional 10-15 minutes for medium-rare or to desired
(continued)
pork
TOC
Berkshire pork barbecue pork shoulder

long-bone chop 3.5-4 pound shoulder; serves 6-10
12-14 ounce chop We recommend removing thawed* meat

from the refrigerator 30 minutes before cooking. 1. Bring a large pot of water to a boil. Reduce to a
simmer and place packaged pork in pot.
Sear & roast 2. Simmer 75-90 minutes.
1. Preheat oven to 350°F. 3. Remove bag, open carefully** with scissors, pull
apart or slice and serve.
2. In large skillet, over medium heat, sear on all sides
5-6 minutes or until golden brown.
FOR BEST RESULTS
3. Place in oven for 25 minutes. Flip halfway through
cooking.
4. Let rest 5-10 minutes before serving.
Grill
**Be careful handling and opening bags. Steam will be
released and contents will be extremely hot.
2. Wrap bone in foil to protect it from burning or
cracking.
3. Lightly brush with olive oil and season with salt
and pepper. cranberrry-stuffed pork
4. Grill 8-10 minutes on each side.
loin with cranberry sauce
5. Let rest 5-10 minutes before serving. 3.5-4 pound pork loin; serves 6-8
FOR BEST RESULTS We recommend removing thawed* meat

*Thaw packaged meat on a dish in the refrigerator. from the refrigerator one hour before cooking.
See page 6 for details. 1. Preheat oven to 325°F.
Remove thawed meat from the refrigerator 2. Lightly brush pork with olive oil.
3. Place on a rack or roasting pan and roast to an
internal temperature of 150°F (about 90 minutes).
4. Cover loosely with foil and keep warm 10-15 minutes
before slicing. (Heat cranberry sauce in the microwave
for 1 minute to serve warm. May also be served cold).
FOR BEST RESULTS

POrk
TOC
pork crown roast baby back ribs

11.5-12.5 pound roast; serves 12-16 1-2 slabs; serve 1
VERY IMPORTANT: Roast needs to be completely We recommend removing thawed* meat

thawed before cooking. This can take 3 days in your from the refrigerator 30 minutes before cooking.
refrigerator.
We recommend removing thawed* meat oven

from the refrigerator one hour before cooking. 1. Preheat oven to 350°F.
2. Remove ribs from packaging and place in a shallow
Roast roasting pan and heat 20-30 minutes.
1. Preheat oven to 375°F. 3. Brush with sauce and serve.
2. Brush the inside and outside of the roast with olive
oil, then season generously with salt, pepper and Grill
garlic. Place the roast on a roasting rack or in a heavy 1. Remove ribs from packaging and place on a
roasting pan. Roast in center of oven until internal preheated grill on medium-low about 10 minutes,
temperature reaches 150°F, about 2-2½ hours. turning occasionally.
3. Allow to rest 20-30 minutes. Internal temperature 2. Brush with sauce and serve.
should rise to 160°F while resting.
FOR BEST RESULTS
stuffing *Thaw packaged meat on a dish in the refrigerator.
1. Thaw the stuffing in the refrigerator. See page 6 for details.
2. Remove the stuffing from the bag and place in an Remove thawed meat from the refrigerator
oven-safe dish. Spread evenly. Bake for 30-40 minutes 30 minutes before cooking.
or until stuffing is also 150°F.
3.. Remove the stuffing from the dish and place it in
the center of the roast, fluffing it along the way. The
roast is now ready for serving. baby back ribs uncooked
1-2 slabs; serve 1
FOR BEST RESULTS
*Thaw packaged meat on a dish in the refrigerator. from the refrigerator 30 minutes before cooking.
Remove thawed meat from the refrigerator oven
2. Season ribs with salt, pepper, garlic, barbecue
spices and brown sugar.
3. Place ribs on top of sliced onions in a roasting pan
with 2-inch-high edges and fill with ½ inch of water or
beer.
4. Cover loosely with foil and cook 30 minutes.
5. Reduce temperature to 325°F and continue
cooking 60 minutes. The ribs are finished when they
are fork-tender.†
(continued)

pork
TOC
6. Brush with sauce and glaze and broil until sauce

is sticky.
steak-cut bacon
1 pound package; serves 2-4
Grill
1. Preheat grill to medium-low. from the refrigerator 15-20 minutes before cooking.
2. Grill bone-side down 20-25 minutes.
1. In a skillet, fry bacon on medium-low, turning
3. Turn ribs and brush with sauce. frequently until it reaches desired level of doneness.
4. Grill until they are fork-tender 45-60 minutes.†
FOR BEST RESULTS
5. Brush with sauce and serve.
FOR BEST RESULTS See page 6 for details.
*Thaw packaged meat on a dish in the refrigerator. Remove thawed meat from the refrigerator
See page 6 for details. 15-20 minutes before cooking.

†Meat is fork-tender when it gives when a fork is maple-cured
inserted and twisted.
Berkshire bacon
1 pound package; serves 2-4
St. Louis-style ribs (pre-cooked) We recommend removing thawed* meat

1-2 slabs; serve 1
1. Slice as needed or cube and pan fry over
medium heat.
FOR BEST RESULTS

Oven
1. Preheat oven to 350°F. See page 6 for details.
2. Remove ribs from packaging and place in a shallow Remove thawed meat from the refrigerator
roasting pan and heat 15-20 minutes. 15-20 minutes before cooking.
3. Brush with sauce and serve. Can keep in refrigerator 10 days unopened and
7 days in refrigerator after opening. Do not preslice.
Grill
1. Remove ribs from packaging and place on a
preheated grill on medium-low for about 10 minutes,
turning occasionally.
2. Brush with sauce and serve.
FOR BEST RESULTS

pork
TOC
Canadian bacon spiral-cut

2.5-3 pound package; serves 4-6
honey-glazed ham (pre-cooked)
We recommend removing thawed* meat 10-12 pound ham; Serves 10-12
1. Sear bacon without oil in a nonstick skillet on from the refrigerator one hour before cooking.
medium-high for about 1 minute per side. Bacon is
fully cooked, so be careful not to overheat as this can 1. Preheat oven to 350°F.
result in dryness. 2. Remove ham from packaging and place on a rack in
a roasting pan filled with ½ inch of water, apple juice or
FOR BEST RESULTS lemon/lime soda.
*Thaw packaged meat on a dish in the refrigerator. 3. Cover with foil and place in the oven. Use a meat
See page 6 for details. thermometer and heat to an internal temperature
Remove thawed meat from the refrigerator of 140°F.** Ham is fully cooked, so be careful not to
15-20 minutes before cooking. overheat as this can result in dryness.
4. Glaze if desired.

size of ham time
ham steak 8-10 pound approx. 50 minutes

1 pound steak; serves 2-3
10-12 pound approx. 60 minutes
14-17 pound approx. 90 minutes
1. In a skillet, sauté ham in a small amount of oil on glaze

medium-high until lightly browned and thoroughly method 1: Sprinkle glaze on ham prior to heating.
heated, 2-3 minutes.
method 2: Mix glaze contents in a saucepan with
4 tablespoons of water and warm until sugar
FOR BEST RESULTS
crystals dissolve. Set aside until the glaze thickens.
*Thaw packaged meat on a dish in the refrigerator. Apply glaze to hot ham prior to serving.
internal temperature of 180°F. Use a meat
thermometer and check temperature in the center of
the meat.

Poultry
TOC
POULTRY whole turkey

poultry Gourmet USDA unstuffed 12-16 pound turkey; serves 12-16
whole chicken 155°F to 160°F 180°F or higher We recommend removing thawed* meat
whole turkey 165°F to 170°F 180°F or higher
2. Remove giblets, rinse turkey inside and out with
guinea hen or cold water and pat dry.
3. Make your favorite stuffing recipe and fill cavity or
poulet fermier whole french chicken use large chopped onions, carrots, celery and fresh
Serves 3-4 herbs.
4. Place on a roasting rack in a roasting pan and tuck
We recommend removing thawed* meat wings under turkey. Brush with olive oil and season
from the refrigerator 15-20 minutes before cooking. generously with salt and pepper.
1 Guinea hen or Poulet Fermier 5. Roast until skin is golden brown and crisp,
occasionally basting with juices that collect in the pan,
1 lemon, halved to a minimum internal temperature of 165°F.**
2 springs of rosemary When done, breast meat will be white (not pink) inside.
½ cup water or white wine (A 12-pound turkey takes about 4 hours.)
Salt and pepper, to taste FOR BEST RESULTS
1. Preheat oven to 350°F. *Thaw packaged meat on a dish in the refrigerator.

2. Rinse hen inside and out with cold water and
pat dry. Remove thawed meat from the refrigerator
3. Squeeze lemon over hen and place lemon halves
and rosemary springs inside cavity. Season generously **The USDA recommends cooking to a minimum
with salt and pepper. Place on roasting rack in a pan internal temperature of 180°F. Use a meat
with white wine or water. Cover loosely with foil and thermometer and check temperature in the center of
roast 30 minutes. the meat.
4. Remove foil and roast 30-45 minutes more to a

minimum internal temperature of 160°F. Breast meat
should appear white inside when done cooking (not
pink).
cornish hens
each hen; Serves 1
FOR BEST RESULTS We recommend removing thawed* meat

*Thaw packaged meat on a dish in the refrigerator. from the refrigerator 15-20 minutes before cooking.
2. Peel open pouch, remove hen with sauce and place
in baking pan.
3. Roast hen for 22-25 minutes.
(continued)
Poultry
TOC
FOR BEST RESULTS Boneless Chicken Breasts
*Thaw packaged meat on a dish in the refrigerator. Gourmet 165°F to 170°F

USDA 180°F or higher
chicken Cordon Bleu,

boneless, skinless Florentine & Kiev
chicken breasts We recommend removing thawed* meat
4 breasts; Serve 4-6
from the refrigerator 15-20 minutes before cooking. 2. Roast in a lightly oiled roasting pan based on
chart below.
4 boneless chicken breasts, thawed*
3. Let stand for 2 minutes before serving.
½ cup flour
1 teaspoon olive oil
Chicken Cordon Bleu
1 lemon, halved
oven from frozen 40 minutes
½ cup chicken broth
oven from thawed 35 minutes
1½ teaspoons capers
Chicken Florentine
1. Using a mallet or rolling pin, pound skinless chicken oven from frozen 40-45 minutes
breast halves between sheets of plastic wrap to oven from thawed 35-40 minutes
½-inch thick. Cut in half.
2. Dredge in flour seasoned with salt and pepper. Shake
Chicken Kiev
off excess. In a large skillet, sauté in olive oil on medium-
high, browning about 3 minutes per side. Squeeze oven from frozen 40 minutes
lemon juice over chicken and add chicken broth. Cook oven from thawed 35 minutes
to a minimum internal temperature of 165°F.
3. Let liquid deglaze the pan and add capers. When FOR BEST RESULTS
liquid reduces but still coats chicken, transfer chicken *Thaw packaged meat on a dish in the refrigerator.
to a platter. See page 6 for details.
4. Cover chicken with sauce and capers. Remove thawed meat from the refrigerator
FOR BEST RESULTS
(continued)
Poultry
TOC
chicken rustica FOR BEST RESULTS

8 breasts; Serve 8
Do not thaw
2. Place frozen breasts in a lightly oiled roasting pan. released and contents will be extremely hot.
3. Bake until chicken around the filling is done, about
40 minutes in a conventional oven and 35 minutes in a
convection. Cook to a minimum internal temperature
of 160°F. honey-glazed turkey breast
6-8 pound breast; serves 12-16

chicken Wellington from the refrigerator 15-20 minutes before cooking.
6 breasts; Serve 6 1. Preheat oven to 400°F.

2. Remove turkey from packaging and place on
Do not thaw a rack in a roasting pan, cover with foil and heat
1. Preheat oven to 425°F. approximately 1 hour to an internal temperature of
120°F. The turkey is fully cooked, so be careful not to
2. Place frozen pastry-wrapped breasts in a baking
overheat as this can result in dryness. The meat will
dish.
appear pink (like smoked ham).
3. Bake 30-40 minutes to a minimum internal
3. Serve at room temperature as hors d’oeuvres, on a
temperature of 165° to 170°F.
buffet or in sandwiches.
FOR BEST RESULTS
coconut curry chicken *Thaw packaged meat on a dish in the refrigerator.

6 ounce bag; serves 1-2
frozen
1. Bring a pot of water to a boil. Place packaged
frozen curry in pot and reduce to a simmer.
2. Heat 15-20 minutes. Serve immediately.** spicy chicken wings

12 wings; serve 1-3
thawed
1. Bring a pot of water to a boil. Place packaged curry Roast

in pot and reduce to a simmer.
2. Heat 15-20 minutes. Serve immediately.**
2. Remove wings from packaging, place on a cooking
(continued) sheet, toss with sauce and roast 15 minutes.
(continued)
poultry
TOC
Grill
whole, semi-boned quail
1. Preheat grill to medium-high.
4.5 ounce quail; serves 1
2. Remove wings from packaging. Toss wings in bowl
with sauce from package. Place on indirect heat and We recommend removing thawed* meat
grill until just heated through, 3-4 minutes total. from the refrigerator 15-20 minutes before cooking.
FOR BEST RESULTS bake

*Thaw packaged meat on a dish in the refrigerator. 1. Preheat oven to 400°F.
2. Place in shallow pan, skin side up.
3. Bake for approx. 30 minutes or until juices run clear.
GRILL
1. Place on medium-high heat for 15-20 minutes,
bacon wrapped quail turning periodically.
appetizers FOR BEST RESULTS

36 appetizers; serve 12 *Thaw packaged meat on a dish in the refrigerator.
from the refrigerator 15-20 minutes before cooking. Remove thawed meat from the refrigerator
bake
2. Place quail appetizers on foil lined cookie sheet
with sides.
3. Bake for 15-20 minutes.
Sauté
1. In large skillet, on medium heat, cook quail
approximately 15 minutes, turning as needed.
GRILL
1. Place on medium-high heat for 4-5 minutes on first
side and 2-3 minutes on second side.
FOR BEST RESULTS


DUCK
TOC
Duck foie gras appetizer

We recommend cooking duck breasts at 350°F to 4 6.3 ounce slices; serve 4
400°F. Because duck continues to cook after it is
removed from heat, it should be removed 5° before We recommend removing thawed* meat
desired internal temperature. from the refrigerator 15-20 minutes before cooking.
4 slices of foie gras

Breasts Gourmet USDA
1 Granny Smith apple
rare 125°F to 130°F NR
1 d'Anjou or Bartlett pear
medium-rare 130°F to 140°F NR
pinch of salt
medium 140°F to 150°F NR 2 tablespoons of unsalted butter
medium-well 150°F to 160°F 170°F 1 tablespoon of sugar
well done not recommended (NR) 1 tablespoon of pear brandy
1. Season foie gras with salt and pepper.

2. In large skillet, sauté over medium heat for 1-1½
original, honey-orange minutes on each side.
duck breasts 3. Remove foie gras from skillet.
6-7 ounce breast 4. In same skillet, add butter, apple and pear slices,
salt and sugar. Cook over medium heat for 8 minutes,
We recommend removing thawed* meat stirring occasionally until carmelized and golden brown.
5. Top foie gras with apples and pears. Serve
1. Preheat oven to 375°F. on brioche toast.
2. Score breasts, making a ½-inch crisscross pattern

FOR BEST RESULTS
in skin, without cutting all the way through. Season
with salt and pepper. *Thaw packaged meat on a dish in the refrigerator.
3. Heat oil in a large skillet to medium.
4. Sauté skin-side down until fat is rendered and skin
is crisp and brown (8-10 minutes).
5. Turn and sauté 1-2 minutes more.
6. Place in a roasting pan and roast 2-4 minutes or to
desired internal temperature.
FOR BEST RESULTS

duck
TOC
whole duck in plum sauce duckling leg quarters with

4.25 pound duck; serves 2-4
tart cherry sauce
We recommend removing thawed* meat 6-7 ounce leg quarter; serves 1
1. Preheat oven to 375°F. frozen
2. Peel open the pouch and place the duck in baking 1. Bring a pot of water to a boil. Place packaged
pan, breast side up. frozen leg quarters in pot, reduce to a simmer and
heat 18-20 minutes.
3. Place baking pan in the oven for 36-40 minutes.
2. Remove bag, open carefully with scissors and
4. Baste duck with plum sauce every 15 minutes.
serve.**
5. Remove duck from oven and place on platter.
6. Discard fat from baking pan and pour remaining thawed
plum sauce over the duck. We recommend removing thawed* meat
FOR BEST RESULTS
1. Bring a pot of water to a boil. Place packaged duck
in pot, reduce to a simmer and heat 12-15 minutes.
2. Remove bag, open carefully with scissors and
serve.**
FOR BEST RESULTS
moulard duck legs confit See page 6 for details.
7-8 ounce duck leg; serves 1 Remove thawed meat from the refrigerator
2. Remove duck from packaging, place in a roasting
pan and heat throughout for about 15 minutes.
To achieve a crisp outside, pan-sear on medium
10 minutes skin-side down and 3-4 minutes
meat side down.
FOR BEST RESULTS


Bison (Buffalo)
TOC
Bison (buffalo) bison (buffalo) sirloin

strip steaks
bison (buffalo) 10 ounce steak
tenderloin filets with We recommend removing thawed* meat
gorgonzola butter from the refrigerator 15-20 minutes before cooking.
4 6 ounce filets; serve 4 1. Preheat oven to 375°F.

2. In a large skillet, heat 2 teaspoon of olive oil on
medium-high. Add steaks and season with salt and
pepper or your favorite herb.
4 bison (buffalo) filets, thawed* 3. Sear 1½ minutes per side, then transfer to an
2 teaspoons olive oil oven-safe pan and roast 3-4 minutes on each side, or
to desired internal temperature.
Allen Brothers gorgonzola butter FOR BEST RESULTS
2. In a large skillet, heat olive oil until almost smoking.
3. Sear filets 1 minute per side then roast in the 15-20 minutes before cooking.
oven 4-6 minutes on each side, or to desired internal
temperature.
4. Place 1 tablespoon of chilled gorgonzola butter on
each filet. bison (buffalo) tenderloin
FOR BEST RESULTS roast for Châteaubriand
3.5 pound roast; serves 6-8
See page 6 for details. We recommend removing thawed* meat
Remove thawed meat from the refrigerator from the refrigerator one hour before cooking.
2. Slice 2 cloves of garlic into 8-10 pieces.
3. With a paring knife, cut a slit half an inch into the
roast and push a garlic slice into the slit. Repeat,
spacing garlic slices evenly in roast.
4. Lightly brush roast with olive oil and season with
salt and pepper or your favorite herb.
5. Place on a roasting pan and roast about 45-50
minutes for medium-rare or to desired internal
temperature.
6. Cover loosely with foil and let rest 10-20 minutes
before slicing.
(continued)
venison
TOC
FOR BEST RESULTS

venison sirloin strip
See page 6 for details. medallions with
teriyaki marinade
8 4 ounce medallions; serve 4

venison
8 4 oz venison medallions, thawed*
venison rib chops Teriyaki Marinade

6 3-4 ounce chops; serve 3 ¼ cup olive oil
We recommend removing thawed* meat ¼ cup soy sauce
from the refrigerator 15-20 minutes before cooking. 1 tablespoon lemon juice
1. Preheat oven to 400°F or grill to medium-high. 1 tablespoon rice vinegar
2. Lightly brush chops with olive oil and season with 1 tablespoon fresh ginger, peeled and grated
salt and pepper or your favorite herb. 1 clove garlic, minced
3. Place on a roasting pan and roast 4-6 minutes ¼ teaspoon red pepper flakes
on each side for medium-rare or to desired internal
temperature. 1. Mix together marinade ingredients. Marinate
medallions 2-4 hours in the refrigerator, turning a
FOR BEST RESULTS couple of times.
*Thaw packaged meat on a dish in the refrigerator. 2. Grill on medium-hot 4-5 minutes or to desired
See page 6 for details. internal temperature.
15-20 minutes before cooking. FOR BEST RESULTS
sauces
TOC
SAUCES 3 oz white wine, such as chablis

All of our glace can be used in stock or sauce recipes ¼ cup whipping cream or crème fraîche
by diluting 2 parts water to 1 part glace. 4 tablespoons glace de veau, or glace de poulet,
thawed
Simply cut off the amount of glace you need from the
1 pound package. May be stored unopened in the salt and pepper, to taste
freezer for up to 6 months.
1. In a hot sauté pan, add clarified butter, shallots,
garlic and mushrooms. Sauté about 2 minutes, add
wine and reduce by two-thirds.
currant port wine sauce 2. Add whipping cream or crème fraîche and reduce
to preferred thickness.
Serves 6-8
3. Add glace and heat through. Salt and pepper to
1 oz clarified butter or Allen Brothers seafood butter taste. Serve on beef steaks, tenderloin, veal chops
1 tablespoon chopped shallots and slices.
4 ounces port wine – excellent quality
4 tablespoons currant jelly or lingonberries
4 tablespoons Allen Brothers glace de veau, red wine mustard sauce
d’agneau, or poulet, thawed Serves 6-8
2 tablespoons chilled unsalted butter or beurre
2 tablespoons clarified butter or Allen Brothers
manié
Seafood Butter
1 tablespoon balsamic vinegar
1 tablespoon chopped shallots
4 oz red wine
1. In a hot sauté pan, add clarified butter and shallots. ½ to 1 tablespoon ground mustard
Add port wine and reduce by two-thirds. 4 tablespoons glace de veau, d’agneau, or poulet,
2. Add currant jelly or lingonberries and glace. Heat to thawed
a simmer then remove from heat. 2 tablespoons chilled unsalted butter or beurre
3. Add chilled butter or beurre manié and stir. Add manié
balsamic vinegar. Salt and pepper to taste. Serve on salt and pepper, to taste
beef steaks, tenderloin, veal chops and slices.
1. In a hot sauté pan, add clarified butter and shallots.
Add red wine and reduce by two-thirds.
creamy mushroom sauce 2. Add mustard and glace. Heat to a simmer and
remove from heat.
Serves 6-8
3. Add chilled butter or beurre manié and stir. Salt
1 oz clarified butter or Allen Bothers seafood butter and pepper to taste. Serve on beef, veal and chicken
1 tablespoon chopped shallots breasts.
1 teaspoon chopped garlic

4 oz sliced mixed mushrooms, such as cremini,
oyster or portobello
(continued)
Heat & Serve Selections
TOC
heat & serve selections barbecue beef

10 ounce package; serves 2-3
braised brisket
Heat from frozen
3.5 pound brisket; serves 3-4
1. Bring pot of water to a boil. Place frozen packaged
We recommend removing thawed* meat beef in pot and reduce to a simmer.
2. Heat 20-25 minutes (if thawed, cooking time is
1. Bring a pot of water to a boil. Place packaged 12-15 minutes). Serve.**
brisket in pot and reduce to a simmer.
FOR BEST RESULTS
2. Heat 55-60 minutes. Serve.**
FOR BEST RESULTS released and contents will be extremely hot.
braised short ribs country
**Be careful handling and opening bags. Steam will be or barbecue style
released and contents will be extremely hot. 1 rib; serves 1

braised pot roast 1. Bring a pot of water to a boil. Place packaged ribs in
3.5 pound POT ROAST; serves 3-4 pot and reduce to a simmer.
We recommend removing thawed* meat 2. Heat 35-40 minutes. Serve.**

FOR BEST RESULTS
1. Bring a pot of water to a boil. Place packaged roast *Thaw packaged meat on a dish in the refrigerator.
in pot and reduce to a simmer. See page 6 for details.
2. Heat 55-60 minutes. Serve.** Remove thawed meat from the refrigerator
For individual pot roasts, thaw and heat in simmering 15-20 minutes before cooking.
water 35-40 minutes. **Be careful handling and opening bags. Steam will be
FOR BEST RESULTS

TOC
Wagyu smoked barbecue smoked barbecued

brisket with whiskey sauce beef back ribs
6-9 ounce brisket; serves 1 One package; serves 1-2

from the refrigerator 15-20 minutes before cooking. from the refrigerator 15-20 minutes before cooking.
Heat from thawed Heat from frozen

1. Bring pot of water to a boil. 1. Bring pot of water to a boil.
2. Place packaged brisket in pot and reduce to a 2. Place packaged ribs in water and reduce heat to
simmer. simmer.
3. Heat 20-25 minutes. 3. Simmer 40-45 minutes. Serve.**
4. Remove bag. Carefully cut corner of the bag with
scissors on a diagonal and pour gravy into a container. Heat from thawed
Skim off excess oil.** 1. Simmer 25-30 minutes. Serve.**
5. Open bag completely and place ribs on a plate.
Oven
6. Pour desired amount of gravy over ribs.
Heat from frozen 2. Place on pan and cook for 15 minutes or until
1. Bring pot of water to boil. heated through. Remove from oven and serve.
2. Place packaged frozen brisket in pot and reduce to Grill

simmer.
1. Preheat grill to medium.
3. Heat 40-45 minutes.
2. Grill ribs 4-5 minutes on each side.
4. Remove bag. Carefully cut corner of the bag with
scissors on a diagonal and pour gravy into a container. FOR BEST RESULTS
Skim off excess oil.**
5. Open bag completely and place ribs on a plate. See page 6 for details.
6. Pour desired amount of gravy over ribs. Remove thawed meat from the refrigerator
FOR BEST RESULTS
*Thaw packaged meat on a dish in the refrigerator. released and contents will be extremely hot.
TOC
braised domestic lamb Wagyu meatloaf

& veal osso buco serves 4-6
1.5 pound shank; serves 1 We recommend removing thawed* meat

from the refrigerator 15-20 minutes before cooking. 1. Bring 20 cups of water to a boil in a large stockpot.
Place packaged meatloaf in pot and simmer
uncovered 65 minutes. Serve.**
Heat from thawed
1. Bring a pot of water to a boil. FOR BEST RESULTS
2. Place packaged shanks in pot, reduce to a simmer *Thaw packaged meat on a dish in the refrigerator.
and heat 17-20 minutes. Serve.** See page 6 for details.
Heat from frozen
1. Bring pot of water to a boil. Place packaged
frozen shanks in pot, reduce to a simmer and heat
20-25 minutes. Serve.**
FOR BEST RESULTS

Wagyu corned beef hash
15-20 minutes before cooking. We recommend removing thawed* meat
released and contents will be extremely hot. 1. In a large skillet, heat 2 tablespoons of butter or oil
on medium-high until almost smoking.
2. Add hash and sauté on medium to high heat,
Wagyu sloppy joes allowing the bottom to get crisp.

3. Using a spoon, make indentations in the hash and
1 pound bag; serves 1-2
crack eggs into them.
1. Bring pot of water to a boil. Place frozen package 4. Cover and reduce heat to medium-low.
in pot and reduce to a simmer.
5. Cook eggs to desired level of doneness.
2. Heat 15-20 minutes (if thawed, cooking time is
6. Scoop out carefully with spatula and serve.
10-12 minutes). Serve.**
FOR BEST RESULTS

FOR BEST RESULTS

TOC
Wagyu meatballs beef stew

1 pound bag; serves 2-4 1 pound package; serves 1-2
We recommend removing thawed* meat 1. Bring pot of water to a boil. Place frozen package
from the refrigerator 15-20 minutes before cooking. in pot and reduce to a simmer.
Heat from thawed
1. Bring pot of water to a boil. Place packaged FOR BEST RESULTS
meatballs in pot and reduce to a simmer. **Be careful handling and opening bags. Steam will be
2. Heat 10-15 minutes. Serve.** released and contents will be extremely hot.
Heat from frozen

meatballs in pot and reduce to a simmer.
beef goulash
14 ounce package; serves 2
FOR BEST RESULTS goulash in pot and reduce to a simmer (if thawed,
cooking time is 10-12 minutes).
See page 6 for details. 2. Heat 20-25 minutes. Serve.**
FOR BEST RESULTS
steakhouse chili beef Stroganoff

1 pound package; serves 1-2 14 ounce package; serves 2
1. Bring pot of water to a boil. Place frozen packaged 1. Bring pot of water to a boil. Place frozen packaged
chili in a pot and reduce to a simmer. Stroganoff in pot and reduce to a simmer.
2. Heat 15-20 minutes. Serve.** 2. Heat 20-25 minutes (if thawed, cooking time is
12-15 mintues). Serve.**
FOR BEST RESULTS
FOR BEST RESULTS
released and contents will be extremely hot. **Be careful handling and opening bags. Steam will be
TOC
cabbage rolls coq au vin

28 ounce package; serves 4-6 23 ounce package; serves 2-3
1. Bring pot of water to a boil. Place frozen packaged 1. Bring pot of water to a boil. Place frozen packaged
cabbage rolls in pot and reduce to a simmer. coq au vin in pot and reduce to a simmer.
2. Heat 20-25 minutes (if thawed, cooking time is 2. Heat 20-25 minutes (if thawed, cooking time is
12-15 mintues). Serve.** 12-15 mintues). Serve.**

**Be careful handling and opening bags. Steam will be **Be careful handling and opening bags. Steam will be
released and contents will be extremely hot. released and contents will be extremely hot.
Malaysian lamb curry shepherd’s pies beef & lamb

15 ounce package; serves 2 1 pound pie; serves 1-2
1. Bring pot of water to a boil. Place frozen packaged 1. Preheat oven to 400°F.
lamb curry in pot and reduce to a simmer. 2. Remove plastic cover from pie and place the
2. Heat 20-25 minutes (if thawed, cooking time is frozen container on a baking sheet.
12-15 mintues). Serve.** 3. Heat 45-55 minutes to an internal temperature
of 155°F.
FOR BEST RESULTS
pot pies
chicken & dumplings seafood chowder, chicken, beef
tenderloin & pork
1 pound pie; serves 1-2
chicken and dumplings in pot and reduce to a simmer. 1. Preheat oven to 400°F.
2. Heat 20-25 minutes (if thawed, cooking time is 2. Remove plastic cover from pie and place the
12-15 mintues). Serve.** frozen container on a baking sheet.
3. Heat 45-65 minutes to an internal temperature

FOR BEST RESULTS of 155°F.
**Be careful handling and opening bags. Steam will be 4. Let rest 5-7 minutes before serving.
FOR BEST RESULTS
To help the crust brown on chowder and chicken pot
pies, brush beaten egg yolks or cream on top of the
crust before baking. Avoid edges to prevent burning.

Heat & Serve Selections & SAUSAGES & dogs
TOC
veal paprikash bratwurst

16 ounce package; serves 2
1. Bring pot of water to a boil. Place frozen packaged from the refrigerator 15-20 minutes before cooking.
veal paprikash in pot and reduce to a simmer. 1. Add one can of beer to pot of water and bring to a
2. Heat 20-25 minutes (if thawed, cooking time is boil. Remove bratwurst from packaging and heat in
12-15 mintues). Serve.** boiling water 3-5 minutes.
2. Finish by browning in a skillet with a little oil and
FOR BEST RESULTS sautéed onions or grilling to a golden brown.
**Be careful handling and opening bags. Steam will be 3. Serve on your favorite bun or roll.
FOR BEST RESULTS
sausages & dogs See page 6 for details.
steak dogs
from the refrigerator 15-20 minutes before cooking. gourmet sausages
boil We recommend removing thawed* meat
1. Bring pot of water to a boil. Remove steak dogs
from packaging and heat in boiling water 3-5 minutes. 1. Bring pot of water to a boil. Remove sausages
Or, split and brown in a skillet with a little olive oil or from packaging and heat in boiling water or in a skillet
butter to bring out the full flavor. 3-5 minutes or slice and sauté to serve in your
2. Serve on your favorite bun or roll. favorite recipe.
Grill FOR BEST RESULTS
1. Grill on medium heat 4-6 minutes or until heated *Thaw packaged meat on a dish in the refrigerator.
through and plump. See page 6 for details.
2. Serve on your favorite bun or roll. Remove thawed meat from the refrigerator
These instructions apply for our skinless steak dogs,
as well.
FOR BEST RESULTS

SAUSAGES & dogs & Shellfish
TOC
international sausage shelled whole lobster

sampler 5.5-6.5 ounce bAG; serves 1
We recommend removing thawed* lobster

1. Open package and remove all lobster meat.
1. Bring pot of water to a boil. Remove sausages from
packaging and cook in boiling water 5-8 minutes. 2. Cut tail piece into 3 pieces.
2. Finish by browning in a skillet with 1 teaspoon of oil 3. In non-stick skillet, heat 3 tablespoons butter over
for 3-4 minutes. medium heat.
3. Serve on a bun or roll, with pasta, grains, eggs or as 4. Add a sprinkle of salt and pepper and a squeeze of
a side dish. fresh lemon.
5. Sauté over medium heat until opaque. Serve
immediately.
seafood Other options: Grated ginger, minced garlic and red

pepper flakes can also be added into the butter when
cooking the lobster.
cooked whole lobster
1.5-1.75 pound lobster; serves 1
We recommend removing thawed* lobster lobster tails

from the refrigerator 15-20 minutes before cooking. Two lobster tails serve 1; one giant tail serves 2
We recommend removing thawed* lobster tails

Steam
1. Place lobster in steaming steamer and cover.
Boil
2. Steam for 3-3½ minutes.
1. Bring 2-4 quarts of water to a boil.
Boil 2. Add 1 teaspoon of Tabasco® sauce, 3 whole cloves,
1. Place ½ inch of water in the bottom of a large pot. dash of salt, 4 whole peppercorns and 1 bay leaf.
2. Bring the water to a boil, place lobster in pot 3. Add lobster and simmer until opaque in center,
and cover. 8-12 minutes depending on weight.
3. Steam or boil for 2½-3 minutes. 4. Serve hot as an entrée or cool and shelled for
other recipes.
4. Serve with Allen Brothers Seafood Butter and
fresh-cut lemons.
Grill
FOR BEST RESULTS 2-4 lobster tails
*Thaw packaged lobster on a dish in the refrigerator. 8 tablespoons Allen Brothers Seafood Butter, melted
See page 6 for details. 1 clove garlic, minced
Remove thawed lobster from the refrigerator juice of 1 lemon
1. Split tails in two, length-wise with kitchen shears,
keeping the meat in the half shells.
(continued)
Shellfish
TOC
2. Combine butter, garlic and lemon.

Alaskan king crab legs
3. Lightly brush meat with butter mixture.
2-pound box; serves 2-4
4. Sear meat-side down on medium-hot grill for 3
minutes. Turn and grill shell-side down until lobster We recommend removing thawed* crab legs
meat turns opaque white but not dry, 5-12 minutes from the refrigerator 15-20 minutes before cooking.
depending on weight.
5. Brush meat again with butter mixture and serve. Steam
1. Place crab legs in a steamer basket or large pot.
FOR BEST RESULTS
2. Fill pot with an inch of water and bring to a boil.
*Thaw packaged lobster on a dish in the refrigerator.
3. Reduce heat and steam covered about 5 minutes.**
Remove thawed lobster from the refrigerator Broil
1. Split crab legs and lightly brush with Allen Brothers
Seafood Butter, melted.
2. Place meat-side down on a broiler pan and position
lobster cakes about 4 inches from heat.
Serve 1-2 cakes as an appetizer or 3 as an entrée 3. Broil 3-4 minutes.
We recommend removing thawed* cakes Bake

1. Split crab legs and lightly brush with Allen Brothers
Seafood Butter, melted.
Bake
2. Place in baking pan with ½ inch water and cover
1. Preheat oven to 400°F. with foil.
2. Place on a baking sheet lined with foil and bake 3. Bake 15 minutes or until hot. Serve with
12-17 minutes. Allen Brothers Seafood Butter and fresh-cut lemons.
Pan-fry FOR BEST RESULTS

1. Preheat skillet with 3 tablespoons of oil to medium. *Thaw packaged crab legs on a dish in the refrigerator.
2. Cook 3-4 minutes per side, turning carefully. See page 6 for details.
Remove thawed crab legs from the refrigerator
lobster Newburg **When including in a soup or stew, add during the

last 5 minutes of cooking. This product is precooked.
One casserole serves 1-2 Please be careful not to overcook.
2. Remove plastic cover from dish and place the
frozen container on a baking dish.
3. Heat 40-45 minutes until toasts are golden brown

and Newburg is bubbling.
Shellfish
TOC
colossal lump crab meat Maryland-style crab cakes

One pound of crab meat; serves 4 2-3 3 ounce crab cakes; serve 1
We recommend removing thawed* crab meat We recommend removing thawed* crab cakes
3 6.5 oz containers of Bake

Allen Brothers lump crab meat** 1. Preheat oven to 350°F.
½ cup mayonnaise 2. Lightly brush crab cakes with olive oil and place on a
½ cup bottled chili sauce baking sheet.
1 tablespoon lemon juice 3. Turn once during baking.
1 tablespoon horseradish Frozen: Cook 25 minutes
dash of Worcestershire sauce Thawed: Cook 15 minutes
¼ cup scallions, sliced

Pan-fry
1 5 oz can of water chestnuts, drained and sliced
1. Thaw packaged crab cakes on a dish in the
¼ cup red bell pepper, diced refrigerator.*
1. Mix mayonnaise, chili sauce, lemon juice, 2. Preheat skillet with thin layer of oil to medium-high.
horseradish and Worcestershire in a large bowl. 3. Cook 3-5 minutes each side (or until golden brown).
2. Drain brine from crab meat and check for any crab
shell pieces. FOR BEST RESULTS
3. Combine crab meat, scallions, water chestnuts and *Thaw packaged crab cakes on a dish in the
red bell pepper. refrigerator. See page 6 for details.
4. Toss with mayonnaise mixture, add salt and pepper Remove thawed crab cakes from the refrigerator
if desired, and serve on lettuce leaves. 15-20 minutes before cooking.
FOR BEST RESULTS

**When including in a soup or stew, add during the
last 5 minutes of cooking. This product is precooked.
Please be careful not to overcook.
SHELLFISH
TOC
Maryland soft-shell crabs crab-stuffed

12 3.25 ounce crabs; serve 6-12 as an
appetizer or 4-6 as an entrée black tiger shrimp
16 shrimp; serve 8-16 as an appetizer
We recommend removing thawed* crabs
16 shrimp; serve 4 as an entrée
We recommend removing thawed* shrimp
Sauté from the refrigerator 15-20 minutes before cooking.
1. Pat crabs dry with paper towel. 1. Preheat oven to 400°F.

2. Mix 4 cups of flour with 1 teaspoon salt, ½ teaspoon 2. Place on a baking sheet and bake until shrimp are
red pepper and ½ teaspoon white pepper. cooked through and meat is opaque (10-12 minutes).
3. Lightly dredge crabs in seasoned flour.
4. In a large skillet, heat butter.
5. Add garlic and sauté 1-2 minutes. Remove garlic. jumbo white shrimp &
6. Sauté until lightly browned, 3 minutes each side.
colossal black tiger shrimp
7. Squeeze a little fresh lemon or lime juice over crabs
2 pounds shrimp; serve 4-6
before serving.
We recommend removing thawed* shrimp
Deep-fry from the refrigerator 15-20 minutes before cooking.
1. Pat crabs dry with paper towel.
2 pounds shrimp, thawed*
2. Prepare batter by whisking equal amounts of egg
whites and water.
1 teaspoon red pepper flakes
3. For seasoned flour, mix 4 cups of flour with with
1 teaspoon salt, ½ teaspoon red pepper and ½ 2 lemons, halved
teaspoon white pepper. 2 cloves garlic, minced
4. Dip crabs in batter, drain, then lightly dredge in 1 tablespoon gingerroot, peeled and grated
seasoned flour. Shake to remove excess flour.
5. Deep-fry at 350°F, turning often, until lightly brown 1. Rinse shrimp and pat dry.
and crisp, about 3 minutes. 2. In a large skillet, sauté shrimp on medium-high
with olive oil, red pepper flakes, lemon, garlic and
FOR BEST RESULTS gingerroot until shrimp curls and turns opaque.
*Thaw packaged crabs on a dish in the refrigerator. 3. Serve immediately.
Remove thawed crabs from the refrigerator FOR BEST RESULTS
15-20 minutes before cooking. *Thaw packaged shrimp on a dish in the refrigerator.
Remove thawed shrimp from the refrigerator
SHELLFISH & Fish
TOC
shrimp cocktail yellowfin tuna steaks

3-5 shrimp; serve 1 4 7-9 ounce steaks; serve 4
We recommend removing thawed* shrimp We recommend removing thawed* fish

1. Bring 2-4 quarts water to a boil.

Sauté & Roast
2. Add 1 teaspoon Tabasco,® 2 cloves, 4 whole
peppercorns, dash of salt and 1 bay leaf. 1. Pat steaks dry.
3. Add shrimp and simmer until shrimp turn opaque 2. Preheat oven to 400°F.
and curl, about 4 minutes. 3. Heat 1 tablespoon olive oil or sesame oil in a large
4. Chill shrimp before serving, allow approximately nonstick skillet on medium-high.
2 hours. 4. Gently place tuna steaks in hot skillet and season
with salt and pepper.
5. Sauté until browned, about 1 minute per side.
jumbo sea scallops 6. Transfer to a baking dish and roast in the oven
6-8 minutes or to desired doneness.
20 scallops; serve 4
We recommend removing thawed* scallops Grill

from the refrigerator 15-20 minutes before cooking. 1. Lightly brush tuna with olive oil and season with salt
and pepper.
20 jumbo sea scallops, thawed*
3. Oil grate and gently grill 4-6 minutes per side or to
juice of ½ lemon
desired doneness.
½ cup dry white wine
salt and pepper, to taste FOR BEST RESULTS
*Thaw packaged fish on a dish in the refrigerator.
1. Pat scallops dry. See page 6 for details.
2. In a large nonstick skillet, sauté scallops on Remove thawed fish from the refrigerator
medium-high with olive oil and salt and pepper until 15-20 minutes before cooking.
golden brown on one side, about 2 minutes.
3. Turn, squeeze lemon on scallops, and add wine.
4. Simmer and let reduce, 2-3 minutes.
5. Drizzle with reduction and serve.
FOR BEST RESULTS

*Thaw packaged scallops on a dish in the refrigerator.
Remove thawed scallops from the refrigerator
Fish
TOC
yellowfin tuna in Atlantic salmon filets

Mediterranean sauce 8 ounce steak
4 8 ounce steaks; serve 4 We recommend removing thawed* fish

We recommend removing thawed* fish
Sauté
4 8 oz yellowfin tuna steaks, thawed* 1. Pat filets dry.
5 tablespoons olive oil 2. In a large nonstick skillet, heat 1 tablespoon olive oil
1 cup onion, finely chopped on medium-high.
6 garlic cloves, minced 3. Gently place salmon filets in hot skillet and season
with salt and pepper.
1 16 oz can chopped tomatoes
4. Sauté 4-6 minutes per side or to desired doneness.
1 cup fresh basil leaves
2 tablespoons capers, drained and rinsed Grill
½ cup kalamata olives 1. Lightly brush salmon with olive oil and season with
salt and pepper, to taste salt and pepper.
1. In a large skillet, heat 3 tablespoons of olive oil on
3. Oil grate and gently grill 4-6 minutes per side or to
medium.
desired doneness.
2. Add onions and garlic and sauté until transparent
and slightly brown, about 6 minutes. FOR BEST RESULTS
3. Stir in tomatoes, basil, capers and olives. Simmer *Thaw packaged fish on a dish in the refrigerator.
until mixture thickens, stirring occasionally, about See page 6 for details.
15 minutes. Set aside.
Remove thawed fish from the refrigerator
4. In another large skillet, heat remaining 2 15-20 minutes before cooking.
tablespoons olive oil on medium-high.
5. Add steaks and season with salt and pepper.
6. Cook until browned, about 1 minute per side.
7. Pour tomato mixture over steaks and simmer until
traditional Scottish-style
opaque in center, about 5 minutes. smoked salmon
FOR BEST RESULTS Thaw packaged salmon on a dish in the refrigerator.
Frozen salmon can be stored for 3 months. After
*Thaw packaged fish on a dish in the refrigerator. thawing, enjoy within 7 days. Serve for breakfast,
See page 6 for details. brunch, sandwiches, hors d’oeuvres or appetizers.
FISH
TOC
grilled salmon with salmon pinwheels

rosemary & balsamic glaze 6 ounce pinwheel; Serves 1
4 8 ounce filets; serve 4 We recommend removing thawed* fish

Oven bake
4 8 oz Atlantic salmon filets, thawed* 1. Preheat oven to 400°F.
½ cup balsamic vinegar 2. Place salmon pinwheels on foiled baking pan.
½ cup dry white wine 3. Bake for 15-18 minutes and serve.
2 tablespoons fresh lemon juice
FOR BEST RESULTS
2 tablespoons dark brown sugar
1 clove garlic, minced
1 tablespoon fresh rosemary leaves, chopped
salt and pepper, to taste 15-20 minutes before cooking.
1. Combine all ingredients except salmon in a sauté

pan. Boil until reduced, about 15 minutes. (This glaze
can be made a day in advance.) sea bass
2. Heat grill to medium-high. 7-9 ounce steak
3. Oil grate.
4. Season filets with salt and pepper and gently grill from the refrigerator 15-20 minutes before cooking.
about 4 to 6 minutes per side or to desired doneness.
5. Drizzle with glaze before serving. Sauté
1. Pat filets dry.
FOR BEST RESULTS
See page 6 for details. 3. In large skillet, heat 1 tablespoon olive oil on
medium high heat.
15-20 minutes before cooking. 4. Salt and pepper fillets and gently place sea bass in
hot skillet.
5. Sauté 2 minutes on each side.
6. Place in oven for 10-12 minutes. Fish is done when
opaque throughout and flaky.
FOR BEST RESULTS

FISH
TOC
swordfish steaks grilled swordfish with

8 ounce steak
mango & cucumber salsa
We recommend removing thawed* fish 4 8 ounce steaks; serve 4
Oven bake
1. Pat fish dry. 4 8 oz swordfish steaks, thawed*
2. Preheat oven to 400°F. ¼ cup fresh lime juice
3. Place steaks in a baking dish. 1 tablespoon honey
4. Lightly brush with olive oil and season with salt 1 tablespoon olive oil
and pepper. 1 teaspoon ground coriander
5. Roast 8-12 minutes or to desired doneness.
Mango & Cucumber Salsa
FOR BEST RESULTS 1 mango, diced
*Thaw packaged fish on a dish in the refrigerator. 1 red pepper, diced
1 cucumber, peeled, seeded, and diced
1 jalapeño, finely minced without seeds
1 tablespoon fresh cilantro, finely chopped
juice of 1 lime
1 teaspoon sugar
1. Pat steaks dry.

2. Mix lime, honey, oil and coriander in a baking dish.
3. Coat steaks in marinade. Marinate at room
temperature for 20 minutes, turning once.
4. Mix salsa ingredients, set aside.
5. Heat grill to medium-high, and oil grate.
6. Remove steaks from marinade and season with salt
and pepper.
7. Grill 3-4 minutes per side or to desired doneness.
8. Top with salsa and serve.
FOR BEST RESULTS

fish
TOC
halibut steaks 5. Gently turn steaks, then bake in marinade

uncovered until just opaque, 8-12 minutes.
8 ounce steak
6. Remove steaks to a platter and cover loosely with
We recommend removing thawed* fish foil to keep warm.
from the refrigerator 15-20 minutes before cooking. 7. Transfer remaining marinade to a saucepan and
boil until reduced enough to coat a spoon, about 6
1. Pat steaks dry.
minutes.
8. Spoon reduced marinade over steaks and sprinkle
3. Place steaks in a baking dish. with chopped scallions.
4. Lightly brush with olive oil and season with salt and
lemon pepper. FOR BEST RESULTS
5. Roast 8-12 minutes or to desired doneness. *Thaw packaged fish on a dish in the refrigerator.
FOR BEST RESULTS Remove thawed fish from the refrigerator
*Thaw packaged fish on a dish in the refrigerator. 15-20 minutes before cooking.
caviar
refrigerated refrigerated
type unopened opened
halibut with citrus & soy Osetra,Paddle Fish 60 days 3 days
4 8 ounce steaks; serve 4 Rainbow Trout,

White Fish, Tobiko 60 days 1 week
4 8 oz halibut steaks, thawed*

½ cup pineapple juice
/3 cup orange juice
1
/3 cup soy sauce

1
3 tablespoons fresh ginger, peeled and grated

2 tablespoons sesame seed oil
1 pinch cayenne pepper
1. Pat steaks dry.

2. Mix juices, soy, ginger, sesame seed oil, and
cayenne pepper in a glass baking dish.
3. Coat steaks in marinade. Marinate steaks in the
refrigerator for 2 hours, turning once.
(continued)
GOURMET SIDES & seafood soups
TOC
Gourmet sides seafood soups

Creamed spinach, tomato squash gratin, green bean
casserole, macaroni & cheese, cranberry fennel bouillabaisse
cornbread, gourmet potatoes, mushroom truffle One paired serving of two 16 ounce bags;
mashed potatoes, basil & goat cheese mashed serves 2-4
potatoes, wasabi mashed potatoes, garlic chive
mashed potatoes, chipotle sweet potatoes, braised We recommend removing thawed bouillabaisse
rosemary sweet potatoes, scalloped potato & turnip from the refrigerator 15-20 minutes before cooking.
au gratin and pork & beans
1. In a large pot, boil one bag of seafood broth and one
bag of seafood until thoroughly heated, 12-15 minutes.
Oven
2. Mix contents of the bags in one bowl. Serve.**
1. Defrost gourmet side in refrigerator.
2. Remove lid and cover container with foil. FOR BEST RESULTS
3. Heat in 350°F oven for 20-30 minutes until hot. **Be careful handling and opening bags. Steam will be
4. Stir or adjust so as not to disturb layers, as
applicable, and serve.
Microwave
lobster chowder
1. Defrost gourmet side in refrigerator.
2. Unseal plastic lid and place loosely on top of with pancetta
container. 16 ounce bag; serves 1-2
3. Place in center of microwave. We recommend removing thawed chowder

4. Heat for 3-5 minutes on high (depending on power from the refrigerator 15-20 minutes before cooking.
of microwave), until hot.
1. In a large pot of water, boil bag of chowder until
5. Stir or adjust so as not to disturb layers, as thoroughly heated, 12-15 minutes.
applicable, and serve.
2. Carefully shake to mix contents of bag. Serve.**
FOR BEST RESULTS

seafood soups & APPETIZERS
TOC
lobster bisque with truffles appetizers

We recommend removing thawed bisque lollipop lamb chops

from the refrigerator 15-20 minutes before cooking. 12 chops; serve 5-7
1. In a large pot of water, boil bag of bisque until We recommend removing thawed* meat
thoroughly heated, 12-15 minutes. from the refrigerator 15-20 minutes before cooking.
Sauté
FOR BEST RESULTS
1. In a large skillet, heat 1 tablespoon of olive oil on
**Be careful handling and opening bags. Steam will be medium-high until almost smoking. Sauté chops 1-2
released and contents will be extremely hot. minutes per side.
Grill
clam chowder 1. Lightly brush chops with olive oil and season with
salt and pepper.
2. Grill on medium-high for 1-2 minutes per side.
We recommend removing thawed chowder
from the refrigerator 15-20 minutes before cooking. FOR BEST RESULTS
1. In a large pot of water, boil bag of chowder until
thoroughly heated, 12-15 minutes.
FOR BEST RESULTS

released and contents will be extremely hot. black winter truffle butter
& white truffle butter
5 ounce container; serves 6-12
These all-natural French butters are delivered frozen.

They can be stored in the freezer for 1 year — simply
scoop out what you need each time — or refrigerate
up to 3 months. Use these versatile butters to impart
truffle flavor to steaks, seafood, chicken and pasta.

APPETIZERS
TOC
French mousse & sausages in

pâté collection puff pastry assortment
6-7 ounce each 24 appetizers; serve 5-7
1. Thaw the mousse and pâté in their containers on a 1. Preheat oven to 400°F.
dish in the refrigerator. 2. Place FROZEN franks on a baking sheet and bake
2. Gently loosen contents from the sides of the until golden brown, 15-20 minutes. Check to prevent
containers with a knife, then turn upside down over overcooking.
a plate, allowing the mousse and pâté to slide out of
their containers while maintaining their shapes.
Serve with crackers, mini toasts, fresh bread,
cornichons, olives and mustards. samosas
24 appetizers; serve 5-7

seafood artichoke dip 2. Place FROZEN samosas on a baking sheet and bake
10 ounce ramekin; serves 3-6
until golden brown, 10-12 minutes. Check to prevent
overcooking.
1. Place packaged FROZEN dip in warm water for
30 seconds, then pop it out of the plastic cup and
place in the provided ceramic ramekin.
2. Let dip temper at room temperature for cocktail franks in
about an hour.
puff pastry
3. Preheat oven to 400°F. 48 appetizers; serve 10-15
4. Bake 20-25 minutes until hot and bubbling.
5. Serve immediately with bread or crackers.
2. Place FROZEN franks on a baking sheet and bake
until golden brown, 15-20 minutes. Check to prevent
overcooking.
beef and chicken
Wellington appetizers
15 appetizers; serve 5-7 vegetable eggrolls,
1. Preheat oven to 425°F. potato puffs, spinach
2. Place FROZEN appetizers on a foil-lined baking potato puffs and beef &
sheet and bake until golden brown, 20-25 minutes.
Check to prevent overcooking. mushroom turnovers
3. Let rest 5 minutes before serving. 50 appetizers; serve 10-15

2. Place FROZEN puffs and turnovers on a baking sheet
and bake until golden brown, 15-20 minutes. Check to
prevent overcooking.
DESSERTS
TOC
desserts caramel tiramisu cake caramel apple pie

4.25 pound cake; serves 14 1 pie; serves 8-12
pumpkin Cognac
cheesecake hummingbird cake peach cobbler
4 pound cheesecake; serves 14
4.75 pound cake; serves 12-14 3 pound cobbler; serves 6-8
ginger cheesecake grandma’s cherry berry pie

3.5 pound cheesecake;
serves 12-14
chocolate cake one pie; serves 6-8
4 pound cake; serves 16

key lime pie
Eli’s famous
cheesecakes great grandma’s 2.5 pound pie; serves 6-8
All our cheesecakes are

chocolate cake
presliced for beautifully 9 pound cake; serves 16+ pecan pie from Georgia
wedged portions 2.25 pound pie; serves 6-8
Cake is so tall, we recommend
slicing a quarter of it and serving
the original favorite to four guests for a dramatic sour cherry peach tart
cheesecake wheel presentation. 3 pound tart; serves 14-16
3.6 pound cheesecake; serves 16
white chocolate petits fours
each crazy candy mousse cake 2 boxes of 48; serve 12-24
sampler, and 10" cake; serves 8-10
original cheesecake chocolate soufflés

4.1 pound cheesecake; serves 14 chocolate caramel 2.6 ounce soufflé; serves 1
pecan cake
chocolate coconut
filo purses
carrot cake 3 ounce pastry; serves 1
4.75 pound cake; serves 10-12
assorted dessert bars

coconut cake twenty bars; serve 20+
4.75 pound cake; serves 10-12
red velvet cake

Cabernet pear tart

1.5 pound tart; serves 6-8
All prices subject to change without notice. © 2008 Allen Brothers Inc.

index
TOC
Alaskan king crab legs 52 filets mignons (boneless & bone-in) 9 chocolate coconut filo purses 63
appetizers 39-40, 61-62 porterhouse 12 chocolate soufflés 63
bacon wrapped quail 39 ribeyes (boneless & bone-in) 10 corned beef hash 47
beef & mushroom turnovers 62 sirloin strips (boneless & bone-in) 10 cornish hens 36
beef Wellington 62 top sirloins 12 crab, see shellfish
chicken Wellington 62 bison (buffalo) 42
cocktail franks in puff pastry 62 sirloin strip steaks 42 dessert bars 63
foie gras 40 tenderloin filets 42 dessert collection 63
French mousse & pâté collection 62 tenderloin roast duck 40-41
lollipop lamb chops 61 for Châteaubriand 42 duck breasts 40
potato puffs bratwurst 50 foie gras appetizer 40
samosas 62 burgers 20-21 leg quarters and legs confit 41
sausages in puff pastry assortment 62 bison (buffalo) burgers 20 whole duck in plum sauce 41
seafood artichoke dip 62 Gilia 20 duck, heat & serve 41
spinach potato puffs 62 homemade 21 duckling leg quarters 41
vegetable egg rolls 62 steak burger 20 moulard duck legs confit 41
Atlantic salmon 56-57 Wagyu 20
butter, black winter truffle fish 55-59
beef filets 16 & white truffle 61 Atlantic salmon 56-57
stuffed: lobster, caviar 59
mushroom & Venetian 16 cakes 63 halibut steaks 59
Wellington 16 caramel tiramisu cake 63 salmon pinwheels 57
beef, gourmet-blend ground 21 carrot cake 63 Scottish-style salmon, smoked 56
beef, heat & serve 34, 45, 46, 48, 49 chocolate carmel pecan cake 63 sea bass 57
barbeque beef 45 coconut cake 63 swordfish steaks 58
beef goulash 48 grandma’s & great grandmas yellowfin tuna steaks 55-56
beef stew 48 chocolate cake 63 foie gras 40
beef Stroganoff 48 hummingbird cake 63
braised brisket 45 petits fours 63 gourmet-blend ground beef 21
braised pot roast 45 red velvet cake 63 guinea hens 36
braised short ribs 45 white chocolate mousse cake 63 gourmet sides 60
shepherd’s pie, beef 49 calf’s liver 26 glace stock reductions 44
smoked barbecued Canadian bacon 35 creamy mushroom sauce 44
beef back ribs 46 caviar 59 currant port wine sauce 44
steakhouse chilli 48 Châteubriand 14 red wine mustard sauce 44
St. Louis style ribs 34 bison (buffalo) tenderloin roast 42
pot pie, : beef tenderloin 49 Italian stuffed roast 15 halibut with citrus & soy 59
beef roasts 13-15 tenderloin roast 13 heat & serve selections
double-bone rib roast 15 cheesecake 63 34, 35, 38, 41, 45-50, 51, 60, 62
Eye Rib Roast™ 13 candy bar sampler 63 barbeque beef 45
heart of rib roast ginger 63 beef goulash 48
(boneless & bone-in) 14 original 63 beef stew 48
Italian stuffed tenderloin roast 15 original favorite 63 beef Stroganoff 48
London broil 15 pumpkin Cognac 63 bratwurst 50
sirloin strip roast 15 chicken 36-38, 49 cabbage rolls 49
tenderloin roast for Châteaubriand 13 chicken breasts, gourmet side dishes 60
beef specialties 16-20 boneless skinless 37 braised brisket 45
beef Wellington roast 16 chicken & dumplings 49
braised domestic lamb 47
brisket 20 chicken rustica 38
braised domestic
medallions of tenderloin 17 chicken breasts, stuffed
chicken Cordon Bleu 37 veal osso buco 47
short ribs 18
chicken Florentine 37 braised pot roast 45
sirloin strip slices 16
chicken Kiev 37 braised short ribs 45
skirt steaks 18
chicken Wellington 38 Canadian bacon 35
tenderloin tails 17
coconut curry chicken 38 chicken & dumplings 49
tenderloin tips 19
coq au vin 49 coconut curry chicken 38
beef steaks 9-12
poulet fermier 36 cooked whole lobster 51
Center-Cut Eye Rib Steak™ 11
pot pie 49 coq au vin 49
Cover Rib Steak™ 11
wings 38 duckling leg quarters with
tart cherry sauce 41
index
TOC
foie gras appetizer 40 Canadian bacon 35 lobster cakes 52

gourmet sausages 50 ham steak 35 lobster Newburg 52
ham steak 35 maple cured Berkshire bacon 34 lobster tails 51
Malaysian lamb curry 49 pork crown roast 33 lump crab meat 53
moulard duck legs confit 41 pork loin, cranberry stuffed 32 Maryland-style crab cakes 53
shepherd’s pie, beef or lamb 49 spiral-cut honey-glazed ham 35 Maryland soft-shell crabs 54
smoked barbecued beef back ribs 46 steak-cut bacon 34 scallops, jumbo 55
seafood artichoke dip 62 St. Louis-style ribs 34 shrimp cocktail 55
seafood soups 60-61 pork, heat & serve shrimp, jumbo white 54
spicy chicken wings 38 Canadian bacon 35 shrimp, colossal black tiger 54
spiral-cut honey-glazed ham 35 ham steak 35 whole lobster 51
steak dogs 50 spiral-cut honey-glazed ham 35 whole shucked lobster 51
steakhouse chilli 48 pot pie, pork 49 skirt steaks with Tex-Mex chili rub 18
St. Louis style ribs 34 poultry 36-39 soups 60-61
pot pies: chicken, pork, bacon wrapped quail appetizers 39 bouillabaisse 60
beef tenderloin, chicken breasts, clam chowder 61
seafood chowder 49 boneless skinless 37 lobster bisque with truffles 61
veal paprikash 50 chicken breasts, stuffed lobster chowder with pancetta 60
Wagyu corned beef hash 47 chicken Cordon Bleu 37
chicken Florentine 37 swordfish, grilled with mango &
Wagyu meatballs 48 cucumber salsa 59
chicken Kiev 37
Wagyu meatloaf 47 chicken rustica 38
Wagyu sloppy joes 47 chicken Wellington 38 tarts 63
Wagyu smokedbarbecue brisket 46 coconut curry chicken 38 Cabernet pear 63
cornish hens 36 sour cherry peach 63
lamb 28-30 guinea hen 36
lamb crown roast 30 honey-glazed turkey breast 38 veal 23-28
leg of lamb 30 poulet fermier 36 calf’s liver 26
leg of lamb, small seasoned 30 wings 38 long-bone chops 23
loin roast 29 whole quail, semi-boned 39 marrow bones 28
rack of lamb 29 whole turkey 36 medallions 24
rib & loin chops 29 poultry, heat & serve 38, 49 rack roast 24
strip steaks (bone-in) 29 chicken & dumplings 49 rib & loin chops 23
lobster, see shellfish coconut curry chicken 38 shanks for osso buco 25
lollipop lamb chops appetizer 61 coq au vin 49 skirt steak 24
honey-glazed turkey breast 38 slices 24-25
pâté collections 62 spicy chicken wings 38 sweetbreads 27
peach cobbler 63 pot pie 49 volcano shanks 26
petits fours 63 venison 43
piccata, veal 25 quail 39 rib chops 43
pie 63 bacon wrapped 39 sirloin strip medallions 43
caramel apple 63 whole, semi-boned 39
cherry berry 63 Wagyu beef 20-22
key lime 63 salmon, grilled with rosemary burgers 20
pecan, from Georgia 63 & balsamic glaze 57 hibachi-style 22
saltimbocca, veal 24 long-bone ribeye 21
pot pie 49 sauces 44 Wagyu, heat & serve
beef tenderloin 49 creamy mushroom 44 Wagyu corned beef hash 47
chicken 49 currant port wine 44 Wagyu meatballs 48
pork 49 red wine mustard 44 Wagyu meatloaf 47
seafood chowder 49 sausage 50-51, 62 Wagyu sloppy joes 47
pork 30-35 bratwurst 50
Wagyu smokedbarbecue brisket 46
baby back ribs, heat & serve 33 gourmet sausages 50
baby back ribs, uncooked 33 international sausage sampler 51
yellowfin tuna in Mediterranean sauce 56
barbecue shoulder 32 sausage in puff pastry assortment 62
Berkshire pork chops 31 steak dogs 50
Berskshire pork loin 31 shellfish 51-55
Berkshire pork long-bone chop 32 Alaskan king crab legs 52
Bershire pork tenderloin 31 crab stuffed black tiger shrimp 54
notes
notes
notes
8 0 0 . 9 5 7. 0 1 1 1 | all e n b r oth e r s . c o m 67
3
proper thawing
etiquette
All prices subject to change without notice. © 2008 Allen Brothers Inc.
Thawing in the refrigerator is the safest way
to thaw our products because it allows
the product to retain all of its natural juices,
which are essential for exceptional flavor.
Please place the product on a plate or

in a baking dish during the thawing process.
See page 6 of the Cooking Guide

for more information about thawing and
storing your purchase.
Allen Brothers
T H E G R E AT S T E A K H O U S E S T E A K S ®
8 0 0 . 9 5 7. 0 1 1 1 | a l l e n b r o t h e r s . c o m

Cooking Guide: Llen Rothers

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cooking

cooking and serving our collection of the finest

gourmet meats and foods.

Thank you for your order. You gave us the

highest compliment when you ordered from

Allen Brothers. Please let us know how we’ve

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you’ll continue ordering from us.

beef steaks 9-12 lamb 28-30

duck 40-41 shellfish 51-55

upon delivery Up to 9 months stuffed beef, lamb chops, lamb rack

freezer storage Smaller items, such as steaks, chops and chickens

never-frozen beef beef terminology

Please refer to the beef steaks and roasts cooking Marbling

how do you like your steak? perfect temperature —

As the meat rests, it also continues to rise in

steaks 5 min. 5°F

medium-rare 130° to 140°F 150°F

to season or not to season? filets mignons

FOR BEST RESULTS

sirloin strip steaks bone-in ribeye

We recommend removing thawed* meat We recommend removing thawed* meat

Sear & Roast Sear & Roast

FOR BEST RESULTS FOR BEST RESULTS

Center-Cut Eye Rib Steak™ Cover Rib Steak™

We recommend removing thawed* meat We recommend removing thawed* meat

Sear & Roast Sear & Roast

FOR BEST RESULTS FOR BEST RESULTS

porterhouse top sirloin

We recommend removing thawed* meat We recommend removing thawed* meat

Sear & Roast Sear & Roast

FOR BEST RESULTS FOR BEST RESULTS

Roasts tenderloin roast

FOR BEST RESULTS

Châteaubriand heart of rib roast

We recommend removing thawed* meat We recommend removing thawed* meat

1 2 lb tenderloin roast for Châteaubriand, thawed*

boneless 10-11 15-20 2½ hours

bone-in 12-14 20 3-3½ hours

double-bone rib roast London broil

We recommend removing thawed* meat We recommend removing thawed* meat

1. Preheat oven to 350°F. 1. Preheat oven to 350°F.

sirloin strip roast

We recommend removing thawed* meat

lobster, mushroom & beef Wellington filets

filets mignons Do not thaw meat

7-8 ounce filet 1. Preheat oven to 425°F.

3. Place in a roasting pan and roast 15-20 minutes to a

We recommend removing thawed* meat

Italian bread in the oven. Add sautéed onions

herb-crusted ½ cup hoisin sauce and ½ cup orange juice

tenderloin tails 1½ tablespoons soy sauce

¾ cup chopped fresh herbs, such as basil, chives,

FOR BEST RESULTS Remove thawed meat from the refrigerator

skirt steaks (teriyaki & Chef Art 1 tablespoon dried oregano

1. Heat grill to medium-high. FOR BEST RESULTS

*Thaw packaged meat on a dish in the refrigerator.

We recommend removing thawed* meat

1. Preheat oven to 350°F.

FOR BEST RESULTS