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Not all meats are created equal. Neither are the methods to prepare them. Here are some best practices for cooking the best meal with Linz Heritage Angus.
Thaw Meat in refrigerator for 24 hours.
(Some thicker cuts will require more thawing time than that.)

Cooking steaks and chops at room temperature will help evenly cook the cut.
We recommend removing them from the fridge at least 20 minutes prior to cooking. Burger patties should be kept cold until they're ready to cook.
Preheat your grill or cast-iron Skillet
To high heat and sear both sides of your steak or chop to seal in the juices. 1 to 2 minutes for thicker cuts, 30 to 60 seconds for thinner items. Then lower the heat after searing the cuts.
Use a kitchen thermometer
to cook your cuts to their desired temperature
Resist the temptation and let your meat rest
anywhere from 2 to 5 minutes, depending on the thickness, before cutting. Take this time to season with salt, pepper, or any of your favorite spices.

Grilling Times

(High Heat)
Cook from completely thawed on a pre-heated grill at high heat.
Allow thicker steaks to reach room temp for a more even cook.
Doneness Thickness 1" 1.5" 2" 2.5"
Rare 125°F Minutes per side 1.5 2 5 7
Medium-Rare 135°F   2.5 3 6 8
Medium 145°F   3.5 4 7 9
Medium Well 150°F   4 5 8 10

Sous Vide Cooking

Great for precise temperature cooking and reverse searing.
Cook from completely thawed and finish off with a hot flash sear on all sides for color and crust.
Doneness Water Temperature Cook Time
Rare 120°F 1 hr
Medium-Rare 129°F 1 hr
Medium 139°F 1 hr
Medium Well 150°F 1 hr

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