Storing - Our steaks are vacuum sealed in plastic wrap that keeps the meat fresh and flavorful for approximately twelve months in a freezer compartment that's functioning correctly.
Thawing - We do not recommend that you thaw at room temperature. For best results thaw in the refrigerator (12 - 14 hours) or in cold water (30-60 minutes) while still in their wrapper. This allows for juicier, more flavorful steaks and burgers. Always leave the wrapper on while thawing. You can thaw your beef in the microwave but we do not recommend this method as it has a tendency to lose more of its natural juices, and therefore the final product may be drier and less tender than when thawed in the refrigerator or cold water.
Refreezing - Meat that is thawed at refrigerated temperatures (36°F to 40°F) can be refrozen. Refreeze defrosted meat within 1-2 days of holding at refrigerated temperatures. Do not refreeze defrosted meat that is held at room temperature for more than two hours. If the vacuum wrap has been removed, re-wrap the steaks in a wrapper suitable for frozen products.
Grilling - Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Delivery available to Michigan State University / East Lansing on Sundays or Mondays. Delivery in the Branch County area only on orders of $150 or more. For Inquiries call (517) 278-2728 or email ButternutRidgeBeef@gmail.com