Porterhouse Steak
Broil or Grill
NY Strip Steak (Boneless)
Broil or Grill
Rib Eye Steak (Boneless)
Broil or Grill
Shell Sirlion Steak (Bone-In)
Broil or Grill
Flank Steak
Marinate and Roast
Top Round London Broil
Marinate and Roast
Top Round Roast
Oven Roast
Bottom Round Roast
Pot Roast
Boneless Shoulder
London Broil
Marinate and Roast
Eye Round Roast
Oven Roast
Sirloin Tip Roast
Oven Roast
Chuck Roast (Boneless)
Pot Roast
Recipes
Steaks With Tomato Tapenade
BBQ Rubbed Beef Roast
Beer-Braised Brisket With Mustard Sauce
Mediterranean Steaks
Easy Cooking Instruction for Pot Roasts
Slowly brown beef in oil heavy pan. Drain. Season, as desired. Add small amount of liquid (use more liquid for corned beef brisket). Cover tightly; simmer gently over low heat on stovetop or in 325ºF oven per chart until fork-tender.
| Cut | Weight | Total Cooking Time |
| Chuck Pot Roast | 2-1/2 to 4lbs | 2 to 3 hours |
| Bottom Round Rump | 3 to 4 lbs | 2-1/2 to 3-1/4 hours |
| Brisket, fresh | 2-1/2 to 3-1/2 lbs | 2-1/2 to 3 hrs |
| Brisket, corned | 2-1/2 to 3-1/2 lbs 3-1/2 to 5lbs |
2-1/2 to 3-1/2 hrs 3-1/2 to 4-1/2 hrs |
How much to buy?
Boneless roasts = 3 to 4 (3-oz, cooked) server per lb
Bone-in roasts = 2-1/2 (3-oz, cooked) servings per lb
Cooking Instructions:
Slowly brown beef in oil in heavy pan. Drain. Season, as desired. Add small amount of liquid (use more liquid for corned beef brisket). Cover tightly; simmer gently over low heat on stovetop or in 325ºF oven per chart until fork-tender.
Easy Cooking Instruction for Steak for Marinating
Marinate and Grill Steaks.
Marinate in tenderizing marinade (that contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours. Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally.
Marinate and Broil Steaks
Marinate in tenderizing marinade (that contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours. Broil on rack of broiler pan so surface of beef 3-4” from heat for 1” steaks; 2-3” from heat for 3/4 “ steaks, 1” Top Round and Flank. Broil per chart for medium rare to medium, turning occasionally.
Steak for Broiling
Broil on rack of broiler pan so surface of beef is 3-4” from heat for 1” steaks; 2-3” from heat for ¾” steaks and 1” tenderloin. Broil per chart for medium rare to medium turning occasionally.
| Broil | Thickness | |
| Steak | ¾” | 1” |
| Tenderloin | -- | 13 to 16 mins |
| Ribeye | 8 to 10 mins | 14 to 18 mins |
| Rib, small end | 9 to 12 mins | 13 to 17 mins |
| T-Bone/Porterhouse | 10 to 13 mins | 15 to 20 mins |
| Top Loin (strip), boneless | 9 to 11 mins | 13 to 17 mins |
| Top Sirloin | 9 to 12 mins | 16 to 21 mins |
©Copyright 2010, Big Y Foods, Inc., Springfield, MA, (413) 784.0600
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.
