Now that you have some top of the line meat. We thought we would share some ideas we have for cooking your Shwiky Meats. If you have a good way to cook your meats that you want to share, send us an email and we would be happy to add it to this page.

home page

 retail processing information cooking methods contact

How To Cook Steak

Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor.

This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the "Maillard reaction." The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust.

How To Use a Meat Thermometer:  

  • For best grilling results, cook steaks according to a Cooking or Meat Thermometer rather than a timetable.

  • Remove steaks from the grill 5 degrees before your steak reaches the desired doneness.

  • Let steaks rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to wine sauce).

      Rare - 120 degrees F.
      Medium Rare - 125 degrees F.
      Medium - 130 degrees F.

What constitutes rare and medium-rare cooked meat?

To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat , rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

How to tell if your steak is going to taste good?

There is only one visual characteristic that can be used to determine the tastiness of beef, and that characteristic is marbling. Marbling is the amount of fat that is inside the meat, it is those flecks or seams of white that are speckled throughout a steak. The more marbling, the better the taste, in the US we have a quality grade system to label this aspect. The scale is Prime, Choice, Select, Standard, etc... Prime is of course the best. Only 2 % of all US beef is graded Prime.
Meat that is heavily marbled does not increase your cholesterol any more than beef that is lean. The fat that is within the meat (marbling) on beef and the fat that surrounds the meat ("bark") are two different types, the marbling is not so bad for you, the bark is. So you don't have to eat tough, tasteless beef to feel healthy.

 
How To Cook Fresh Pork

With infinite ways to prepare pork we can only make recommendations for pork cooking temperatures. There are three rules of thumb to aid in preparing pork safely. If you follow these rules when preparing your meal your chances of being successful are greatly enhanced. The U.S. Government states that pork should be 160 degree F. to be considered 'done'. This is when harmful bacteria that has possibly came in contact with your pork is no longer harmful.

Pork cooking temperature Rule #1

Mainly for roast or thicker cuts of meat. 30 minutes per pound when cooking in approximately a 350 degree F. environment.

Pork cooking temperature Rule # 2

Internal temperature for pork, no matter how long it takes, should be 160 degrees F. This happens faster with thin cuts of meat are cooked with high temperature and slower with thicker cuts of meat using lower temperature. Usually if you have achieved a temperature of 155 degrees F. by the time the pork has rested and before cutting, it will be done.

Pork cooking temperature Rule #3

Buy a meat thermometer. This will save you a lot of grief. Some people will slice into pork to see if it is done. This releases liquids in the pork that make the pork more succulent. A meat thermometer makes a tiny whole so loss of moisture is greatly reduced. A meat thermometer makes estimating the time your pork will be done easier with out releasing liquids or de-facing your dinner.

Medium -- 160°F
Well Done -- 170°F

Ham:

Fresh (raw) -- 160°F
Pre-cooked (to reheat) -- 140°F

A Cooking Idea for Sausages
Many people like to grill their sausages, but this stovetop method will ensure great results so you can enjoy our delicious sausages year 'round:
  1. Put a thin layer of water in a frying pan.
  2. Place the sausages in the frying pan and cover the pan with a lid. This steams the sausages and renders the juices tender in the pan.
  3. Cook on medium to medium/high heat for 7-8 minutes, turning the sausages 2 or 3 times.
  4. Remove the lid from the frying pan.
  5. Cook another 7-8 minutes, turning the sausages 2 or 3 times.
  6. With the lid off, the juices will caramelize and beautifully brown the sausages. The result…a well-cooked sausage that is crisp on the outside, yet moist and tender inside.



  Home | Retail | Processing | Information | Cooking Methods | Contact Shwiky Meats

Shwiky Meats
804 Mill Ave.
Brainerd, MN 56401
218-828-0770