Home  Nutritional Info.  Price List  Package Info.  Guide to Better Beef  What is Belgian Blue  Heart Smart  Cook Perfect Beef
Cooking Tips for Belgium Blue Beef

Roasts  |  Hamburger  |  Steak


  1. Preheat oven to 250 degrees.
  2. Take roast from freezer - remove from packaging.
  3. Place roast in dish or pan and add 1/2 cup of water.
  4. Sprinkle pepper and seasoning salt over meat.
    Place in oven. Cook at 250 degrees for 1 hour. Turn oven up to 300 degrees, cook for 1 hour. Set oven to 350 degrees for remainder of cooking time until roast forks tender.
  • After cooking is complete, you may want to add one of the following for additional flavor:
  • French Onion soup
  • Beef Consume
  • Your favorite steak sauce

Turn off oven - remove roast after 30 minutes.


  • Thaw hamburger package. Place hamburger in bowl and add your favorite steak sauce and Lawry's Seasoning salt.
  • Mix well and shape into patties.
  • Cook and enjoy!! The hamburgers are as good as steaks.


  • Thaw steaks and cover with your favorite steak sauce 1 hour before grilling.
  • Hint - (Left over steaks are great to slice in small strips - place on buttered bread for steak sandwiches.)


  • Beef cooks more evenly and stays juicier if allowed to come to room temperature prior to cooking.
  • Placing the refrigerated meat on a thick aluminum or copper pan or cookie sheet will help warm it up by conducting the cold away more swiftly. Cover lightly with plastic wrap, but do not make an airtight seal.
  • Grill the meat hot. A good way to test the grill is with water. Sprinkle a few drops on the surface; if it sizzles, you are set.
  • Be sure to cook the meat at the correct temperature. This is often the difference between a good steak and an inedible slab of shoe leather. Too high a temperature can char the outside before the inside is done properly, or can overcook the whole thing.
  • For best results, sear the meat over high heat before cooking it over reduced heat.  Searing seals the juices in and allows the meat to cook more evenly.
  • To check the temperature of your barbecue or gas grill, cautiously hold the palm of your hand about four inches above the grate. Count the number of seconds you can hold your hand in that position before the heat forces you to pull away. Four seconds means medium coals, five seconds, indicates medium-low.
  • Always use tongs to turn your steak; a fork will pierce the meat and allow the natural juices to escape.
  • Take the steak off the grill just short of the desired doneness. A thick steak will continue to cook after it has been removed from the heat. Do NOT overcook it. You can always put it back on the grill, but you cannot undo what has been done.
  • Allow the meat to rest 10 minutes before carving so the juices can settle and be redistributed throughout the meat.
  • Prepare your side dishes first. In most cases, your steak will be done in a few minutes, and you do not want it to get cold while you are waiting for your baked potato or steamed vegetables.


  • Ribeye 


3/4 inch   
1 inch 
1 1/2 inches   
6 to 8 minutes
11 to 14 minutes
17 to 22 minutes
The Ribeye is a very flavorful steak, similar to eating a grilled roast beef. This cut if great for those who prefer a more well-done steak.
  • T-Bone/ Top Loin/Porterhouse
3/4 inch
1 inch
1 1/2 inches
10 to 12 minutes
14 to 18 minutes
20 to 24 minutes
The T-bone and the Porterhouse are very similar. (The Porterhouse has a larger tenderloin.)
  • Top Sirloin
3/4 inch
1 inch
1 1/2 inches
13 to 16 minutes
17 to 21 minutes
22 to 26 minutes
The Top Sirloin is firmer and slightly lower in fat than the other four.
  • Tenderloin
1 inch
1 1/2 inches
13 to 15 minutes
14 to 16 minutes
The Tenderloin is often singled out as a very tender cut. It also has the mildest taste of the steaks. This steak is best for those who do not like their steak cooked beyond medium.


1 1 1