Sunday, November 2, 2008

Western Griller Steaks


Big is the best word to describe these round cuts.

Western Griller Steak

Big in size and big on flavor. It’s the Bottom Round made better through a couple of quick, but important,
strokes of the knife. What’s left is a large muscle that yields a lot of steaks you can portion to fit your needs. Beef lovers are going to love Western Griller and
Western Tip Steaks!

Western Tip Steaks

Versatile, convenient and affordable.
Quick-cooking, grilled or broiled.
Consistently tender when marinated before cooking and cooked to medium-rare.

Cooking Methods:

GRILLING - Marinate. Grill, covered over medium, ash-covered coals, according to table, for medium rare (145°F) doneness, turning as needed. Do not
SKILLET - Marinate. Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook, uncovered, according to table, for medium
rare (145°F) doneness, turning occasionally. Do not overcook.
BROILING - Marinate. Broil in preheated broiler, 3 to 4 inches from heat, 18 to 20 minutes, for medium rare (145°F) doneness, turning once. Do not overcook.
Let stand 5 minutes.

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