Rastelli's Grill Collection, Ultimate
112 oz (7 lbs)
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Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions: Keep frozen. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat and/or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately. Cooked to Perfection: To ensure that everything is cooked just right, we suggest using an instant-read thermometer. Insert the thermometer into the thickest part of the meat, away from any bones or fat. Instant-read thermometers should only be used outside of the oven-never leave it in the meat while it cooks. Meat continues to cook even after it's been removed from the heat. So, after removing it from the heat, place meat on a plate or cutting board, cover with foil, and let rest for 5-10 minutes before slicing or serving. This helps lock in all the juices and flavor. Handy Tools & Equipment: Meat Thermometer. Cooking Tongs. Steak Knives. Spatula. Cast Iron Pan. Barbecue Skewers. Peppermill. Carving Board & Knife. Oven Broiler: Preheated; 2-3 in from heat source. Steak Thickness: 1/4 in; Desired Doneness: Rare/Medium/Well; Minutes Side 1: 5/7/10; Minutes Side 2: 4/5/8. Steak Thickness: 1 in; Desired Doneness: Rare/Medium/Well; Minutes Side 1: 6/8/11; Minutes Side 2: 5/6/9. Steak Thickness: 1-1/4 in; Desired Doneness: Rare/Medium/Well; Minutes Side 1: 7/8/12; Minutes Side 2: 5/7/10. Steak Thickness: 1-1/2 in; Desired Doneness: Rare/Medium/Well; Minutes Side 1: 7/9/13; Minutes Side 2: 6/7/11. Steak Thickness: 1-3/4 in; Desired Doneness: Rare/Medium/Well; Minutes Side 1: 8/9/14; Minutes Side 2: 7/8/12. Grilling Chart: Preheated gas or charcoal grill. Steak Thickness: 1/4 in; Desired Doneness: Rare/Medium/Well; Minutes Side 1: 4/5/7; Minutes Side 2: 2/3/5. Steak Thickness: 1 in; Desired Doneness: Rare/Medium/Well; Minutes Side 1: 5/6/8; Minutes Side 2: 3/4/6. Steak Thickness: 1-1/4 in; Desired Doneness: Rare/Medium/Well; Minutes Side 1: 5/7/9; Minutes Side 2: 4/5/7. Steak Thickness: 1-1/2 in; Desired Doneness: Rare/Medium/Well; Minutes Side 1: 6/7/10; Minutes Side 2: 4/6/8. Steak Thickness: 1-3/4 in; Desired Doneness: Rare/Medium/Well; Minutes Side 1: 7/8/11; Minutes Side 2: 5/7/9. Grill: If the weather permits, grilling is a great choice! Always preheat the grill before cooking. For propane grills, preheat on high, then adjust to desired temperature. For charcoal grills. make sure your coals have a thin coat of gray ash and a red glow before you start cooking. To sear, coat meat lightly with vegetable oil before putting it on the grill. High, direct heat from the grill will sear the surface; sealing in juices and intensifying flavors. Grill burgers, steaks or chops for 60% of the time on the first side, then flip and grill the last 40% of the time on the second side. "Indirect cooking" (food not directly over your heat source) is better for large cuts of meat or bone-in chicken. Place your food on the grill away from direct heat. This allows your meat or poultry to cook through without charring. Keep the grill lid closed to help maintain an even temperature. Ray's Hot Tips: One of the best ways to add flavor to steak is to make an "herb brush." All you have to do is grab a bundle of your favorite herbs (rosemary is my favorite!) and tie them together with some cooking twine. Then soak the brush in a small bowl of olive oil for 30 minutes and "paint" the flavored oil onto your steak prior to cooking. Only flip burgers one time, and don't press down with a spatula. Doing so squeezes out the flavorful juices from your burgers. Keep frozen.
Product Details
Beef: 1 - beef t-bone steak; 2 - beef NY strip steaks; 4 - beef steak burgers. Pork: 4 - boneless pork chops; 4 - Mild sausage links; 4 - hot sausage links. Chicken: 2 - boneless skinless chicken breasts. Includes our signature seasoning packet. Beef T-Bone Steak: Per 1/3 Steak: 160 calories; 2.5 g sat fat (12% DV); 100 g sodium (4% DV); 0 g sugars; Angus Beef Steak: Per 1 Burger: 290 calories; 9 g sat fat (43% DV); 75 mg sodium (3% DV); 0 g sugars; Mild Italian Pork Sausage: Per 1 Link: 280 calories; 8 g sat fat (40% DV); 830 mg sodium (36% DV); 0 g sugars; Boneless & Skinless Chicken Breasts: Per 1 Breast: 200 calories; 1 g sat fat (5% DV); 75 mg sodium (3% DV); 0 g sugars; Beef NY Strip Steaks: Per 1 Steak: 430 calories; 12 g sat fat (59% DV); 100 mg sodium (4% DV); 0 g sugars; Center Cut Pork Chops: Per 1 Chop: 340 calories; 8 g sat fat (38% DV); 140 mg sodium (6% DV); 0 g sugars; Hot Italian Pork Sausage: Per 1 Link: 290 calories; 8 g sat fat (40% DV); 930 mg sodium (40% DV); 0 g sugars. Ultimate grill collection from America's Personal Butcher. Est 1976. Our Family Values: Responsibility. It's our stock in trade. From the sustainable sourcing practices of the farmers and fishermen we partner with, to processing in our state-of-the-art facility, to the environmentally friendly materials we pack and ship in, we take exceptional care to ensure that every step of our process is done right. That's how we've done it since we opened our first butcher shop more than 40 years ago. Two generations of Rastelli's now lead our company, continuing our commitment to bringing expert butchery and impeccable customer service. From sourcing, to processing, to food safety, to delivery, we have one goal to bring great food to great people. Superior taste & quality. U.S. inspected and passed by Department of Agriculture. rastellis.com. Scan for expert tips, tricks and more from America's Personal Butcher. Visit us at rastellis.com. Made in USA.Nutrition Facts
Manufacturer
Rastelli Foods Group
Swedesboro, NJ 08085 United States
UPC
00658533133865