Cooking tips
Chicken | Beef | Pork | Lamb | Turkey
How Do I Know When My Meat Is Done?
| Meat Thermometer | Every oven, roasting vessel and cut of meat is different. So, having a meat thermometer handy takes the guesswork out of knowing when your meat is done. Most thermometers come with temperature guides printed right on the face. Insert the thermometer into the middle of the meat, avoiding bone to get an accurate reading. |
| Cooking By Touch | With experience, you'll know when your meat is done by touching it. Rare feels soft like an earlobe, medium feels like the flesh between your thumb and forefinger, and well done feels like the tip of your chin. |
| Peeking | Making a small cut in the middle of a steak, chop or breast to check the colour at the center will tell the tale. Remove pork or beef from the heat when the colour is just slightly darker than the preferred doneness. For poultry, the juices should run clear when pierced with a fork or knife. |
| Fork Test | Use this method when checking slow cooked items such as stewed or braised meats. If the meat grips the fork when inserted, it needs more cooking. If the fork slips out easily, it is done. |
| Rest the Meat | After removing meat from the heat, cover it with a lid or foil to let it rest for 5-10 minutes (steaks, chops and breasts) before serving. Larger cuts such as roasts and whole birds can rest for 20-30 minutes before carving. The meat will actually gain 5-10 degrees for smaller cuts and up to 20 degrees for larger cuts while resting and will continue cooking. This also give the meat time to absorb interior juices making it more tender and flavorful. |
How Do I Cook Ground Meat?
Ground meat requires extra attention. Because the meat is ground and therefore more exposed to air, ground meat carries more potential for food-borne illness. All ground meats (beef, pork, poultry, lamb) should be well cooked to an internal temperature of at least 165 F (71C). Just remember, "Burger's done at 71!" Wash your hands and cooking utensils well after handling and preparing raw meat.
Souleio Cooking Tip
Thaw Go-Go's and let rise for about 30 minutes. Bake at 350 F for 20 minutes until browned nicely and meat is cooked through.
Chicken Cooking Tips
How Long Can Poultry Stay Frozen In My Freezer?
At Pine View Farms, we use top quality packaging and so as long as the seal is not broken, frozen poultry can remain in your freezer for a year.
How Long Can I Keep Poultry Fresh In My Fridge?
All poultry at Pine View Farms has the production date noted on the package. Our shelf life is 7 days from the production date. It's just as simple to freeze what you don't plan to use immediately to keep it at its freshest.
What Temperatures Indicate Doneness For Poultry?
| Chicken & Turkey Breast | 170F (77C) |
| Chicken & Turkey Thigh | 180F (82C) |
| Stuffed Poultry (center) | 165F (74C) |
What Are The Best Cooking Methods For Chicken?
| CUT | BRAISE | BROIL | GRILL | ROAST | PAN FRY | SAUTE | STEW | DEEP FRY |
|---|---|---|---|---|---|---|---|---|
| Whole Chicken | • | • | • | |||||
| Cornish Hen / Poussin | • | • | • | |||||
| Chicken Breast | • | • | • | • | • | |||
| Chicken Thigh | • | • | • | • | • | • | ||
| Chicken Drumstick | • | • | • | • | • | • | ||
| Chicken Wings | • | • | • | |||||
| Chicken Liver | • | • |
Beef Cooking Tips
How Lean Is Ground Beef?
- Extra Lean Ground Beef Has 10% Maximum Fat
- Lean Ground Beef Has 17% Maximum Fat
- Medium Ground Beef Has 23% Maximum Fat
- Regular Ground Beef Has 30% Maximum Fat
What Temperatures Indicate Doneness For Beef?
| Desired Doneness | Medium | Medium Well | Well Done |
|---|---|---|---|
| Target Temperature | 150F (66C) | 160F (71C) | 170F (77C) |
| Texture | Warm / Firm | Very Warm / Firm | Hot / Dense / Hard |
| Center Colour | Light Pink | Gray / Tinged Pink | Gray / Tan |
What Are The Best Cooking Methods For Beef?
| PRIMAL CUT | MEAT CUT | BRAISE | BROIL | GRILL | ROAST | PAN FRY | SAUTE | STEW |
|---|---|---|---|---|---|---|---|---|
| Rib | Ribeye Steak | • | • | |||||
| Loin / Rib | Tenderloin Fillet Steak | • | • | • | ||||
| Loin | T-Bone Steak | • | • | • | • | |||
| Loin | Striploin Steak | • | • | • | • | |||
| Flank | Flank Steak | • | • | |||||
| Flank | Goose Skirt Steak | • | • | |||||
| Round | Round Steak | • | • | |||||
| Round | Eye Of Round Steak | • | • | |||||
| Rib | Prime Rib Roast | • | • | |||||
| Rib | Ribeye Roast | • | • | |||||
| Loin / Rib | Tenderloin Roast | • | • | • | ||||
| Loin | Sirloin Tip | • | ||||||
| Chuck | Cross Rib Roast | • | • | |||||
| Plate | Brisket | • | • | |||||
| Round | Round Roast | • | • | • | ||||
| Round | Eye Of Round Roast | • | • | • | ||||
| Flank | Short Ribs | • | • | |||||
| Chuck / Round | Stewing Cubes | • | • |
Pork Cooking Tips
What Temperatures Indicate Doneness For Pork?
| Pork Target Temperature | 160-170F (71-77C) |
What Are The Best Cooking Methods For Pork?
| PRIMAL CUT | PORK CUT | BRAISE | BROIL | GRILL | ROAST | PAN FRY | SAUTE | STEW |
|---|---|---|---|---|---|---|---|---|
| Loin | Crown Roast | • | ||||||
| Loin | Rib, Center Or Loin Chops | • | • | • | • | • | • | |
| Loin | Tenderloin | • | • | • | • | • | ||
| Belly | Side Ribs | • | • | • | ||||
| Loin | Back Ribs | • | • | |||||
| Leg | Ham | • | • | |||||
| Shoulder | Shoulder Roast | • | • | • | ||||
| Leg | Leg Roast | • | • | • | • | |||
| Various | Sausages | • | • | • | • | • | • |
Lamb Cooking Tips
What Temperatures Indicate Doneness For Lamb?
| Desired Doneness | Medium | Medium Well | Well Done |
|---|---|---|---|
| Target Temperature | 145F (63C) | 155F (68C) | 170F (77C) |
| Texture | Warm / Firm | Very Warm / Firm | Hot / Dense / Hard |
| Center Colour | Pink | Gray / Tinged Pink | Gray |
What Are The Best Cooking Methods For Lamb?
| PRIMAL CUT | LAMB CUT | BRAISE | BROIL | GRILL | ROAST | PAN FRY | SAUTE | STEW |
|---|---|---|---|---|---|---|---|---|
| Shoulder | Shoulder Chops | • | • | • | • | • | • | |
| Loin | Loin Chops | • | • | • | • | • | ||
| Leg | Leg Of Lamb | • | • | |||||
| Loin | Rack Of Lamb | • | • | • | ||||
| Various | Stew Meat | • | • | |||||
| Shoulder | Shanks | • | • | |||||
| Various | Sausage | • | • | • | • | • | ||
| Various | Ground Lamb | • | • | • | • | • |
Turkey Cooking Tips
What Temperatures Indicate Doneness For Poultry?
| Chicken & Turkey Breast | 170F (77C) |
| Chicken & Turkey Thigh | 180F (82C) |
| Stuffed Poultry (center) | 165F (74C) |
How Long Can Poultry Stay Frozen In My Freezer?
At Pine View Farms, we use top quality packaging and so as long as the seal is not broken, frozen poultry can remain in your freezer for a year.
How Long Can I Keep Poultry Fresh In My Fridge?
All poultry at Pine View Farms has the production date noted on the package. Our shelf life is 7 days from the production date. It's just as simple to freeze what you don't plan to use immediately to keep it at its freshest.
What Are The Best Cooking Methods For Turkey?
| CUT | BRAISE | BROIL | GRILL | ROAST | PAN FRY | SAUTE | STEW | DEEP FRY |
|---|---|---|---|---|---|---|---|---|
| Whole Turkey | • | |||||||
| Turkey Breast | • | • | • | |||||
| Turkey Drumsticks | • | • | • | • | ||||
| Turkey Thighs | • | • | • | • |