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Cooking Guide...PERFECT STEAKS AND LONDON BROIL*Add 1 minute cooking time per side for each 1/4” additional thickness of steak. **Must be turned every 10 minutes to avoid charring.IMPORTANT! The times indicated above are general guidelines. Actual cooking times depend on the type of grill you are using and whether beef is cold or room temperature.FILET MIGNON: Reduce cooking time by 30 seconds to 1 minute, per side.DEFROSTING: Defrost your Colorado Prime meats in your refrigerator. Do not remove the packaging until you are ready to cook.GREAT BURGERS*When grilling, heat should be medium-high to high; When pan frying, use a skillet lightly brushed with oil over medium-high heat. **Must be turned every 5 minutes.CHICKEN MAGIC*Remember, white meat cooks faster than dark meat when broiling, grilling or frying.PERFECT CHOPS – Pork, Lamb and Veal (Bone-in & Boneless)CHOP THICKNESS PREPARED BROIL STOVE-TOPUnder 1” Medium 5-6 min. per side Brown* 4-5 min. each side*Brown: Very lightly oil pan and place over high heat until hot. Reduce heat to medium. Add dry chops, not crowding.FISHBROILINGGRILLINGSteak (2”-4” from heat in preheated oven) (gas, charcoal, electric)Thickness* Prepared SIDE ONE SIDE TWO SIDE ONE SIDE TWO1”Rare 6 min. 5 min. 5 min. 3 min.Medium 8 min. 6 min. 6 min. 4 min.Well 11 min. 9 min. 8 min. 6 min.LONDON BROILRare 8 min. 7 min. 5 min. 4 min.Regular CutMedium 15 min. 10 min. 8 min. 6 min.Well 20 min.** 20 min.** 9 min. 9 min.BROILING GRILLING PAN FRYING*Type of (3-1/2” from heat in preheated oven) (gas, charcoal, electric)Burger Prepared SIDE ONE SIDE TWO SIDE ONE SIDE TWO SIDE ONE SIDE TWO4 oz. Rare 2 min. 2 min. 2 min. 1 min. 3 min. 3 min.Pre-Formed Medium 3 min. 3 min. 3 min. 2 min. 4 min. 4 min.(1/2” Thick) Well 5 min. 5 min. 5 min. 2 min. 5 min. 5 min.6-8 oz. Rare 4 min. 4 min. 3 min. 2 min 5 min. 4 min.Handmade Medium 7 min. 6 min. 5 min. 5 min. 6 min. 6 min.(1” Thick) Well 10 min.** 10 min.** 8 min. 6 min. 8 min.** 7 min.**COOKING METHOD DIRECTIONS CUT OF CHICKENBroiling* 1. Preheat broiler. • Broiler/Fryer (halves or quarters)• Basting or 2. Arrange chicken pieces in pan. • Cornish Hen (halves)marinating helps 3. Brush with oil if meat isn’t marinated. • Skinless, Boneless Breastkeep meat tenderand juicy4. Broil 3”-4” from heat, 7-10 min. per side,ending skin side up. Skinless, boneless breaststake 5-6 min. per side.Grilling* 1. Heat coals or grill to medium-high. • Broiler/Fryer• Best if marinated 2. Cook skin side down to start. • Capon• Stays moist when 3. Turn chicken and continue cooking • Cornish Hen (in pieces, flattened or whole)left on the bone with grill covered until juices near the • Skinless Boneless Breastjoint run clear.4. Half chicken and quarters take 40-50 min.Skinless, boneless breasts take 12-15 min.TYPE OF FISH BAKING BROIL/GRILL STOVE TOP/PAN SAUTÉFish Steaks 1. Set oven to 450º 1. Dot with butter or margarine. 1. Dot approx. 1 teaspoon(approx. 1” thick) 2. Bake for 10-12 min. 2. Season with salt, pepper butter or oil per steak (less• Swordfish and lemon juice. with a coated, non-stick pan).• Halibut 3. Broil/Grill for 5 min. each 2. Season with salt, pepper• Tuna side (3”-4” from heat). and lemon juice.• Salmon3. Pan sauté on medium-highheat for 4-5 min. each side.Fish Filets 1. Set oven to 450º 1. Dot with butter or margarine. 1. Dot approx. 1 teaspoon(approx. 3/4”-1” thick) 2. Bake for 10-12 min. 2. Season with salt, pepper butter or oil per filet (less• Scrod and lemon juice. with a coated, non-stick pan).• Codfish 3. Broil/Grill for 5 min. 2. Season with salt, pepper• Salmon each side. and lemon juice.3. Pan sauté on medium-highheat for 4-5 min. each side.Note: Directions provided are for thawed fish; indicated cooking times are approximate as thickness often varies.26TO ORDER CALL 800-365-2404