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Preparation


Thawing
You’ve just ordered the best-tasting beef in the world. Now take a little time to plan ahead. That way your Marshall John’s™ Beef purchase will be ready….when you’re ready.

Our cold-tech packaging means your purchase will arrive sharp-frozen and ready to thaw. But please don’t ever thaw your order at room temperature. Always use the refrigerator to ensure safe handling and a juicer, more flavorful steak.

Keep your purchase in its original plastic wrapping. Put it in a pan to catch any juices, and refrigerate. It takes about 12 hours to thaw a steak at normal refrigerator temperatures, so gauge your meal preparation time from there.

Need it in a hurry? The microwave is definitely not our recommended method for thawing. But if you absolutely must, place your order in a microwavable pan, without puncturing the plastic wrap. Set your microwave on its thaw cycle and monitor carefully. Microwaves tend to cook the outside edges of the meat first, while reducing the juiciness of the steak, if not closely watched.

Grilling Tips:
  • Start with a thawed Marshall John’s steak.
  • Season to taste. Simple suggestions include ground pepper, a touch of garlic, and a simple rub. (Never salt until the last minute; salt dries out the steak.)
  • Preheat the grill. Turn the gas grill on medium-high or achieve a single layer of white coals for charcoal.
  • Lightly coat the grate with oil.
  • Add your steak. The hot grill will sear the outside of the steak (called carmelization). This enhances steak texture and flavor.
  • Turn steak with tongs only, when the bottom is browned.
  • Over medium heat, allow a 1-inch steak 4 minutes on each side for rare; 5 minutes for medium; and 6 minutes for (heaven forbid) well done.
  • Or using a meat thermometer, 140 degrees for rare; 150 degrees for medium rare; 160 degrees for medium; and 165 degrees for medium well.
  • Ground beef should be cooked to medium doneness (160 degrees) or until no longer pink.
  • When done, remove from grill and place on a clean plate. Let steak rest for 2-3 minutes before serving.
Visit our Recipes page for a few tried and true favorites.

Preparation Tips & Recipes (PDF)

 
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Marshall John's Beef News

Certified Beef Finds Fans 
(Excerpt from article in the Sioux Falls Business Journal)
Three months after Sunshine Foods introduced South Dakota Certified Beef at its grocery store at 57th Street and Cliff Avenue, the product is so popular that the store has tripled its display and the company is preparing to add it at other stores.

“It’s just going awesome,” meat manager Bob Sheley said. “We started out with probably a 3-foot spread. Now we’re at 9 feet.”

Sunshine started by selling rib-eyes and other steaks. The store now offers a dozen varieties of the certified beef, including roasts and ground beef.

“Shortly, we’re going to expand to the other stores,” Sheley said. The next Sunshine site that will sell the beef is the store at 10th Street and Kiwanis Avenue.

Sheley said the company chose the 57th and Cliff store, which opened Oct. 4, as a trial site because it’s new and more spacious than older stores. He said Tony Bosch, who is co-owner of the grocery store and others, is a firm believer in supporting local producers, so South Dakota Certified Beef is a natural fit.

To read the entire article, click here.