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The Ask The Meatman
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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755
Craig Meyer/Owner
is the MEATMAN!

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Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The Meatman.com

Smoked Sausage Kits - Witts - From Ask The Meatman.com

Fresh Sausage Kits -  AC Legg - From Ask The Meatman.com

Fresh Sausage Kits - Witts - From Ask The Meatman.com

Casings - Natural Hog - From Ask The Meatman.com

Casings - Natural - Sheep - From Ask The Meatman.com

Casings - Fibrous - Clear - From Ask The Meatman.com

Casings - Fibrous - Mahogany - Printed - From Ask The Meatman.com

Casings - Collagen - Snack Sticks - From Ask The Meatman.com

Casings - Collagen - Middles - From Ask The Meatman.com

Jerky Seasoning - AC Legg - From Ask The Meatman.com

Jerky Seasoning - Ask The Meatman's Own - From Ask The Meatman.com

Smoked Deer Sausage Seasoning - Witts - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - Traditional - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - BBQ - From Ask The Meatman.com

Cutlery - Knives - 5 Inch Boning Knife - From Ask The Meatman.com

Cutlery - 6 Inch Skinning Knife - From Ask The Meatman.com

Cutlery - Knives - 8 Inch Breaking Knife - From Ask The Meatman.com

Cutlery - Knives - 3.25 Inch Paring Knives - From Ask The Meatman.com

Cutlery - Cut Resistant Gloves - From Ask The Meatman.com

Cutlery - Knife Steel - Dexter-Russell - From Ask The Meatman.com

Cutlery - Knife Steel - Granton - From Ask The Meatman.com

Cutlery - Knife - Storage Pouch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 25 Inch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 12 Inch - From Ask The Meatman.com

Cutlery - Sharpening Stone - From Ask The Meatman.com

Cutlery - Knife Rack - Magnetic - From Ask The Meatman.com

Miscellaneous - Bacon Hangers - From Ask The Meatman

Miscellaneous - Butcher Twine - From Ask The Meatman

Miscellaneous - Deli Steak Sheets - From Ask The Meatman

Miscellaneous - Dried Jalapeno Dices - From Ask The Meatman

Miscellaneous - Encapsulated Citric Acid - From Ask The Meatman.com

Miscellaneous - Freezer Bags - From Ask The Meatman

Miscellaneous - Freezer Bag Tape Machine - From Ask The Meatman

Miscellaneous - Freezer Bag Tape Rolls - From Ask The Meatman

Miscellaneous - Ground Red Pepper - From Ask The Meatman

Miscellaneous - Gummed Tape Dispenser - From Ask The Meatman

Miscellaneous - Gummed Tape Rolls - From Ask The Meatman.

Miscellaneous - Hickory Sawdust - From Ask The Meatman

Miscellaneous - Meat Thermometer -  From Ask The Meatman

Miscellaneous - Potassium Sorbate - From Ask The Meatman

Miscellaneous - Meat Smoking and Smokehouse Design Book - From Ask The Meatman

Miscellaneous - Sodium Nitrite (Speed Cure) - From Ask The Meatman

Miscellaneous - Sugar Cure - From Ask The Meatman

BBQ Sauces - Ask The Meatman's Own - From Ask The Meatman 

BBQ Seasonings & Rubs - AC Legg - From Ask The Meatman 

BBQ Seasonings & Rubs - Witts - From Ask The Meatman 

BBQ Tools - Steak Flipper - From Ask The Meatman 

Beef & Pork Cutting Charts - Poster Size - From Ask The Meatman 

Beef & Pork Cutting Charts - Notebook Size - From Ask The Meatman 

Meat Cutting Charts - Meat Id Guide Pamphlet - From Ask The Meatman 

High Temperature Cheese's - From Ask The Meatman.com 

Sausage Stuffer - Dakotah Water Powered - From Ask The Meatman 

Shake-On Seasonings - AC Legg - From Ask The Meatman 

Shake-On Seasonings - Spicecraft - From Ask The Meatman 

Smoked Beef Bones For Dogs - From Ask The Meatman 

How-To DVD's - Meat Processing & Slaughtering - From Ask The Meatman 


Cooking Temperature Charts

Click here to view a video on how to cook the perfect steak.

We have a variety of Seasonings available at our On-Line Store. 
AC Legg BBQ Seasoning and Rub Spicecraft Prime Steak & Beefburger Shake-On Seasoning
Other Temperature Charts on Ask The Meatman that will be of interest:

Beef Cooking Times

Deer Cooking Times

Pork Cooking Times

Here's a guide to help you cook your dishes to perfection. It's important to make sure your food is the proper temperature inside and out. Use the following temperature guide to see if your food is thoroughly cooked.
MEATS, PORK and POULTRY:




IDEAL COOKING
TEMPERATURE:

Tips for Cooking Any Steak

 Turn your steak when the meat juices start to bubble up through the meat to the top of the steak.

 To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding. A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.

For great results every time, use an instant read kitchen thermometer. Insert the thermometer in the thickest part of your steak, hamburger or chops away from any bone or marbling.

 Thermometer readings should be: 120F to 125F for rare; 130F to 135F. for medium rare and 140F to 145F for medium.

 Although steaks are optimum in flavor and texture when cooked to no more than medium doneness, some people prefer their steaks well done. The internal temperature for medium well steak is 155F and well done 160F. Keep in mind that overcooking causes greater shrinkage and decreased tenderness.

Don't forget to order your Notebook Size Meat Cutting Charts (pictured below) to use as a handy reference guide to ALL the beef cuts available!
 These charts are extremely useful if you cut your own beef or just want to know what options you have at the Butcher Shop or Grocery Store Meat Department!

beefchart51201.gif (91883 bytes)

Beef Chart - Beef Cuts. A chart just like this used to hang in our lobby in the 1960's and 1970's!  This chart is 8 inches by 10 inches on plain paper.

The NEW "Beef Made Easy" Cutting Chart.  Released April 10, 2005

This is a 8 X 10 inch chart printed on glossy paper.  It is the same chart as the "Purchasing Pork" Poster Chart.

This 1950's Era Pork Cutting Chart is 8 X 10 inch printed on plain paper.

Purchase A Set of 5 Notebook Size Meat Charts  For ONLY $7.00 by Clicking the "Add To Cart" Button Below. Shipped FREE in the U.S.!


You can always remove this item from your shopping cart later

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

Here are the temperature charts,  with photographs, for doneness of beef steaks.

These are Internal Temperature readings. Insert thermometer in thickest part of the steak, making sure not to touch the bone.

Very Rare
 130 F

Beef Steak Doneness Charts - Rare Beef Steak Photograph.

Rare
140 F

 

  • Cook for a few minutes per side, depending on thickness;
  • Turn once only;
  • Cook until steak feels very soft with back of tongs;
  • A meat thermometer will show the internal temperature of a rare steak as 140 F.

 

Beef Steak Doneness Charts - Medium Rare Beef Steak Photograph.

Medium Rare 145 F

 

  • Cook on one side until moisture is just visible on top surface;
  • Turn once only;
  • Cook on the other side until surface moisture is visible;
  • Steak will be cooked to medium rare when it feels soft with back of tongs;
  • A meat thermometer will show the internal temperature of a medium rare steak as 145 F.

Beef Steak Doneness Charts - Medium Beef Steak Photograph.

Medium
 160 F

 

  • Cook on one side until moisture is pooling on top surface;
  • Turn once only;
  • Cook on second side until moisture is visible;
  • Steak will be cooked to medium when it feels springy with back of tongs;
  • A meat thermometer will show the internal temperature of a medium steak as 160 F.

 

Beef Steak Doneness Charts - Well Done Beef Steak Photograph.

Well Done  170  F

 

  • Cook on one side until moisture is pooling on top surface;
  • Turn and cook on second side until moisture is pooling on top;
  • Reduce heat slightly and continue to cook until steak feels firm with back of tongs;
  • A meat thermometer will show the internal temperature of a medium-well steak as 170 F.

Beef Steak Doneness Charts - Very Well Done Beef Steak Photograph.

Very Well Done
180  F

 

  • Cook on one side until moisture is pooling on top surface;
  • Turn and cook on second side until moisture is pooling on top;
  • Reduce heat slightly and continue to cook until steak feels very firm with back of tongs;
  • A meat thermometer will show the internal temperature of a well-done steak as 180 F.

 

Spicecraft Prime Steak and Beefburger Seasoning
Formerly called Witts Prime Rib Rub.  6.75 oz. Jar.

NEW - WE'VE LOWERED PRICES ON PRIME STEAK & BEEFBURGER!

Our best selling and most popular Shake-On Seasoning!
Prime Steak and Beefburger Seasoning is GREAT On:
Filet Mignon, London Broil, Brisket & Hamburger
.

1 Jar of Spicecraft Prime Steak and Beefburger Seasoning WAS $14.97 - NOW ONLY $11.97!  And AS ALWAYS - Shipped FREE in the U.S.!

Click Here to go our Spicecraft Seasoning Page where you can order 2 Jars of Prime Steak & Beefburger Seasoning for ONLY $19.97 or 3 Jars for ONLY $24.97!

Order 1 Jar of Spicecraft Prime Steak and Beefburger Seasoning for only $11.97 -
Shipped FREE by USPS Mail! Just Click on the "Add To Cart" Button below


You can always remove this item from your shopping cart later

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

We have a FREE PDF article on "How To Use A Meat Thermometer".  To view it, just click here.

If you would rather download the FREE PDF "How To Use A Meat Thermometer" article and save it to your computer, just right click here., and choose "Save Target As"

Get Adobe Acrobat Reader Free.You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

PORK: Internal Temperature:  160 F Minimum

Don't guess when the meat is done. Use a thermometer! You can order one today with for only $9.97 - shipped FREE  by USPS Mail!   This thermometer is just like the one we use here at Jackson Frozen Food Locker.

IMPORTANT INFO:  A meats internal temperature will rise 5 F Minimum  after cooking. So, if you want your steak medium rare, take it out of the oven, or off the grill or skillet when its' internal temperature is 140 degrees.  Don't forget this or your meat may well be more done than you wanted!

Allow it to stand for 10 minutes, and dig in! The steak should be ideally cooked for medium rare then at 145 !

The BEST way to determine doneness of your beef is to use a high quality meat thermometer.  The following web page from the USDA tells everything you need to know about meat thermometers!

The ONLY way to know food has been cooked to a safe internal temperature is to use a meat thermometer!

Other Temperature Charts on Ask The Meatman:
Beef Cooking Times

Deer Cooking Times
Pork Cooking Times

Print this page from Ask The Meatman.com.

If you found this page interesting, you may also want to look at the following pages:

Kobe Beef

London Broil

Chateaubriand

Beef Marinade

Beef Brisket

Filet Mignon

How To Make Beef Jerky

Flat Iron Steak

Click on any jar below to go to that seasonings web page where
you can read more about that seasoning and place your order.
Prime Steak and Beefburger Seasoning (Formerly Meyers Roast Beef Rub)
is our most popular shake-on seasoning.

Click here to go to Prime Steak and Beefburger Ordering Page. This seasoning was formerly known as Meyers Roast Beef RubClick here to go to Southwest Chipotle Ordering PageClick here to go to Smokehouse BBQ Ordering PageClick here to go to Roast Pork and Chop Ordering PageClick here to go to Salad and Greens Ordering PageClick here to go to Pepper and Garlic Steak Ordering PageClick here to go to Old Fashioned BBQ Ordering PageClick here to go to Rotisserie and Oven Roast Ordering PageClick here to go to Lemon Pepper Ordering Page

 

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!

 Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!

Are you tired of the hassle other websites put you through just to place your order?  You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............you even find out out your shipping cost and total price!
Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!

And We PROMISE that you will know your Total Cost BEFORE you EVEN click the buy button!

EVERY Price you see is your FINAL, TOTAL Price!!

AND AS ALWAYS - FREE SHIPPING IN THE U.S.!
[And - Our FREE Shipping is our Standard USPS Priority Mail, First Class Mail or Parcel Post shipping.  NOT a sub-standard 4 to 6 week shipping period
that some websites offer with their free shipping!]

Last Updated - Monday, March 31, 2014 01:31 PM

 



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