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t-bone steak


filet steak

Image 2 courtesy Kentucky Beef Council.


Handling Piedmontese Beef

Preparation and handing of any uncooked meat is very important.  Emtman brothers want our customers to practice safe handling of our products as well as other products.

Emtman Brothers Beef is aged to enhance the taste and tenderness.  The aging process often shifts the color of the meat slightly. If your beef is not bright red, it will be fine as long as it has remained sealed in the original packaging.

Handling Instructions

Wash your hands with soap and warm water before and after handling meat products. 

Keep perishable foods (especially raw meat) separated from other foods, especially during food preparation, to avoid cross contamination. 

After cutting raw meat, you should wash all cutting utensils in warm, soapy water before cutting other foods. 

Shop for or handle meats last so they are in the temperature danger zone (40° F to 160° F) for the shortest period of time.

Before you cook

Use clean utensils for each food you prepare. 

Use hot, soapy water to clean all cutting boards, utensils and cooking surfaces - hot water alone does not work. 

Marinate meats in the refrigerator only. 

If you plan to baste with marinade, separate the basting portion before submersing the meat in the marinade. 

Prepare raw hamburger quickly and refrigerate or cook as soon as possible to limit exposure to room temperature. 

Roast meat at a temperature of at least 250° F (121° C). 

When cooking, never put cooked meat on an unwashed plate or the plate on which you carried the raw meat.

Before you barbecue

Thoroughly clean your grill and preheat the grilling surface to a high temperature to destroy any bacteria