Cooking Carman Ranch Beef
Once you have a freezer full of dry aged, custom-butchered Carman Ranch beef, you need to use it! Below is the Carman Ranch Cooking Guide for tips and techniques for preparing each cut. Our blog contains some of our favorite recipes, and we add to the collection frequently. Feel free to share your favorite recipe or technique for cooking with Carman Ranch beef—we’re always thrilled to have new ideas.
How To Use This Cooking Guide
1. Read the label on the beef cut you plan to use.
2. Refer to the Cut List to learn the recommended cooking methods for that cut.
3. Defrost the beef following one of the Safe Defrosting Methods, never at room temperature.
4. Follow the cooking instructions to Grill or Broil, Marinate, Roast or Braise.
Safe Defrosting Methods
Refrigerator-With advance planning, you can defrost steaks and ground beef packages in about 24 hours; roasts and bone-in cuts can take up to 3 days, depending on size. Place the beef on a tray or in a container to catch juices.
Cold Water Immersion-On the day you want to cook, you can thaw any beef cut by submerging it, still in the packaging, in cold water in 1-3 hours. Refresh the water every 30 minutes or so to expedite thawing.
Microwave-For last-minute defrosting, follow your microwave manufacturer’s instructions for defrosting and check the beef often to avoid cooking it.
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Cut List (see package label) |
Recommended Cooking Methods |
Premium Steaks |
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| Tenderloin: The most coveted and tender beef cut, the tenderloin is a single boneless tapered muscle that runs under the backbone. Chateaubriand is the term used for the thicker end, while filet mignons are cut from the narrower section. | Grill or Broil |
| Rib Steak: Rib steaks are cut from the rib section of the steer and contain a large portion of the tender rib eye muscle and the rib bone. le filet mignons are cut from the narrower section. | Grill or Broil |
| T-Bone Steak: Cut from the short loin and top loin (between the steer’s ribs and hips), this steak includes a portion of the tenderloin and the strip loin separated by a bone. | Grill or Broil |
| New York Steak: Another deluxe steak cut from the top loin (between the steer’s ribs and hips), it’s also known as a strip steak. in and the strip loin separated by a bone. | Grill or Broil |
Marinating Steaks |
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| Top Sirloin Steak: Sirloin steaks are cut from the top of the hip (sirloin). They are a flavorful cut but very lean and therefore cook quickly. | Marinate, then Grill or Broil |
| Flank Steak: Cut from the belly section of the steer (flank), this steak is ¾-to-1-inch thick with a coarse grain and is often used for fajitas | Marinate, then Grill or Broil |
| Round Steak: Also known as London Broil, this cut from the leg (round) is popular as chicken fried steak. We like it best cut into cubes for kabobs or stew or sliced for stir fry. | Grill, stew or stir- fry |
Roasts |
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| Prime Rib: Also called rib roast, prime rib is the whole rib eye muscle cut from the rib section of the steer with the bones removed. It can also be cut into rib eye steaks. | Roast |
| Tri-Tip Roast: Nicknamed for its triangle shape, the tri-tip is a large muscle cut from the hip section (sirloin) that is still tender enough to cook whole. | Roast |
| Eye of Round Roast: This compact piece of meat is cut from the well-exercised outer part of the steer’s leg (round). When roasted, it should be cooked only to medium rare and then sliced thinly. | Roast |
| Rump Roast: Like the eye of round roast, the rump roast is from the hind leg (round) and requires low heat roasting for optimum tenderness. | Roast |
Braising Cuts |
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| Arm Roast: This big beef cut is from the shoulder section of the steer (chuck) and is great for pot roast or stew. | Braise or Stew |
| Cross Rib Roast: Another big cut from the large shoulder section (chuck), it falls off the bone when braised for a few hours. | Braise or Stew |
| Chuck Roast: These large cuts are made up of various muscles, connective tissue and bone from the shoulder (chuck) and are a top choice for classics like beef stew and beef bourguignon. | Braise or Stew |
| Short Ribs: The meaty 4-inch-long ribs trimmed from the rib section are a popular restaurant offering and are readily made at home. | Braise |
| Brisket: Commonly used for pot roast, brisket is a large flat piece of meat from the chest (plate) of the steer. | Braise |
| Stew Meat: Cut from the shoulder (chuck) and leg (round), our stew meat comes in 1-inch cubes ready for the Dutch oven or crock pot. | Braise or Stew |
How to Grill Steaks
Our premium 1 1/4 inch thick steaks are the same cuts served in great steak houses around the country--- only leaner because they are 100% grass-fed. They are exceptionally tender, as they come from the unexercised mid-section of the steer (rib and loin) and are best cooked quickly over high heat, and finished in the oven.
1. Blot defrosted steaks dry and season with salt and pepper.
2. Heat a grill or broiler to high heat.
3. Lay the steaks on the grill or place them on a pan if broiling.
4. Cook on each side for 4-5 minutes for medium-rare.
5. Remove the steaks to a platter, cover and let them rest for 5-10 minutes.
6. Serve them with a flavored butter, salsa or alone.
How to Marinate
The top sirloin steak, flank steak and round steak are cut 1 ¼-inch-thick from the hip (sirloin), belly (flank) and leg (round) muscles and are less tender than the premium steaks. That’s why we recommend marinating them. Our basic marinade formula makes enough for 1 pound of meat. Choose your preferred oil, acid and flavorings to make your own custom marinade.
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3 tablespoons oil + |
½ cup acid + |
1 teaspoon-1 tablespoon flavorings |
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Olive oil |
Red wine vinegar |
Minced garlic |
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Vegetable oil |
White wine vinegar |
Fresh or dried herbs, such as thyme or rosemary |
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Lemon or lime juice |
Whole peppercorns or chili flakes |
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Sesame or peanut oil |
Soy sauce, lime juice, and mirin or rice wine vinegar |
Ginger, brown sugar, and cilantro |
1. Blend together the marinade ingredients in a glass baking dish or resealable plastic bag and season the defrosted beef with salt.
2. Marinate whole steaks 4 hours to overnight or cut up pieces from 2-3 hours in the refrigerator.
3. Drain the marinade and discard, or boil if you want to serve it.
4. Pat the meat dry with paper towels before cooking.
How To Roast
Our boneless roasts weigh 2 ½ to 3 pounds and are very lean, perfect for making a traditional roast beef dinner to feed about 6 people or for slicing thin for sandwiches. You’ll need a meat thermometer to determine when the roast is done to your liking.
1. Remove the defrosted roast from refrigerator, pat dry and season generously with salt and pepper.
2. Preheat oven to 325 degrees F.
3. Roast uncovered for about 1-1 ½ hours and when the meat thermometer reaches a temperature of:
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Rare |
125 degrees F |
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Medium-rare |
130 degrees F |
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Medium |
135 degrees F |
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Medium-well |
145 degrees F |
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Well done |
150 degrees F |
4. Remove the meat from the oven and allow to rest for 20-30 minutes, allowing the cooking to be completed with a rise of 5-10 degrees.
5. Slice against the grain and serve with the pan juices.
How To Braise
Many beef cuts, such as chuck roast, cross rib roast and short ribs, need slow simmering to become tender. The technique is called braising and it’s a favorite in our household. Although these cuts take more cooking time than steak, nearly all of it is unattended. You end up with fork-tender beef that can be used in many ways, and we love the leftovers.
1. Trim visible fat from the defrosted meat and season with salt and pepper. Chop 1 onion, 2 carrots, and 1 rib celery and set aside.
2. Heat 2 tablespoons oil in a Dutch oven or pot about as wide as the meat over medium-high heat. Brown the beef on all sides.
3. Remove the meat to a plate and pour off all but 1 tablespoon of fat. Add the vegetables to the pot and cook, stirring every now and then until they start to brown.
4. Return the beef to the pot and add 1-2 cups liquid (beef or chicken broth, wine, beer or water—or a combination), enough to come halfway up the sides of the meat, along with 1 bay leaf and 2 thyme sprigs.
5. Cover with a tight-fitting lid or aluminum foil and simmer gently on the stovetop or in a 300 degree F oven, turning the meat over once, until you can pull the meat apart with a fork.
6. Skim off any fat from the surface and taste the broth for seasoning before serving.
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