What to expect once your order is placed.

• You will receive confirmation on your order and delivery date.
• You will need to sign for your order and ensure someone is available for accepting your package due to the products being perishable.
• Once you open the first box, inside will be a cooler.
• Lift the cooler outside of the box.
• Open the cooler.
• Protect your hands from the freezer bag that contains dry ice that is at an extreme cold temperature.
• Once you discard of the dry ice, open your A. Thomas Meats box.
• Once inside decide whether you will start to thaw or freeze until needed. Please follow storage guidelines to ensure the highest quality.
• If you have any questions please call our customer service.
• Thanks and enjoy your purchase from A. Thomas Meats!

Tips for Direct Heat and Indirect Heat Grilling — "Published by Beef it‘s what‘s for dinner"

Indirect Heat

Trim visible fat from meat and poultry before grilling to help prevent flare-ups. If you want to use marinades or rubs, you'll need to plan ahead.

Grill over medium heat; if food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness.

For gas grills, set temperature controls to medium. For charcoal grills, check the coals. The grill is ready when the coals are no longer flaming and are covered with gray ash. To check the temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately four seconds for medium heat.

Use a long-handled spatula to turn burgers and tongs to turn steaks. Though you may be tempted to play with your grilling tools, don't press, flatten or pierce the meat or flavorful juices will be lost.

Indirect Grilling

1. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquettes on each side of fire grate, leaving open space in the center. When coals are medium hot, and ash covered (about 25-30 minutes), add three to four new briquettes to each side. Place aluminum foil drip pan in center between coals. Position cooking grid with handles over coals so additional briquettes may be added when necessary.
2. Remove beef from refrigerator and season as desired. Place beef on cooking grid directly over drip pan.
3. Cover with grill lid and grill over medium heat until thickest part of roast reaches internal temperature as specified. Turning is usually not necessary. Add three to four additional briquettes to each side every 30 minutes or as necessary to maintain proper heat during grilling. Transfer roast to carving board; tent loosely with aluminum foil. Let roast rest for 10 to 15 minutes or as necessary to maintain proper heat during grilling. (Temperature will continue to rise about 5 to 10 degrees F to reach desired specification and roast will be easier to carve.)

Storage Guidelines

Once you have received your order from A. Thomas Meats, you will need to decide to thaw the product or keep in your freezer until needed. In order to ensure the integrity of the product and maintain the highest quality flavor, please follow these simple instructions.

The products you receive in a frozen state will maintain maximum quality for nine months, with the exception of ground beef, which is recommended for four months.

Defrosting Guidelines

Always defrost beef in the refrigerator, never at room temperature. Place frozen package on a plate or tray to catch any juices and place in the refrigerator.

• Steaks 1/2 inch to 1 inch or larger — 16 hours
• Beef for Stew or Tenderloin Tips — 24 hours
• Roasts of any kind — refrigerate 4 to 7 hours per pound