Burgers

The best way to cook the burger is on a grill or BBQ. Season generously on both sides with salt and pepper, grill on high heat until well caramelized and juices run clear. The burgers will cook quickly because the center is braised meat that just needs to be warmed through. Serve with whatever condiments you like best.

Degrees to cook to (celsius): 71

Sausage

Preheat oven to 400 F. In a heavy-bottom skillet on medium heat, sear the sausages in beef fat on one side until well caramelized. Flip the sausages, add a knob of butter and place the skillet in the oven for 5 minutes, or until the juices run clear. Remove from oven and remove sausages from the pan. Let them rest 3-5 minutes before serving.

Degrees to cook to (celsius): 71

Fat

Use the beef fat as your would canola or vegetable oil. Frying potatoes in beef fat for breakfast or using the fat to roast your WSB sausage are both great uses.

Degrees to cook to (celsius): N/A

Pot Roast

Season your pieces with salt and pepper and a dash of flour on all sides. Sear the beef on all sides in beef fat. Strain and discard the fat. Deglaze the pan that you seared the beef in with red wine, make sure to scrape all of the goodness off of the bottom and to reduce the wine by half. Transfer reduced wine into a slow cooker and add the beef, carrot, celery, onion, potato, garlic, bay leaf, any other root vegetables or aromatics you desire and beef stock. Simmer the stew until the beef is very tender. Using scissors or a sharp knife, remove the netting from the roast. Serve with all of the vegetables and a condiment such as horseradish or Branston pickle.

Degrees to cook to (celsius): N/A

Round Roast

Bring it out on the counter about an hour before cooking. About 10 minues ahead of cooking pre-heat oven to 250 F. Get a roasting pan. Salt & pepper the roast, dust with flour. Sear the roast on all sides in beef fat and remove from the pan. Add some carrots, celery and onions and lightly caramelize. Place the seared roast on top and place in the oven. Cook until an instant read thermometer reads 54 celcius. Remove from the oven and transfer the roast to a rack, cover with foil and rest 10 to 15 minutes. Use this time to make easy gravy from the dripping in the pan on top of the stove. The carrots and celery give the gravy a delicious flavor. Slice the roast as thin as you can against the grain.

Degrees to cook to (celsius): 54

Flank

Marinate over night – This cut is best served grilled and cooked to medium. A herb based sauce such as a salsa verde or chimichurri accompany this cut beautifully. It is recommended to serve this steak sliced thinly against the grain.

Degrees to cook to (celsius): 56

Bavette

Marinate over night – This cut is best served grilled and cooked to medium. A herb based sauce such as a salsa verde or chimichurri accompany this cut beautifully. It is recommended to serve this steak sliced thinly against the grain.

Degrees to cook to (celsius): 56

Tri Tip

Season generously with salt and pepper. Marinate over night. Grill on medium heat or pan roast. Best eaten medium

Degrees to cook to (celsius): 56

Top Sirloin

Season generously with salt and pepper. Grill over medium-high heat or pan roast. The tenderloin (fillet) is extremely tender and best eaten rare-medium rare!

Degrees to cook to (celsius): 56

New Yorks

Season generously with salt and pepper. Grill over medium-high heat or pan roast. The tenderloin (fillet) is extremely tender and best eaten rare-medium rare!

Degrees to cook to (celsius): 54

Tenderloin

Season generously with salt and pepper. Grill over medium-high heat or pan roast. The tenderloin (filet) is extremely tender and best eaten rare to medium rare. This is also the best cut to use for tartare or carpaccio.

Degrees to cook to (celsius): 54

Skirt

Marinate over night – This cut is best served grilled and cooked to medium. A herb based sauce such as a salsa verde or chimichurri accompany this cut beautifully. Serve this steak sliced thinly against the grain.

Degrees to cook to (celsius): 56

Braising Ribs

Season your pieces with salt and pepper and a dash of flour on all sides. Sear the beef on all sides in beef fat. Strain and discard the fat. Deglaze the pan that you seared the beef in with red wine, make sure to scrape all of the goodness off of the bottom and to reduce the wine by half. Transfer reduced wine into a braising pan and add carrot, celery, onion, garlic, bay leaf and beef stock. Bring to a boil on stove top and place your seared beef into the braising pan. Make sure your beef is just covered with the stock/wine mixture.  Braise the ribs with the lid on at 300F until spoon tender (about 4 hours). Strain out the sauce, skim off the fat on top and reduce until desired consistency. Glaze the beef in the reduced sauce. Alternatively, ribs can be rubbed and BBQ’d like brisket.

Degrees to cook to (celsius): N/A

Ribeye

Season generously – Grill on medium-high heat or pan roast. This muscle is best cooked medium rare – medium. At Richmond Station we serve this peice sliced and cut thinly and against the grain!

Degrees to cook to (celsius): 56

Brisket

Brisket is perhaps the trickiest and most delicious of all the cuts. Perhaps the most versitile as well. It definately requires long, slow cooking no matter how you choose to go about it. If the brisket is brined then poached you could call it corned beef. Brined then smoked, you could call it pastrami. Rubbed and slow smoked, you could call it barbecue. Alternatively you can follow the instructions for Shanks (Osso Bucco) or dice it up into a beef stew.

Degrees to cook to (celsius): N/A

Shank (Osso Bucco)

The most of important thing is to nicely (heavily!) season your pieces with salt and pepper. Sear your beef on all sides in canola or grape seed oil. Strain and discard the fat. Deglaze the pan that you seared the beef in with red wine, make sure to scrape all of the goodness off of the bottom and to reduce the wine by half! Transfer reduced wine into a roasting pan and add carrot, celery, onion, garlic, bay leaf and beef stock. Bring to a boil on stove top and place your seared beef into the roasting pan. Make sure your beef is covered with the stock/wine mixture.Braise osso bucco with the lid on at 300F until spoon tender (about 4 hours)Strain out the sauce, skim off the fat on top and reduce until desired consistency.

Degrees to cook to (celsius): N/A

Blade

Marinate and grilled or pan-roasted on medium heat. Cook Medium-Rare to Medium.

Degrees to cook to (celsius): 56

Clodhammer

Marinate over night – Grilled on medium heat or pan roasted

Degrees to cook to (celsius): 56

Cabinet

Marinate over night – Grilled on medium heat or pan roasted

Degrees to cook to (celsius): 56

Flat Iron

Marinate – Grilled on medium heat or pan roasted.

Degrees to cook to (celsius): 56

Wings

Marinate, season, bake in oven at 350C on parchment lined sheet tray until an internal temperature of 74C. About 20 minutes.

Degrees to cook to (celsius): 74

Legs

Season generously, and spice if desired. We recommend chili powder! Bake in oven at 300C or grill over medium heat. About 30 minutes

Degrees to cook to (celsius): 74

Breast

Season generously, grill on medium heat or pan roast. Always skin side down first. About 12 minutes

Degrees to cook to (celsius): 74

Flattened, Marinated Whole Chicken

Season to taste, the marinade we applied does not contain salt. Bake at 300C or grill over medium heat.

Degrees to cook to (celsius): 74

Whole Chicken

Season generously, slow roast in oven uncovered at 300C. About 1.5 Hours

Degrees to cook to (celsius): 74

Brine Kit

Put brine starter kit, 4 cloves of sliced garlic and 2 L of hot water in a pot and bring to a simmer. Remove from heat and let sit 15 minutes to steep. Add about2 L of cold water or 2 kg of ice and place in the fridge until cold. The brine must be cold before meat can be added to it. If you are brining a very thick cut such as the shoulder it is best to inject the brine with a syringe of some type. You can find brining needles at most kitchen supply stores.

Degrees to cook to (celsius): N/A

Ground Pork

Ground pork can be used in chili, stew, meatballs, burgers, tortiere…options are endless

Degrees to cook to (celsius): 71

Pork Sausages

Options are endless. Pan roasted, braised, grilled, baked, poached, or casing removed and used in pasta sauce. You will usually receive 2 types of sausage in your pork bin: one breakfast sausage seasoned with thyme, nutmeg and honey and one spicy italian seasoned with chili, fennel and white wine.  You can cook both types the same way.  

Degrees to cook to (celsius): 71

Face (Presskopf)

Also known as head cheese, presskopf is best served either at room temperature and spead on toast or breaded and shallow fried (eaten like a croquette). In any case presskopf should always be garnished with a chutney and/or mustard!

Degrees to cook to (celsius): N/A

Top Sirloin Steaks

Marinate overnight. Grill on medium heat or pan roast. Another option we like is shnitzle. Pound steaks inbetween plastic wrap until 1/3inch thick. Dip the cutlets into flour, then whipped eggs, then seasoned breadcrumbs and shallow fry until golden brown and crispy. Serve on a bun with mustard and pickles.

Degrees to cook to (celsius): 66

Belly (Bacon)

For Bacon: • Place your Pork Belly and cold brine in a container with a tight fitting lid. Weigh the meat down (e.g. with a plate) and place in the fridge for 6 days.• Rinse the belly. Hot smoke at 200F (95C) until the internal temperature reaches175 F (80C), approximately 2-3 hours. Remove from the smoker and press between 2 trays with some weight on top overnight in the fridge. • Carefully remove the skin and tightly wrap the bacon if you are not using it right away. • If you don’t have access to a smoker, cooking the belly in a slow oven will work well following the same steps, it just won’t taste smoky.

Degrees to cook to (celsius): Well Done

Loin (Butterflies)

The butterflied loin chops can be prepare as you would the chops. Because they are generally thinner, the loin chops lend themselves better to quick cooking such as on the bbq or in a pan. The loin is also what is generally used to make peameal bacon, so should you want to brine it overnight then crust it in cornmeal then pan-sear it and serve it next to eggs and hashbrowns you wouldn’t be out of line.

Degrees to cook to (celsius): 60

Rack (Chops)

Pork Chops can be simply grilled on the bbq or pan roasted. The chops can also be brined overnight to help preserve juiciness and the brine will lend a sort of “ham” quality to the meat. An old classic for chops it to sear them then slowly braise them in mushroom soup.

Degrees to cook to (celsius): 60

Bone-In Pork Shoulder Roast

There are really so many ways to cook this cut. The whole piece can be straight up roasted in an oven. It can be rubbed with your favorite spice blend and smoked. It can be brined and roasted or smoked. It can be brined then rubbed then roasted. It can be turned into a just-cooked roast that you slice thinly. It can be cooked long and slow until it falls off the bone. It can be braised and picked to turn into pulled pork. It can be deboned and used as stew or sausage meat. The best part is all of these options are great. At Richmond Station we will usually inject and brine the butt or picnic for 7 days, then rub it with spices and herbs and slow cook it at 200 F until it falls off the bone and the skin turns into crackling. We’ll then gently pull the meat off and serve it sliced with apples and our homemade bbq sauce.

Degrees to cook to (celsius): Well Done