Prep/Cooking Tips:
Everything you need to know once your steaks arrive is right here. We have some tips and ideas that will make your Meyer Natural Beef experience the best you have ever experienced. Our Chefs have pulled together some simple steps to keep in mind while turning your kitchen into the next great steakhouse.


We package and freeze your steaks so that it arrives to you at the peak of flavor and tenderness. We use dry ice to keep you steaks frozen throughout the journey to your kitchen. In the event that some dry ice is still present in the cooler, it is preferred that you allow it to remain in the cooler. Dry Ice temperature is extremely cold at -109.3°F or -78.5°C. Always handle Dry Ice with care and wear protective cloth or leather gloves whenever touching it. An oven mitt or towel will work. If touched briefly it is harmless, but prolonged contact with the skin will freeze cells and cause injury similar to a burn. Please use caution! The dry ice will be in a plastic bag for your safety. Please grab the bag and not the dry ice when removing.

We fully expect that your steaks will arrive completely frozen. Should your steaks arrive slightly thawed don’t panic…they can be refrozen or you may place them in your refrigerator to continue the thawing process.

In the unlikely event that the steaks have completely thawed and are warm to the touch, please contact our customer service

We strive for your steaks to have a bright red color when they arrive. However, it is not unusual for the color to have faded in transit. As the steaks begin to thaw, the color will fade. This is normal and expected. Once the package is opened, the color will return.


The best method for thawing frozen meat is in your refrigerator as it provides you better texture and the best eating experience. Planning ahead is the key as this method does require more time. Simply place your steaks in a refrigerator (35-40°), preferably on a plate or tray, place in a lower area and allow a minimum of 24 hours to thaw. Thicker steaks may take 48 hours to thaw. Once thawed you should prepare your steak or filet as soon as possible for the ultimate beef experience.

Foods defrosted in a refrigerator can be refrozen without cooking, although there may be some loss of quality.


Once you’re ready to cook your Naturally Grass Fed steaks, there are a few tips to keep in mind in order to have the best experience possible.

Prep- After your steaks have completed thawing in the refrigerator, open the package on each steak, place them on a platter and allow them to rest for 10-15 minutes at room temperature. Go ahead and season your steaks at this time. This resting time prior to cooking will allow the steaks to bloom and warm slightly. A slightly warmer steak will perform better on a hot grill as compared to one right out of the refrigerator. Always pre-heat your grill to about 400-500 degrees.

It is very important to understand that our Angus steaks and hamburgers will cook faster than typical beef bought at a grocery store or online. Our natural beef has less water content because we do not allow the use of antibiotics or hormones which encourage water retention in beef. Naturally Grass Fed steaks will cook about 15% quicker than what you might normally experience with ordinary beef. Not only does our beef cook faster, it shrinks less while cooking so you get a bigger steak on the plate. The best way to determine when your steak is done is to use a digital thermometer when you think you are close. Your steak will continue to cook as it sets prior to eating. The temperatures provided under Temperature Chart have taken that into consideration.

 Cooking Chart
These temperatures have been adjusted for the temperature of the steak to come off the grill prior to resting for 5 minutes as cooking continues. This rest period will allow the moisture within the steak to redistribute back toward the center of the steak and the steak will finish cooking to the desired temperature.

Finally, Enjoy your steak!