MESQUITE BEEF KABOBS
COOKED ROAST BEEF
BREADED BEEF LIVER
Fully prepared entrees for all tastes and occasions. Choose from our mouth-watering selection of chicken, beef, turkey, lamb or specialty dishes.
A Tip by the Chef
SAUTEING: refers to cooking food in a lesser amount of fat than frying, which doesn’t cover the food. There is little difference in these two terms, though sautéing is often thought of as using less fat than frying and being the faster of the two methods
For best results: Remember that your protein will continue to cook after it is removed from the direct heat and will rise in temperature 10-15 degrees depending on the size of the meat.
Beef: Beef to be sautéed should be seasoned prior to cooking. It can be marinated or simply seasoned with salt and pepper. When sautéing beef the doneness can range from 135 degrees for rare to 170 degrees for well done.
Poultry: Poultry should be seasoned prior to sautéing. It can be marinated or simply seasoned with salt and pepper. When sautéing poultry it should be cooked to a final temperature of 180 degrees for well done.
Pork: Pork should be sautéed to a final temperature of 145 for medium to 170 degrees for well done. Pork can be seasoned lightly or marinated.