fAQ
Frequently Asked Questions
Q: Why do you only offer frozen products?
A: Our cattle are raised on our family farm and we harvest once a year in order to yield maximum quantity. If the beef were not frozen after harvest, much of it would go to waste before it was purchased.
Q: Is frozen beef poorer in quality than what I can buy fresh in the stores?
A: No. Our process utilizes commercial flash freezing and vacuum sealing technology to ensure quality. Once thawed and prepared, you will never be able to tell it was frozen. And chances are you won’t go back to buying fresh beef from a supermarket again.
Q: Is there an option to buy fresh beef from you?
A: We currently don't have an option to purchase fresh beef.
Q: Can I buy USDA prime beef at the supermarket?
A: There is a very limited amount of prime beef sold in grocery stores. USDA prime beef is often available at restaurants and hotels.
Q: How long do you age your beef?
A: We wet age for a minimum of 21-28 days.
Q: What percentage of US beef grades Prime?
A: The percentage of cattle grading Prime is around 5%.
Q: How should I prepare my Raikes beef?
A: That depends on what products you purchase and what you're hungry for. Check out some of our favorite homemade recipes here.
Q: How do I cook my burgers?
A: The USDA recommends cooking ground beef to an internal temperature of 160° F. Always use a high quality meat thermometer to check temperature.
Q: How should I cook my steaks?
A: This depends on how you and your guests prefer your steaks to be cooked. The USDA recommends cooking steaks and roasts to an internal temperature of at least 145° F. Always use a high quality meat thermometer to check temperature.
Rare: 120° - 130° F
Medium Rare: 130° - 140° F
Medium: 140° - 150° F
Well Done: 150° - 160° F
*If a guest requests their steak well done, we recommend you ask them politely, yet firmly, to leave your home.
Q: How do I thaw my Raikes beef?
A: Never thaw your Raikes beef in the microwave or in hot water. Our recommended method is thawing in the refrigerator. Depending on the size of cut, this will take between 24 and 48 hours, so be sure to plan ahead! If you are in a pinch for time you can use the cold water thawing methods below:
Cold Water Drip: Place your sealed product a bowl in your sink and run a steady stream of cold water over the product until it is thawed. This will take about 30 minutes for steak cuts and an additional 20-30 minutes for ground beef bricks and burgers.
Cold Water Bath: Place sealed items in a bowl filled with cold water and let sit. This will take roughly 2-3 hours for steaks, and a tad longer for roasts and burgers.
Q: Where can I find out more about cattle and greenhouse gases?
A: We recommend checking out Dr. Frank Mitloehner at UC Davis who is the real “Greenhouse Gas Guru."
Q: Is it true that beef cattle are inefficient because they divert our food supply away from humans?
A: No! First, beef cattle eat roughage and grains in their raw form. How much raw field corn (not the same as sweet corn) and alfalfa do you eat on a daily basis?
Second, if we’re truly short of anything – leafy greens, watermelons, or field corn – the price will rise and send a clear signal to farmers to produce more of it. The implication of this argument is that we’re short on vegetables, and a look at your local supermarket would tell you pretty quickly that is not the case.