How to Treat Your Meat

Tips & Tricks from the Butcher
Get the most out of our premium meats with these pro moves. Simple steps for killer results — whether you're grilling steaks, burgers, or anything in between.

  • Pat dry — Blot with paper towels for a better sear and crust.

  • Salt — Generously (¾–1 tsp kosher salt per lb).

    • This is called dry brining — just salting ahead so the salt draws out moisture, then gets reabsorbed for deeper seasoning, better tenderness, and an epic sear. No liquid needed!

    • Best: Dry-brine 40 min–overnight in the fridge (uncovered on a rack) for deep seasoning, tenderness, and great browning.

    • Quick: Salt right before cooking.

  • Room temp — For thick steaks/roasts (>1 inch): Pull from fridge 30–60 min ahead for even cooking. Skip for thin cuts or if dry-brining chilled.

Extra: Don't rinse after salting. Add pepper/herbs after dry bringing or salting. For Knoche's steaks and famous burgers, this approach delivers restaurant-quality results at home.

Quick Meat Prep Before Cooking

  • Steaks (ribeyes, strips, etc. — rest 3 min): Rare: 115–120°F Medium-Rare: 120–125°F Medium: 130–135°F Medium-Well: 140–145°F

  • Well Done: 155–160°F

  • Pork (chops, roasts): 145–160°F 

  • Veal, Beef & Lamb (whole cuts): 145°F 

  • Ground Red Meat (our famous burgers): 160°F.

  • Ground Poultry / Poultry: 165°F.

Pro Tip: Let your meat rest for a minimum of 5 minutes after cooking for optimal juicyness.  These tips come straight from Knoche's block — tried-and-true, now Let’s MEAT

Cooking Temps

A few of our favorites
Knoche’s recipes

  • Ingredients:

    • 2 lbs Knoche’s Signature Ground Beef

    • 1 onion, diced

    • 3 cloves garlic, minced
      1/2lb bacon (diced)

    • 1 can (14.5 oz) fire-roasted diced tomatoes

    • 1 can (4 oz) diced green chiles

    • 1 can (15 oz) black beans & 1 can (15 oz) kidney beans (drained/rinsed)

    • 1 ½ cups frozen corn or 1 can (15oz) drained and rinsed

    • 1 cup beef broth

    • The Spices: 2 tbsp chili powder, 1 ½ tbsp cumin, ½ tsp paprika, and 2-4 chopped chipotles in adobo sauce (adjust depending on your spice tolerance).

    Instructions:

    1. Brown the Beef & the Bacon: In a large skillet, start with the bacon then add the Knoche’s Beef once the bacon has a little color. Once fully cooked and browned transfer to slow cooker. (reserve fat for sauté of the onions and garlic)
      Sauté Onions & Garlic: Take your time here and fully cook these until they are translucent.

    2. Slow Cook: Transfer beef to your slow cooker. Add all remaining ingredients and stir.

    3. Set it: Cook on Low for 6 hours or High for 4 hours.

    4. The Perfect Finish: Serve hot and top with a generous amount of shredded Knoche’s Aged Cheddar, fresh cilantro, and a dollop of sour cream.

    Butcher’s Tip: Grab a block of our aged cheddar and shred it fresh at home—it melts much smoother than the pre-bagged stuff!Serves 8-10 | 3 hours

  • More to come.

  • More to come.