RECIPES
We will start filling the recipe pages of our website once we get through the holiday rush.

In the meantime, don’t hesitate to ask us for cooking instructions, recipe ideas or serving suggestions when you place your order. We can almost always answer your questions over the phone or at the counter. Or, send us an e-mail at info@oppenheimermeats.com. We sell only the best, and it’s important to us to help you prepare the perfect meal. So ask!

TECHNIQUES

Doneness "Touch Test"
When checking meats, particularly steaks and chops, you want to avoid breaking the sear if you can. So most chefs can check for degree of doneness both by learning the timing of a particular cut and by poking it with their finger.

There is a simple guideline for this method of testing, and it’s right in the palm of your hand:

Hold you arm loosely so your hand dangles freely. With the other hand, press the big flesh part at the base of your palm, just below the thumb (actually, just above the thumb if your hand’s dangling.)

That soft, fleshy feel is what a rare steak should feel like. Now hold your thumb right next to your forefinger, but don’t squeeze. Feel the same part of your palm. This is what a medium steak with feel like. Now squeeze. That greater tension will now replicate the feel of a well-done steak or chop.