Guidance Beyond the Cut

Here you’ll find straightforward answers about cooking methods, internal temperatures, storage, and meat fundamentals — explained the way we do at the counter.

Prime Meats and Beef Cuts Guide

Cut	Pan Sear	Grill	Braise	Roast
Ribeye	●	●
NY Strip	●	●
Tenderloin	●	●
Denver Steak	●	●
Flat Iron	●	●
Hanger Steak	●	●
Flank Steak	●	●
Skirt Steak	●	●
Chuck Roast			●	●
Short Ribs			●
Brisket			●	●
Shank			●
Sirloin Tip Roast				●
Tri-Tip	●	●		●

Cooking Techniques

Pan Sear

For rich crust and bold flavor.

• Use avocado oil, beef tallow, or clarified butter
• Heat pan until lightly smoking
• 3–5 minutes per side depending on thickness
• Finish with butter + garlic + thyme

Rest 5–10 minutes before slicing.

Grill

Grilling Intensifies Natural Flavor

• Preheat grill to 500–550°F
• Oil meat, not grates
• 2-4 minutes per side for most steaks
• Always let it rest

Charcoal = deeper mineral character
Gas = control and consistency

Stew / Braise

Low. Slow. Transformative.

• Sear first for flavor
• Add broth or wine + aromatics
• 300–325°F oven
• 2–3 hours depending on cut

Best for: Short Ribs, Shank, Chuck, Brisket

Roast

Comfort and presence.

• 425°F for first 20–30 minutes
• Reduce to 375°F
• 15 minutes per pound (average)
• Internal temp is what matters — not time

Internal Temperature Guide

Rare – 125°F
Medium Rare – 130–135°F
Medium – 140–145°F
Medium Well – 150°F
Well – 155°F+

(Remove meat 5° before target — it will continue cooking while resting.)

Teodora’s Butcher Notes

• Prime meats are not protein commodities — they are whole-animal craft.

• Dry-aged cuts cook faster and develop deeper flavor.

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.