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.

To Stew, Grill, Pan or Roast?

Pan

Quickly sear your steak in a heavy pan on a hot stove for tender meat with a perfect crust.
Use a high smoke point oil to avoid breaking down the fat and ruining the flavor. Sunflower, avocado, and refined olive oils are good options.

Temp: High heat
Cook Time: 4-6 minutes per side for most steaks

Grill

Whether using a charcoal or gas grill, nothing beats the primal feel of cooking over an open flame.
Charcoal grills will impart a smoky flavor, but gas grills are easier to control. Briskets and roasts require lower temps and longer cook times.

Temp: High (500 to 550 °F)
Cook Time: 5 minutes per side for steaks and burgers

Stew/Braise

Transform lean cuts into fork-tender feasts by cooking your beef low and slow in flavorful liquids.
Stew your beef in a braising liquid like broth of wine, and add in some aromatics like onions, garlic, and herbs.

Temp: Heat oven to 325 °F
Cook Time: 2.5 – 3 hours

Roast

Create easy, delicious comfort food in the oven with just a few simple ingredients.
Insert garlic slices into your beef to infuse flavor. Some people tie their roasts with butcher’s twine to retain shape.

Temp: 425 °F for first 30 mins, reduce to 375 °F
Cook Time: 15 minutes/lb

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.