Mastering Meat: A Guide to Cooking Perfection

When you're craving a flavorful piece of meat, there's nothing worse than sinking your teeth into a dry hunk of disappointment. Miesfeld's wants to do our part to help you get it right every time.

We offer the best selection of smoked meats, specialty patties, and more. Follow our cooking tips to get the most out of each item you buy.

T-Bone Steaks

A T-bone steak is a tender cut of meat that's best when seasoned well and cooked quickly. Completely thaw your steak and pat it dry with a paper towel before seasoning, as any excess moisture will create steam in the pan and ruin that steakhouse char.

Next, season the steak liberally with salt and pepper. You can sprinkle seasonings from several inches away to evenly distribute your ingredients across the cut for better results. Try to hit both sides and the edges too.

The best pan for cooking a steak indoors is a cast iron skillet. Cast iron ensures that the heat needed to sear a thick T-bone is distributed evenly. If you don't own one, use your heaviest skillet. Next, you should:

• Heat the pan on high
• Place steak near the center
• Cook for four to five minutes.
• Turn it to the other side and cook for three to four minutes.
• Top with a dollop of butter
• Let meat rest for 10 minutes before eating

Remember that a perfect medium-rare steak has a 120-degree F internal temperature.

Bone-In Pork Chops

To keep your pork chops tender and juicy, use the same cooking method you would follow for a great steak:

• Completely thaw the pork
• Pat it dry
• Season well
• Cook it in a heavy pan on high heat.

Because pork must be cooked to a higher internal temperature, cook an eight-ounce chop on each side for four to five minutes (or until a 145-degree F internal temperature). After cooking, remove your chops from the heat and allow the juices to redistribute for five minutes.


Whether grilling chicken breasts or chicken brats, cooking time is key. Each bird part needs a different cooking time for perfect results. Sauces and wet marinades can cause flare-ups and burn before the chicken is done.

Consider using a dry rub to add flavor and begin rubbing your favorite seasoning blend liberally onto each piece after patting off extra moisture. Then, stick the chicken in the fridge for at least one hour or up to 24.

Next, prepare the grill. Make sure to clean the grates and wipe them with a coating of high-heat cooking oil. Create two heat zones: a cooler zone where poultry can cook to perfection without drying out and a hot zone for crisping the skin. Place wings and breasts in the coolest section and drumsticks and thighs closer to the flame.

Cover and cook for 15 minutes before turning and cooking for another 15 minutes — or until your thermometer registers 150 degrees F for dark meat and 165 degrees for white meat. After that, quickly crisp the skin in the hot zone before removing your meat from the grill.


Oven cooking is easy to enjoy your online meat market bacon without risking a burn. For perfect bacon every time, lay bacon strips on a baking sheet lined with aluminum foil.

Then, slide the sheet into a cold oven. Turn the temperature to 425 degrees and bake for 10 to 14 minutes depending on the thickness and your personal preference. You don't need to flip it over, the oven cooks evenly from both sides.

Buy Miesfeld's Meat Selection Online or In-Store

Now that you're hungry, it's time to stock up on your favorite meats, sausages, and snacks. Visit our retail store or online meat market for delicious meats and more, all conveniently delivered to your front door.


Recipes & Tips

Dinner Oven | Skillet | 0 Looking down on plated Swiss Steak

Swiss Steak

Dinner Oven | Skillet | 0 Salisbury Steak on a tray

Salisbury Steak