About This Product
A 2-pack of our incredible beef skewers — a combination of New York striploin, beef tenderloin, and ribeye cubes, marinated in salt, black pepper, and smoked paprika.
How to Cook It
- If using wooden skewers, soak in water for 20 minutes before grilling.
- Preheat grill or a grill pan to medium-high heat.
- Grill 8–12 minutes total, turning every 2–3 minutes for even colour.
- Check the thickest piece of meat with a thermometer before serving.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef and lamb; cook to at least Medium Well if you prefer to meet that guideline.
Chef's Tip
Cut pieces to a similar size so everything on the skewer finishes cooking at the same time.
A guide from HQ Meats.
