Belgian Blue Beef is so lean, you're not cooking fat. It cooks
more quickly and you can use a lower temperature. We recommend
cooking your desired cut to a doneness of rare to medium for optimum
Set oven temperature to 250-275 degrees and use a meat thermometer
to check for doneness at 120-140 degrees. At this point lower
temperature, your roast should take the same amount of time as
ordinary beef that is cooked at a higher temperature.
Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember
Belgian Blue Beef cooks faster than ordinary beef; don't overcook.
Watch your cooking time.
Move your rack farther away from the heat source. Broil as ordinary
beef, but shorten the cooking time. Turn the steak a few minutes
sooner and check for doneness.
Cook over medium coals at normal rack height, but shorten the
cooking time. Turn the steaks a few minutes sooner ( 1/3 less
time) and check for doneness.
The Jones Family