Dees Meats
10145 Twin Cities Rd.
Galt, CA 95632
  Store hours    Mon. - Fri. - 8:00AM - 5:30PM - Sat. - 8:00AM - 12:00PM - Closed on Sundays
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Come visit Dee's meat
Dee's Meat many awards and recongnition for fine meats
Dee's Meat wide selection of meats and meat packages
Dee's Meat wide selection of meats and meat packages
Dee's Meat wide selection of meats and other items
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Dee's Meat offer butchering services for your wild game
Dee's Meat offers weekly specials
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Basic Cooking and Grilling Guidelines

Cooking Information
Fresh Turkeys - Fresh turkeys should be purchased the day before cooking. Keep refrigerated until you want to prepare it for cooking. The giblets can be removed and cooked the day before if you wish. Cool and refrigerate after cooking. The bird's cavity should be washed prior to stuffing. Stuff only with chilled stuffing. The bird can be cooked in an open roasting pan, or covered, your preference.
Smoked Turkeys - Smoked turkeys are fully cooked and can be eaten cold or warmed up. To heat a smoked turkey, wrap in aluminum foil and place in a pan in the oven. Smoked turkeys should be kept refrigerated until you prepare for serving or warming. Refrigerate all leftovers. Smoked turkeys can be stuffed if you use a meat thermometer and cook dressing until it reaches 160 degrees F.
Smoked Hams - Refrigerate until preparing to cook. Hams are fully cooked, but more cooking will inhance the flavor and improve tenderness. Hams can be cooked, covered or open. Refrigerate all leftover ham. Hams can be oven cooked, barbecued, etc.
Prime Rib - Refrigerate until preparing to cook. Prime Rib can be seasoned with our "Special Rub" and fresh garlic or with your choice of garlic, salt, pepper, or other seasonings. Place roast in roasting pan, bones down and cook uncovered until desired internal temperature is reached. Refrigerate all leftover meat.
Cooking Times and Temperatures
Meat Oven Temp. Weight Cooking Time Internal Temp.
Turkey - Fresh 325 F. 10 - 14 lbs. 15 Min./ lb. 190 F.
Turkey - Smoked 325 F. 8 - 20 lbs. 10 min./ lb. 165 F.
Ham - Smoked 325 F. 8 - 20 lbs. 10 min./ lb. 160 F.
Prime Rib - Rare 325 F. 6 - 8 lbs. 18 - 20 min./ lb. 136 F.
Prime Rib - Medium 325 F. 6 - 8 lbs. 22 - 25 min./ lb. 140 F.
Prime Ribe - Well 325 F. 6 - 8 lbs. 27 - 30 min./ lb. 150 F.
Basic Grilling Information
Charcoal grilling times are approximate and based on an uncovered grill, unless otherwise noted. Gas grilling times are approximate and based on a covered grill. Medium Rare beef will be approximately 145 degrees F internal. Medium beef will be approximately 160 degrees F internal.
For charcoal grilling, when coals are medium, ash-covered (approximately 30 minutes), spread coals in a single layer and check cooking temperature. To check temperature, cautiously hold the palm of your hand above the coals at the cooking height (height of grill). Count the number of seconds you can hold your hand in that position before the head forces you to pull away. 4 seconds is approximately medium heat.
For gas grilling, consult the owners manual for specific owners manual. Gas grills can vary greatly and grilling times and temperatures may need to be adjusted.
Trim visible fat from beef and poultry to reduce flare-ups. If food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches desired doneness.
All cook times are based on beef removed directly from refrigerator.
Beef Cut - Chuck Weight/thickness Time - Charcoal Time - Gas
Flat Iron (Shoulder Top Blade) 8 oz. 10 - 14 min.- covered 12 -16 min.
Shoulder Steak, boneless 3/4" 14 - 17 min. 9 - 12 min.
Shoulder Steak, boneless 1" 16 - 20 min. 15 - 19 min.
Shoulder Center Steak, Ranch 3/4" 9 - 11 min. - covered 8 - 11 min.
Shoulder Center Steak, Ranch 1" 11 - 14 min. - covered 12 - 16 min.
Shoulder Petite Tender Roast 8 - 12 oz 14 - 18 min. - covered 14 19 min.
Beef Cut - Rib Weight/thickness Time - Charcoal Time - Gas
Rib Steak, small end 3/4" 6 - 8 min. 7 - 10 min.
Rib Steak, small end 1" 9 - 12 min. 10 - 15 min.
Ribeye Steak 3/4" 6 - 8 min. 7 - 9 min.
Ribeye Steak 1" 11 - 14 min. 9 - 14 min.
Beef Cut - Loin Weight/thickness Time - Charcoal Time - Gas
Porterhouse / T-Bone Steak 3/4" 10 - 12 min. 9 - 13 min.
Porterhouse / T-Bone Steak 1" 14 - 16 min. 15 - 19 min.
Top Loin (Strip) 3/4" 10 - 12 min. 7 - 10 min.
Top Loin (Strip) 1" 15 - 18 min. 11 -15 min.
Tenderloin Steak 1" 13 - 15 min. 11 - 15 min.
Tenderloin Steak 1 1/2" 14 - 16 min. - covered 16 - 20 min.
Beef Cut - Sirloin Weight/thickness Time - Charcoal Time - Gas
Top Sirloin Steak - boneless 3/4" 13 - 16 min. 8 - 13 min.
Top Sirloin Steak - boneless 1" 17 - 21 min. 13 - 16 min.
Top Sirloin Steak - boneless 1 1/2" 22 - 26 min. - covered 24 - 30 min.
Beef Cut - Round Weight/thickness Time - Charcoal Time - Gas
Recommend cooking round cuts to medium rare (145 F) only
Round Sirloin Tip Center Steak 3/4" 8 - 9 min. - covered 8 - 11 min.
Round Sirloin Tip Center Steak 1" 11 - 13 min. - covered 13 - 15 min.
Recommend marinate for Round Sirloin Tip Side, Bottom Round, Top Round, Eye Round, Skirt Steak, and Flank steak
Round Sirloin Tip Side Steak 3/4" 9 - 11 min. - covered 7 - 9 min.
Round Sirloin Tip Side Steak 1" 12 - 14 min. - covered 13 - 14 min.
Bottom Round Steak 3/4" 8 - 10 min. - covered 11 - 14 min.
Bottom Round Steak 1" 12 - 15 min. - covered 15 - 17 min.
Top Round Steak 3/4" 8 - 9 min. 10 - 11 min.
Top Round Steak 1" 16 - 18 min. 16 - 19 min.
Eye Round Steak 3/4" 15 - 19 min. 10 -12 min.
Eye Round Steak 1" 19 - 23 min. 17 - 19 min.
Beef Cut - Plate & Flank Weight/thickness Time - Charcoal Time - Gas
Skirt Steak 1 to 1 1/2 lbs 10 - 13 min. 8 - 12 min.
Flank Steak 1 to 1 1/2 lbs 17 - 21 min. 16 - 21 min.
Beef Cut - Other Weight/thickness Time - Charcoal Time - Gas
Ground Beef Patties 4 oz - 1/2" thick 11 - 13 min. 7 - 8 min.
Ground Beef Patties 6 oz - 3/4" thick 13 - 15 min. 13 - 14 min.
Kabobs, beef only 1 x 1 1/4" - 1 lb 6 -8 min. - covered 7 - 9 min.
© Dees Meats 2010, 10145 Twin Cities Rd., Galt, CA 95632