Meat Temperature and Cooking Time

To bring out all the flavours of our quality meats, Les Fermes Valens provides cooking tips for several product ranges. You can also discover excellent recipes at the bottom of each product page, or get inspired by our customers and their fabulous ideas on our blog blog!

 

 

 

Beef cooking time and temperature

Filet mignon

Tenderloin is a rare delicacy: this part of the beef is only available in small quantities. It must therefore be carefully prepared to extract all its tenderness. Often presented in medallions, you can enjoy it in the same way as a steak. Rare or medium-rare is recommended for this delicious piece of meat. We recommend that you take it out of the fridge some time before cooking, to bring it back to room temperature. Once rested, you can cook it in a frying pan for between 8 and 12 minutes, depending on your preferred cooking method, and turn it over halfway through cooking. 

Steak

Cooking times vary according to the thickness of the steak and the type of cooking: we recommend that you cook it rare or medium-rare to keep the meat juicy. You can also cook it on the grill, with a minimum of fat. If you prefer to use a frying pan, heat the pan with a knob of butter and place the steaks in it. Cook over medium heat, turning regularly to keep the pan golden-brown. As a general rule, you should allow 8 to 10 minutes cooking time for a 2 cm thick steak.

Beef Bottom Sirloin Flap

Generally popular for its shallot recipe, bavette is a tender cut for lovers of rare meat. We recommend marinating it before barbecuing, for an explosion of flavor and preservation of its nutritional content.  

Blade roast

This is a meat that requires a long cooking time in order to be juicy and tender. Preheat your oven to 120°C (250°F) before placing the roast in the oven for 4 hours.

Beef shank 

Shank is traditionally cooked in a casserole dish with winter vegetables (carrots, potatoes or pot-au-feu). It should be simmered for about 2h30.

Beef Tournedos

Tournedos can be cooked in a pan, on the barbecue or in the oven. If you choose to cook it in the oven, preheat it to 55°C (130°F), then sear the meat on both sides for 30 seconds and place in an ovenproof dish. Season with salt, pepper and herbes de Provence. Place the tournedos in the middle of the oven for 45 minutes for medium-rare. If you prefer medium-rare, heat the oven to 65°C (150°F) and for well-done meat, raise the temperature to 75°C (170°F).

Temperature and cooking time for veal

Veal fillet

You can cook the veal tenderloin on the gas stove: simply melt a little fat in a frying pan and quickly sear the tenderloin over high heat. Continue cooking over medium heat, 3 to 5 minutes on each side, depending on thickness. They can be eaten plain, just seasoned with salt and pepper.

Veal chops

The ideal way to cook them is in a frying pan, in a little oil heated over high heat. When the oil is hot, cook the chops over high heat for 1-2 minutes, turning halfway through. Then reduce the heat to medium and cook the chops for a further 3 minutes on each side.

Veal Osso Buco 

This is a traditional family dish. We recommend using a casserole dish for optimal cooking: sprinkle the osso buco with a little flour, heat a little butter in the casserole dish and place the meat on top. Cover and simmer over a low heat for 1 hour.

 

Poultry temperature and cooking time

Whole chicken

Whole chicken is traditionally cooked in the oven. You can accompany it with a garnish of potatoes, tomatoes, thyme thyme and sliced onions for a more tender meat. Allow 1 hour's cooking per kilo at 180°C (356°F).

Chicken breast

Chicken breasts should be cooked to medium-rare. You can vary the pleasure of cooking it on the grill, in the oven or on the barbecue. For oven cooking, we recommend a temperature of 220°C (425°F) for 18 to 20 minutes, so that the chicken breast retains all its flavor. 

Turkey breast

Turkey is cooked in the same way as chicken: you can cook it on the grill to give it a crispy golden edge.

Lamb temperature and cooking time

Leg of lamb

There are two types of oven-cooking for a pink, juicy leg of lamb: traditional oven-cooking or slow-cooking, known as the "7 o'clock leg". Traditional oven-cooking involves preheating to 180°C (356°F) before placing in the oven, and cooking for 30 minutes per 500 grams of meat. For summer days, you can also consider barbecuing for a change, but we recommend slicing beforehand and browning for just a few minutes on each side.

Lamb squares

We recommend baking this piece of lamb in the oven: preheat your oven to 240°C (460°F), score the fat from the rack of lamb, then coat an ovenproof dish with a little oil. Place in the oven for 5 minutes, then lower the temperature to 210°C (410°F) for a further 10 minutes.

Pork cooking time and temperature

Pork chops

Pork chops can be barbecued or pan-fried with a little olive oil. Let them simmer for a few minutes on each side.

Smoked bacon

To prepare crisp, golden smoked bacon, heat a frying pan (without fat) and place the bacon slices. Fry until nicely caramelized, then drain with paper towels.

Pork tenderloin

To cook pork tenderloin whole, we recommend browning it on each side with a little oil. You can also cut it into medallions or small cubes to make skewers for grilling on the barbecue. A real treat!

Sausage cooking time and temperature 

Our sausages can be baked, pan-fried or barbecued. It only takes a few minutes, as our sausages are pre-cooked and naturally smoked. Discover our full range of sausages (chorizo, merguez, chicken sausage, honey and garlic, etc.) to vary your pleasure!