Every product page has instructions for that exact cut. This page covers the general method for each of our four formats — plus the temperatures that matter.
The one rule: cook to temperature, not to time
Times below are guides; thickness and your equipment change everything. A simple probe thermometer is the best $15 you’ll spend.
- Stuffed, rolled, breaded and ground pork products: 160°F (72°C) at the centre. This covers most of our range.
- Whole-muscle cuts (plain chops, roasts without stuffing): 145°F (63°C) plus a 3-minute rest is Health Canada’s standard.
- Anything with chicken: 165°F (74°C).
BBQ-ready — fire and flip
Skewers, marinated chops, sausages. Typically 15–20 minutes.
- Take the meat out of the fridge 20–30 minutes before grilling.
- Grill over medium heat, not maximum — marinades contain sugars that scorch over high flame.
- Turn every 4–5 minutes for even colour. Baste in the final minutes, not the first.
- Sausages: medium-low and patience. If they split, the heat was too high.
- Rest everything 3–5 minutes off the grill before serving.
Oven-ready — tray to table
Stuffed loins, rolled roasts, parcels, meatloaf. Typically 40–50 minutes at 375°F (190°C).
- Preheat fully before the tray goes in.
- Roast at 375°F (190°C) until the centre reaches 160°F (72°C) — for most of our roasts that’s 40–50 minutes, longer for pieces over 2 lb.
- For a crisp top on bacon-wrapped items, finish with 3–4 minutes under the broiler.
- Rest 5–10 minutes before slicing — stuffed rolls slice cleanly only after resting.
Marinated raw — on your schedule
Marinated cuts ready for grill, pan, or oven. Typically 15–20 minutes on the grill.
- Cook within 3 days of delivery, or freeze on arrival — the marinade keeps working in the fridge, so day 2–3 is the flavour peak.
- Grill or pan-sear over medium heat; the marinade browns fast, so watch the first side.
- From frozen: thaw overnight in the fridge first. Never cook our marinated cuts straight from frozen.
Breaded — golden in minutes
Schnitzels and crumbed cutlets. Typically 10–15 minutes in the pan.
- Shallow-fry in hot oil over medium-high heat — about 1 cm of neutral oil. The crumb should sizzle on contact.
- 3–4 minutes per side until deep golden and 160°F (72°C) at the centre. Bone-in pieces take a few minutes longer.
- Don’t crowd the pan — fry in batches and hold finished pieces in a 200°F (95°C) oven.
- Oven option: 400°F (200°C) for 20–25 minutes on a rack, flipping once.
Storage recap
- Fridge: use within 3 days of delivery, in the original tray.
- Freezer: freeze on arrival if you won’t cook within 3 days; best within 3 months.
- Thawing: overnight in the fridge. Never on the counter.
Unsure about a specific cut? The product page has its exact instructions, or email hello@butcher-bravo.ca.