Learn all you need to know on Cooking and Serving any of our fine products.


Some tips for our quality meats

  • Enjoy your fresh meat products within 3-5 days.
  • Smoked hams, chops, turkey, bratwurst, and bacon should be used within 12-14 days for best flavor and texture.
  • If not intending to use the meat items within the time specified, freeze. Freeze up to 60 days for best flavor.
  • Smoked summer sausages need not be frozen and may be enjoyed for weeks. Refrigerate after opening.

Smoked Ham & Smoked Turkey

Amana Smoked Hams and Turkeys are fully cooked and ready to eat. To serve warm, thaw in refrigerator, remove packaging and place on a rack in a shallow pan with a small amount of water. Cover spiral-sliced hams and smoked turkeys with foil. Heat at the following temperatures and times.

How to heat : Temperature/ Time

Spiral-Sliced & Boneless Honey Hams - 275ºF 15 min./lb.
Bone-In, Honey Bone-In, Boneless Hams - 325ºF 14-16 min./lb.
Smoked Turkey 300ºF 12 min./lb.

Oven temperatures may vary and affect heating times. Slices may also be warmed in a skillet or microwave.
SPECIAL NOTE: Your smoked turkey may have a pink cast when sliced. This is a harmless characteristic of smoked poultry.

Carving a Bone-In Ham

Put ham on a flat surface, fat side down. Cut a small wedge from the smaller end and make the first cut straight through to the bone. Slant carving knife slighly for each succeeding cut.

Slice down to and partially around the bone. Decrease slant as the slices become larger. Eventually the bone formation will cause you to cut smaller slices at slightly different angles. When finished, freeze or refrigerate bone until ready to use in soups.

Carving a Spiral Sliced Ham

Insert the point of the knife against the bone between the first two slices. Twist the knife around the bone releasing the slices as you cut parallel along the bone.

Iowa Pork

World Famous Iowa Bone-In Pork Chops

Taken from the choicest part of the loin, these thick-cut pork chops are delectably juicy and taste great grilled or broiled. Hand-cut in generous ¾ lb. portions

HOW TO COOK: Allow Iowa Bone-In Chops to come to room temperature before you grill them. Pat pork chops with paper towels, then brush with olive oil. Rub with seasoning of your choice.

Preheat your grill to medium-high or 400°F. Grill chops, uncovered, over direct heat for 12-16 minutes or until internal temperature of pork reaches 145 degrees F, turning chops over halfway during grilling.

Loosely cover with foil; let rest for 10 minutes before serving.

Smoked Pork Chops

Our Smoked Pork Chops come from the center cut loin and are so tender! Cured, precooked and smoked for exceptional flavor, just heat and serve.

HOW TO PREPARE: The secret to perfect smoked pork chops is not to overcook them! Place chops on a grill for about 2½ to 3 minutes. Turn and grill for an additional 1-1½ minutes. Baste with horseradish jelly and serve.

Breaded Pork Tenderloins

A traditional Iowa favorite from the leanest part of the loin, tenderized twice, and blanketed with a light egg batter and cracker crumb coating.

HOW TO COOK: Breaded pork tenderloins are best deep fried the old-fashioned way. Preheat oil to 375°F. Add tenderloins and fry until golden brown and float to top of the oil. Cook approximately 5 minutes, turning half way through cooking time. Color and time may vary depending on your oil and fryer; make sure not to overcook. Keep frozen until cooking. Serve with your favorite condiments, bun is optional

Stuffed Boneless Pork Chops

These tasty chops are specially cut, pre-stuffed with a country-style seasoned herb dressing and come ready to bake.

HOW TO COOK: Dredge Stuffed Pork Chops in flour and brown in oil in a pre-heated skillet. Place in baking pan with a small amount of water on bottom. Cover and bake at 350°F for about 1 hour. Uncover and bake an additional 15 minutes. Oven temperatures may vary so adjust time and temperature as needed.

Bacon-Wrapped Filet of Turkey Tenders

Our Bacon-Wrapped Turkey Tenders are delicious grilled or baked. Follow these simple instructions for your preferred method. To ensure the best results, do not overcook. Using a meat thermometer is recommended. They are ready to eat when the internal temperature reaches 165°.

HOW TO PREPARE: If frozen, thaw tenders in the refrigerator. Before cooking, allow them to come up to room temperature, approximately 30 minutes. Brush both sides of turkey with an oil and season.

Grilling: Pre-heat your grill setting temperature to medium to medium high heat. Place prepared tenders over direct heat and grill approximately 3-4 minutes until you are able to easily turn them over. Brown the second side for approximately 2-3 minutes. Remove from direct heat and continue to cook until the internal temperature reaches 160- 165°. (Approximate cooking time is 30-40 minutes.) Let rest 10 minutes before serving.

Baking: Preheat your oven to 400 degrees. Place prepared tenders in a baking dish. Place in oven and cook 20 minutes. Remove from oven and turn over. Reduce oven temperature to 350° and continue baking for an additional 20-30 minutes or until the internal temperature reaches 160-165°. Let rest 10 minutes before serving.

TIP* Try marinating the Turkey Tenders for optimal tenderness and flavor.

Midwest Beef

Amana Beef is corn fed, specially trimmed and hand-selected, an amazing choice every time! Whether you prefer a tender Filet Mignon, a hearty, richly-marbled Ribeye or a flavorful New York Strip, you have the Amana guarantee of superb quality no matter which cut you choose.

Grilling instructions for Filet Mignon, Ribeye Steak, and NY Strip Steak

Thaw steaks in refrigerator overnight, then bring to room temperature before grilling. Season to taste.

COOK OVER A PRE-HEATED GAS GRILL OR A RED-HOT CHARCOAL GRILL:Sear steaks over maximum heat: on a charcoal grill, sear 1 minute each side; on a gas grill, sear 2 minutes each side, then reduce heat to medium. Move steaks to indirect heat and continue grilling using the times listed in the chart below, based on 1” steaks.

Doneness/ 1st Side/ 2nd Side:
Rare 120°-130°/ 5 minutes/ 3 minutes:
Medium 135°-150°/ 6 minutes/ 4 minutes
Well 150°/ 8 minutes/ 6 minutes

We recommend using a calibrated meat thermometer when cooking. Remove steaks from grill or oven 5° to 10° before desired internal temperature. Allow meat to rest 5-10 minutes before serving. Juices will be absorbed into the meat and bring meat up to desired temperature.

PRE-HEATED OVEN BROILER - place 2-3“ from heat.
Bring thawed steaks to room temperature. Season to taste.
NOTE: On electric ranges, leave the oven door ajar when broiling. On gas ranges, the door should remain closed.

Doneness/ 1st Side/ 2nd Side:
Rare 120°-130°/ 6 minutes/ 5 minutes
Medium 135°-150°/ 8 minutes/ 6 minutes
Well 150°/ 11 minutes/ 9 minutes

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