How do I thaw my Chapel Hill Farm Randall Lineback?
Gradual thawing is critical to your enjoyment of this very special product. The frozen product, still in its vacuum package, should be placed on a plate in your refrigerator at 40°F or below. Ideally place the product on top of a small cooling rack on top of the plate to allow air circulation.

Can Randall Lineback be thawed in my microwave using the “Defrost” setting?
Gradual thawing in the refrigerator is always the preferred method of thawing. Microwave thawing is not recommended. However, if you decide that you want to defrost the Randall Lineback in your microwave, it must be removed from its vacuum packaging before microwaving.

Once the Randall Lineback is thawed in the refrigerator, what do I do?
Remove it from the refrigerator and let it rest at least 30 minutes before cooking.

Is there anything I should never do with this product?
Yes. Never thaw a package of Randall Lineback in warm water. Never leave the product to thaw at room temperature. While microwave thawing is not recommended, never put the Randall Lineback in a microwave in its vacuum packaging.


How should I season my Randall Lineback?
We think it stands very well on its own. We often just add a little salt and pepper for seasoning.

How should I cook it?
For your utmost enjoyment, the watchword is “be gentle!” Because Randall Lineback is lower in fat than commercial meats, it cooks quite quickly and shrinks very little. Keeping it pink is the name of the game- Do not let it go to “overdone” in the blink of an eye.

Is “resting the meat” important?
Absolutely! Just 5 minutes resting after cooking allows the Chapel Hill Farm Randall Lineback to relax and and reabsorb its delicious juices.

Are there internal temperature guidelines on cooking this product?
Yes. See table below for details.


*Note: If you are using an oven, the meat’s internal temperature will continue to rise by about 5°F once you remove it from the heat.
**Note: The USDA generally uses higher internal temperatures than those preferred by home and professional chefs.



We prefer our meat in the rare to medium-rare range. It is up to you to decide your preferred internal temperature, but please don't overcook! Eating well doesn’t mean “Well Done”—keep it pink, and you’ll be happy.  Here are some ways we cook Randall Linebak:

  • Ground - Enjoy it in sauces, meatballs, burgers, etc. We usually make three burgers per pound. Since the meat is low in fat, there is not much shrinkage from cooking.
  • Patties - Toss these on the grill or in a saute pan. Keep them pink, and you'll be amazed at the flavor.
  • Scallopini/Cutlets - These are made from high flavor cuts such as top round and sirloin. We have thinly sliced them across the grain. Once thawed, pound them to the thinness you desire. We use a tenderizing mallet to do this.  Some chefs lightly cross-score them with a knife for perfect tenderness. You can roll them and stuff them with whatever you want, but we usually keep it simple- lightly pan-searing them with a tablespoon of vegetable oil and seasoning to taste.
  • Chops, and Steaks - We pan sear chops and NY Strip Steaks with a tablespoon of vegetable oil (high smoking temperature oils such as walnut are best) in a pan at medium heat. We add salt, pepper, and a bouquet garni of mixed spices when we turn the chops to their second side. After resting the meat for 5-10 minutes we cut it off the bone and cut thin slices across the grain for serving. It makes a lovely presentation and the meat is easily cut on the plate.
  • Roasts: After grinding salt and pepper and adding some mixed spices on the outside, we sear the Roast on our stovetop in an oiled frying pan or skillet at medium-high heat. We then pop it in a 325°F oven with a meat thermometer, and cook it to medium-rare. We take it out and let it rest for 5-10 minutes before slicing and serving.