Heating Instructions

Thank you for ordering your catering needs through McCaffrey's. Please enjoy your food prepared by our chefs just for you.

ITEMS COMING IN WHITE TRAY WITH PLASTIC COVERING ARE NOT OVEN SAFE. REMOVE ITEMS AND PLACE IN AN ALUMINUM PAN OR OVEN SAFE DISH.

Remove items from refrigerator and let come to room temperature before reheating. Food items will reheat more evenly if at room temperature. Ovens vary, please use these directions as general guidelines, and check your items often. Reheating in an oven or toaster oven is recommended. Cover items to help in the reheating process and prevent over browning. Suggested reheating times may need to be increased if reheating either multiple dishes simultaneously or large quantities. Bulk items will reheat more evenly if they are in a single layer.

Always check the internal temperature of food with a stemmed thermometer before eating. Reheated food should reach a recommended 165 degrees before consumption unless specifically noted.

Always keep stored food covered and refrigerated at 41 degrees or less.

Microwave reheating is not recommended in most cases for the best quality product. If you do choose to use a microwave oven, follow these guidelines:

  • Never put foil or metallic containers in the microwave.
  • Keep food loosely covered with microwave-safe wrap.
  • Rotate or stir items at least once during the reheating process.

Always use caution when removing containers from oven. For ease and safety, always place black oven safe containers on a cookie sheet before placing in the oven. Do not place black containers directly on oven floor or a heating element. Clear plastic lids or covers should be removed before reheating.

Platters and Displays should be kept refrigerated at 41 degrees or less until ready to serve. Consume within 4 hour after removing from refrigerator.

Beef & Pork

Degrees of Beef Doneness

Rare

115–120°F (46–49°C)

Cool red center, very soft & tender

Medium-Rare

120–125°F (49–52°C)

Warm red center, juicy & tender (most popular)

Medium

130–135°F (54–57°C)

Warm pink center, firmer texture

Medium-Well

140–145°F (60–63°C)

Slightly pink center, much firmer & less juicy

Well Done

150–155°F (66–68°C)

Fully cooked; little to no pink; firm and drier

  • Use a meat thermometer for accuracy — it’s the best way to avoid overcooking.
  • Remove steak from heat when it’s 5–10°F (2–3°C) below your target — it will finish cooking while resting.
  • For optimal flavor, allow the steak to rest 5–10 minutes before slicing to let juices redistribute.

Whole Grilled Beef Tenderloin with Sauce

  • Preheat oven to 325°F (120°C) *Low and slow is key to avoid overcooking!
  • Optional: Place the tenderloin on a wire rack inside a roasting pan or directly in a baking dish. The wire rack allows for even heat circulation.
  • Optional – Add moisture: Brush lightly with olive oil or melted butter to prevent drying. You can also pour a few tablespoons of beef broth or au jus in the bottom of the pan (not over the meat) to keep the oven environment moist.
  • Cover loosely with foil to keep heat in without steaming the meat.
  • Heat for 20–35 minutes, depending on thickness and desired doneness:
  • For rare: remove at 110–115°F
  • For medium-rare: remove at 120–125°F
  • For medium: remove at 130–135°F
  • For medium-well: remove at 140–145°F
  • It will rise a few degrees after removing fro, the oven (Carryover cooking)
  • Rest for 5–10 minutes, tented with foil, before slicing and serving.

Smoked Pork with Pineapple Chutney

  • Preheat your oven to 325°F (165°C).
  • Optional – Add moisture:
  • Pour ½ to 1 cup of broth, apple juice, or even a bit of water into the bottom of the pan.
  • Leave tenderloins whole while reheating for juicier results
  • Cover the dish tightly with aluminum foil to trap steam.
  • Bake for 25–35 minutes or until the internal temperature reaches 135–140°F (57–60°C) in the thickest part for a medium desired doneness.
  • Let rest for 5–10 minutes, loosely covered with foil. The temperature will rise slightly as it rests.

Medium-Rare

135°F (57°C)

Pink center, very juicy

Medium

140°F (60°C)

Slightly pink, juicy

Medium-Well

145°F (63°C)

Barely pink, firmer texture

Well Done

150°F (66°C)

Fully cooked, drier

Encrusted Prime Rib

  • Remove roast from fridge and allow to sit at room temperate for 1.5 2 2.5 hours prior to cooking - this helps it to warm, evenly and avoids a cold center and overcooked edges.
  • Place Prime Rib and au jus in an oven safe dish and cover with foil.
  • Heat for approximately 20 to 30 minutes for medium rare.
  • For optimal doneness use a meat thermometer inserted into the middle of the tenderloin. Refer to list above for varying degrees of doneness; adjust time accordingly.

Pork, Sausage, Peppers & Onions

  • Preheat oven to 350°F (175°C).
  • Optional –Add moisture:
  • Drizzle 1–2 tablespoons of olive oil over the mixture or add ¼ to ½ cup of broth or water to the bottom of the pan to keep things juicy.
  • Cover the dish tightly with foil to trap moisture and heat evenly.
  • Bake for 25–35 minutes, depending on the size of the sausage pieces and how full your pan is.
  • Check internal temperature of the sausage: it should reach 160°F (71°C) for pork.
  • Optional – Uncover for the last 5–10 minutes if you'd like to lightly brown the tops or reduce liquid.

Beef Meatballs with Red Sauce

  • Preheat oven to 325°F (165°C).
  • Cover the dish tightly with foil to trap steam and prevent the sauce from splattering or drying out.
  • Bake covered for 30–40 minutes, or until the meatballs are heated through.
  • Stir gently halfway through to ensure even heating.
  • Check internal temperature of the largest meatball — it should reach 160°F (71°C)
  • Uncover for the last 5–10 minutes if you'd like the sauce to reduce slightly or thicken.

Veal Meatballs with Red Sauce

  • Preheat oven to 325°F (165°C).
  • Cover the dish tightly with foil to trap steam and prevent the sauce from splattering or drying out.
  • Bake covered for 25–35 minutes, or until the meatballs are heated through.
  • Stir gently halfway through to ensure even heating.
  • Check internal temperature of the largest meatball — it should reach 160°F (71°C)
  • Uncover for the last 5–10 minutes if you'd like the sauce to reduce slightly or thicken.

Encrusted Prime Rib

  • Remove roast from fridge and allow to sit at room temperature for 1.5 to 2.5 hours prior to cooking –This helps it to warm evenly and avoids a cold center and overcooked edges
  • Preheat oven to 250°F (120°C) – This low heat allows gentle reheating without pushing the meat past your desired doneness.
  • Pat the roast dry– Use paper towels to gently blot surface moisture so the crust will stick and brown properly.
  • Apply the Horseradish mustard crust – Rub the mustard mixture all over the top and sides of the roast (fat cap and meat). Press it in firmly.
  • Optional: Place the roast in a roasting pan with a wire rack.
  • Rack = better airflow = even crust development
  • If no rack, ball up some foil and rest the roast on that
  • Reheat slowly uncovered at 250°F until the internal temp reaches about:
  • 95–100°F for rare center
  • 100–110°F for medium-rare center
  • 110–115°F for medium center

This usually takes about 60–90 minutes for a roast from room temp.

  • Brown the crust with high-heat finish once it reaches your desired internal temp:
  • Increase oven to 475°F (245°C)
  • Roast uncovered for 5–7 minutes just to brown the mustard crust
  • Watch closely to avoid burning
  • Rest the roast 10–15 minutes, tented loosely with foil. Juices will redistribute, and it will finish cooking slightly from residual heat.

Rare

95–100°F

Medium-Rare

100–110°F

Medium

110–115°F

Traditional Meatloaf & Gravy

  • Preheat oven to 325°F (165°C).
  • Optional: If it looks a little dry, add ¼ to ½ cup of beef broth or water to keep things moist.
  • Cover the dish tightly with foil to trap steam and prevent drying out.
  • Bake for 25–35 minutes or until internal temperature reaches 160°F (71°C) in the center.
  • Uncover for the last 5–10 minutes if you’d like a bit of browning on top, or a thicker gravy texture.

Short Rib Stuffed Poblano Peppers

  • Preheat oven to 325°F (165°C).
  • Optional – Add moisture or flavor:
  • Pour ¼ to ½ cup of beef broth, tomato sauce, or enchilada sauce around the base of the peppers (not over the tops) to keep them moist.
  • Top with shredded cheese or a drizzle of sauce for added richness.
  • Cover tightly with foil to trap steam and prevent drying out.
  • Bake for 25–30 minutes or until internal temperature of the meat stuffing reaches 160°F (71°C)
  • Optional – Finish uncovered for 5–10 minutes:
  • This allows any cheese to brown or the tops to slightly crisp.
  • Let rest 5 minutes before serving — this helps the filling settle and redistribute juices.

BBQ Pulled Pork

  • Preheat oven to 325°F (165°C).
  • Optional - Add moisture:
  • Pour in ½ to 1 cup of BBQ sauce, apple juice, chicken broth or a mix to keep it from drying out
  • Stir lightly to coat the meat and spread out evenly to reheat uniformly.
  • Cover tightly with aluminum foil to trap steam and prevent moisture loss.
  • Bake for 30–45 minutes, stirring once halfway through.
  • Check internal temperature. It should reach 160°F (71°C).
  • Uncover for the last 5–10 minutes if you want some crispy bits or to slightly thicken the sauce.

Hardwood Smoked CAB Brisket

  • Preheat oven to 300°F (150°C).
  • Cover tightly with foil and bake for 15–20 minutes, or until slices reach 155–160°F. Watch closely to prevent brisket from drying out.
  • Serve warm, with additional sauce or au jus if needed.

BBQ Ribs

  • Preheat oven to 300°F (150°C).
  • Optional: Place ribs meat-side up in a single layer in a large baking dish or on a foil-lined sheet pan.
  • Add moisture:
  • Brush with extra BBQ sauce, or
  • Pour ¼ to ½ cup apple juice, broth, or water into the pan around the ribs (not over them) to keep them juicy.
  • Cover tightly with aluminum foil to trap moisture and heat evenly.
  • Bake for 25–30 minutes, or until internal temp reaches 155–160°F (68–71°C).
  • Optional – Caramelize the sauce:
  • Uncover and increase oven to 425°F (220°C) for the last 5–10 minutes to slightly crisp or caramelize the BBQ sauce.
  • Watch closely to avoid burning the sugars in the BBQ sauce
  • Let rest for 5 minutes before serving to allow juices to redistribute.

McCaffrey's Steak House Cuts - Individual Filet Mignon

  • Preheat oven to 250°F (120°C).
  • Add a little moisture to the pan (optional but recommended):
  • Drizzle in 2–4 tbsp of beef broth, au jus, or water around the steaks (not over them).
  • This helps keep the environment moist without steaming the meat.
  • Tent loosely with foil (do not wrap tightly — just lay foil over the top to retain gentle heat without steaming).
  • Reheat in oven for 20–30 minutes, depending on thickness and desired doneness.
  • Rest steaks 5 minutes, loosely tented with foil.

McCaffrey's Steak House Cuts - NY Strip Steak

  • Preheat oven to 250°F (120°C).
  • Drizzle a bit of moisture in the pan (optional but helpful):
  • Add 2–4 tbsp of beef broth, au jus, or water around the steaks (not on top) to create a little steam and keep them from drying out.
  • Tent the foil pan loosely with aluminum foil — don’t seal it tight.
  • You want to trap heat but not steam the steaks and ruin the crust.
  • Place the foil pan in the oven and reheat for 15–20 minutes, depending on steak thickness and desired doneness.
  • Rest 5 minutes, lightly covered, before serving.

Roast Beef & Gravy

  • Preheat oven to 250°F (120°C) — low temp prevents overcooking.
  • Optional: Add a splash of beef broth to thin the gravy slightly for gentler heating.
  • Cover tightly with foil.
  • Bake for 20–30 minutes, or until the internal temp reaches 110–115°F in the center slices.
  • This will give you medium-rare to medium after resting.
  • Remove from oven and rest covered for 5 minutes before serving.

Individual Beef Wellington

  • Preheat oven to 300°F (150°C).
  • Place Wellingtons on a wire rack over a baking sheet (if available).
  • This allows air to circulate and keeps the bottom crispy.
  • If no rack, place directly on a parchment-lined sheet tray.
  • Do NOT cover with foil — it will steam and soften the pastry.
  • Reheat for 15–20 minutes, depending on how rare they are:
  • Start checking internal temperature at 12–15 minutes with an thermometer.
  • Rest for 5 minutes before serving to allow carryover cooking and crisp pastry to settle.
  • If crust has softened while cooling, bake at 325°F for 2–3 minutes at the end to crisp it up — but watch closely.
  • Bordelaise Sauce - reheat gently over low heat on stove.

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