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Festival Foods

Photo of Beef Pasty
Beef Pasty

Not familiar with a Beef Pasty? These savory turnovers originated in Cornwall, England, circa the early 1700s. During this time, tin miners took the portable pies into the mines for lunch. Carrying this tradition on, our recipe derives from one made famous by the miners in Michigan's Upper Peninsula. 

Nutritional Information

Cooking Instructions Print Version

Reheat in oven at 325°F for 20-30 minutes or in microwave 1-2 minutes.

USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry