Ribeye Steak Bone In Cowboy Frenched 20 oz
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Description
Certified Angus Beef ( CAB) Beef Rib,
Rib Steak Frenched is a bone-in ribeye steak that can deliver a real steak taste.
This steak is produced from Certified Angus Beef (CAB). Often referred to as a "Cowboy" steak, each portion comes sealed in its own vacuum packaging for freshness and easy preparation without waste.• Bone-In ribeye, Frenched steaks are vacuum sealed for freshness
• Bone guard film is used in packaging to prevent puncture issues and maintaining the integrity of the vacuum-packed seal
• Steaks weigh in the range of 20-22 oz. individually
• Steaks are portion cut to a weight specification (not to a thickness specification)
• One serving is 1 steak
• Yield will be 100% for all steaks handled correctly
• Certified Angus Beef; NAMP program (G-1); NAMP# 1103B
• USDA Choice or higher
• Medium to fine marbling; 30 months of age or less
• Quality and appearance (superior muscling, no dark cutters, no visible hump exceeding 2'); Consistent sizing (ribeye size, carcass weight, 1" or less fat cover)
• Always be sure to plan ahead by knowing the cut of the steak being cooked.
Maintaining flavor and tenderness is the goal so never overcook.
Be sure to preheat your grill or broiler to high. Charcoal grill coals should be ashy grey and red-hot. Using a cast iron skillet, be sure the pan is hot but not smoking. Season your steak with salt and pepper or a blended mix to taste. Lightly oil your cooking surface
• Considered cooked when internal temperatures reach 145°F to 160°F
• Store at 28°F to 34°F
• Avoid breaking the cold chain by keeping items properly refrigerated
• Recommend freezing the product.
• Keep raw meat away from other fresh foods
• Steaks were produced in a federally inspected meat plant and have passed all inspection requirements for wholesomeness
