Ribeye Apltbn USDA Choice

• Vacuum sealed for freshness • Bone guard film is used in packaging to prevent puncture issues maintaining the integrity of the vacuum-packed seal • Steaks weigh in the range of 16-18 oz. • Steaks are portion cut to a weight specification (not to a thickness specification) • One serving is 1 steak •  •  this is a bone-in product so no guarantees on meat-to-bone ratio) • Certified Angus Beef;  • Upper 2/3's USDA Choice or higher (Modest or higher marbling) • 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 product on or before the 14th day past the manufacturer date • Some food products may contain bacteria that could cause illness if the product is mishandled. Handle with care to avoid bacterial cross-contamination • Keep raw meat away from other fresh foods • Manufactured On date is printed on the box, provided in pack date format as follows: mm-dd-yy • Steaks were produced in a federally inspected meat plant and have passed all inspection requirements for wholesomeness