Philly Freedom® Traditional Flat Beef Slices Marinated with Food Starch
Storage Method
Frozen
Cook Method
- Not Available
Serving suggestions
Storage
Shelf Life
180 Days
Storage Temperature - Maximum
0 °F
Storage Temperature - Minimum
0 °F
Storage Method
Frozen
CLOSEPreparation
Grill:
Uncooked: For safety, must be cooked to an internal temperature of 165°F as measured by use of a meat thermometer.
This is a raw product. This product is not ready to eat. It is designed to be heated to 165°F before serving. Verify temperature with a meat thermometer, as cooking times will vary due to differences in appliances and weight of product.
Flat Grill
Preheat to 350°F. Place frozen portion on grill. After the portion has cooked through about half its thickness, approximately 1-2 minutes, flip the portion once. As the meat slices begin to cook, separate them with a spatula and add any desired seasoning. Continue to cook the meat another 1-3 minutes. Meat should have a firm, cooked appearance.
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Packaging information
MASTER CASE
PALLET
Ingredients
Beef, Water, Seasoning (Corn Starch, Dextrose, Salt, Hydrolyzed Corn Protein), Potassium Lactate, Sodium Phosphate.
Nutritional information
Nutrition Facts
40
112g
Amount Per Serving
280
Daily Value % *
23g
35%
9g
45%
0g
1g
10g
70mg
23%
400mg
17%
3g
1%
0g
0%
1g
Includes Added Sugars
%
15g
%
0%
8%
%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
To inquire if a signed copy of the product formulation statement or Child Nutrition statement is available for this item, please contact the Tyson Foodservice Customer Relations Team at 1-800-261-4754. Or email tysonfoodservice@casupport.com.
More about this item
Reduced Costs individual, portion controlled flat steak eliminates waste and provides an exact plate cost every time. Easy To Use each portion is double waxed paper wrapped for your convenience. Economical finely chopped and formed with a tender bite. Marinated with food starch.
