Beef Steak Fritter
Storage Method
Frozen
Cook Method
Grill
Serving suggestions
Storage
Shelf Life
365 Days
Storage Temperature - Maximum
0 °F
Storage Temperature - Minimum
0 °F
Storage Method
Frozen
CLOSEPreparation
Deep Fry:
Deep Fry
Preheat oil to 350 degrees f. Place frozen product in oil and cook for 3 - 4 minutes or until internal temperature reaches 165 degrees f.
Grill:
Flat Grill
Add a small amount of oil to the medium heat section of the (350 degrees f); cook frozen product for 3 - 5 minutes on each side or until internal temperature reaches 165 degrees f, turning frequently to avoid burning the breading.
CLOSE
Packaging information
MASTER CASE
PALLET
Ingredients
Beef, salt, sodium phosphate. breaded with: enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat flour, corn starch, corn flour, salt, dextrose, whey, spices, torula yeast, guar gum. battered with: water, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat starch, wheat flour, salt, buttermilk blend (buttermilk, whey), leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), spice.
Allergens
Nutritional information
Nutrition Facts
40
118g
Amount Per Serving
320
Daily Value % *
21g
32%
8g
40%
0g
1g
9g
55mg
18%
790mg
33%
17g
6%
0g
0%
1g
14g
0%
0.011mg
0%
2%
10%
*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
Profitable purchase one product vs. several ingredients pre portioned servings eliminate waste. Labor Saving goes straight from the freezer to the oven pre battered and breaded consistent product regardless of experience level. Improved Food Safety reduced risk of cross contamination no knife work required.
