16759

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GTIN code
10054500167593
Legacy Product Code
16759

Ball Park® Beef Franks, 6:1, 7" 2/5 Lb packs per case.

  • Made from 100% USDA-inspected beef, coarse-ground to deliver a firm, juicy bite.
  • Premium-quality beef with special seasonings for classic flavor.
  
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Ingredients -

INGREDIENTS: BEEF, WATER, CONTAINS 2% OR LESS OF: SORBITOL, SALT, POTASSIUM LACTATE, SODIUM PHOSPHATES, FLAVORINGS, SODIUM DIACETATE, ASCORBIC ACID (VITAMIN C), SODIUM NITRITE, EXTRACTIVES OF PAPRIKA.

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Packaging information -

MASTER CASE

Cube

.328

Gross Weight

10.63 lbs

Height

3.9

Length

13.6

Net Weight

10

Width

10.7

PALLET

HI

9

TI

11
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Storage -

Shelf Life

180 Days

Storage Temperature - Maximum

10 °F

Storage Temperature - Minimum

-10 °F

Storage Method

Keep Frozen

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Preparation -

Boil:

Add hot dogs to the water and simmer until an internal temperature of 140ºF is reached.


Grill:

Cook hot dogs until an internal temperature of 140ºF is reached.


Microwave:

Place hot dog in bun and wrap in paper towel.


Ready to Eat:

Thaw frozen hot dogs in refrigerator for 72 hours to an internal temperature of 35º - 40ºF.


Steam:

Place a single layer of hot dogs in a steam table pan.


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Nutritional information -

Nutrition Facts

Servings Per Container

40

Serving Size

113g

Amount Per Serving

Amount Per Serving

Calories

350

Daily Value

Daily Value % *

Total Fat

31g

48%

Saturated Fat

12g

62%

Trans Fat

2g

Cholesterol

60mg

21%

Sodium

1050mg

44%

Total Carbohydrate

4g

1%

Dietary Fiber

0g

0%

Total Sugars

1g

Protein

13g

0%

Vitamin A

0 NIU

0%

Vitamin C

0 mg

8%

Calcium

0 mg

2%

Iron

0 mg

6%

*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 1-800-248-9766. Or email CustomerRelations@tyson.com.

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