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USDA Choice Beef Ribeye Steak Boneless - 1.00 Lbs.
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Ribeye Steak, Beef, Boneless
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Ingredients
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Serving Size: 4oz Servings Per Container: varied |
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| Calories | Amount Per Serving
380 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 290 | |
| Total Fat | Amount Per serving 33g | 50% |
| Saturated Fat | Amount Per serving 14g | 68% |
| Trans Fat | Amount Per serving (-) | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 80mg | 26% |
| Sodium | Amount Per serving 60mg | 2% |
| Total Carbohydrate | Amount Per serving 0g | 0% |
| Dietary Fiber | Amount Per serving (-) | (-) |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 19g | 0% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | (-) | |
| Iron | 10% | |
Product Attributes
Directions
To enjoy the optimum flavor and tenderness, use your favorite cooking method to prepare this hand trimmed cut to an internal temperature of at least 145 F (medium rare) but no greater than 160 F for medium doneness, BF. Oven roast, boneless 3 to 4 lbs. Oven roast 325F med rare: 1-1/2 to 1-3/4 hr. Med: 1-3/4 to 2 hr. Large Roasts add 1/2 hr. To cooking heat oven to 325F. Place roast (from refrigerator), fat side up, on rack in shallow roasting pan. Season with salt. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot fo
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