**** 6% Discount, Frozen, Spectacular Summer Cookout Combo Package; USDA Choice Grade, Nebraska Beef(R) & Superior(R), Angus Beef, Chuck Shoulder (Clod/ Flat Iron/ Mock/ Petite/ Scotch/ Teres Major) Tender Steak, Boneless: 18 Pound Average, $7.14 per Pound ****
Roll over image to zoom in
$128.52$136.08
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS $250 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Chuck Primal Cut: Nebraska Beef® & Superior® Brand, Angus Beef, Chuck Shoulder (Clod/ Flat Iron/ Mock/ Petite/ Scotch/ Teres Major) Tender Steak, Boneless: 18 Pound Average @ $7.14 per Pound ~ $128.52:
- *** Average Price per Pound Reduced from $7.56 to $7.14 ***
- *** Superior® Angus Beef Meat is Much More Tender, Flavorful, Leaner, Juicier, & Finely Marbled, so More Expensive ***
- Use or Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Chuck Tenders are NOT Tender, so it Must be:
- Tenderized: Meat Mallet, Marinade, Salting, Room Temperature, Cooked Low/ Slow, Heat to Internal Temp of 195° F, Rest Meat before Serving, & Slice Against Meat Grain at 45°
- Cooking Method: Stove Top-Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
- Room Temperature 30 Minutes & Marinade 2 – 3 Hours in Refrigerator
- Sear Shoulder Mock Tender Steak 3 –4 Minutes per Side
- Heat to an Internal Temperature of 135° F, Medium Rare or Longer for Desired Doneness
- Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Shoulder Flat Iron Steak at 45° Angle for Incredible Juiciness
