**** 6% Discount, Frozen, Spectacular Summer Cookout Combo Package; USDA Ungraded Cut, Beef, Chuck Shoulder (Clod/ Flat Iron/ Mock/ Petite/ Scotch/ Teres Major) Tender Steak, Boneless: 20 Pound Average, $6.56 per Pound ****
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$131.08$138.80
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $250 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Chuck Primal Cut: USDA Ungraded Cut, Beef, Chuck Shoulder (Clod/ Flat Iron/ Mock/ Petite/ Scotch/ Teres Major) Tender Steak, Boneless: 20 Pound Average @ $6.56 per Pound ~ $131.08:
- *** Average Price per Pound Reduced from $6.94 to $6.56 ***
- 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 Clod 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 Petite Steak at 45° Angle for Incredible Juiciness
